Look who made his first official visit to the Goose today...
Welcome Roman!
Welcome Roman!
Wednesday, October 5, 2011
Thursday, September 15, 2011
another Stork at the Goose
This next generation is guaranteed to have good taste.
From all of us at the Goose, congratulations and lots of love to Goose barista Ashley and John of Recess. These proud parents would like to introduce Roman Sinclair, born happy and healthy on September 15, 2011.
From all of us at the Goose, congratulations and lots of love to Goose barista Ashley and John of Recess. These proud parents would like to introduce Roman Sinclair, born happy and healthy on September 15, 2011.
Friday, September 2, 2011
Industrious & Delicious: Labor Day goods from the Goose
The Goose's smoker isn't the only thing working hard so you don't have to this Labor Day Weekend. We're keeping that butcher knife busy to fill the case with protein treats ready to hit the grill and your plate.
Brats: Smoked Turkey Ginger and Duck, Ancho & Lime brats are in the case already, but there's no rest for the stuffer. Check out the Goose's facebook and twitter pages where we'll announce brat flavors throughout the day.
City Ham: While Country Ham comes around low and slow, our City Ham makes a quick commute to your table. Here at the Goose, we take the most tender, well marbled muscle from the hind legs of Gunthorp Farms' hogs and brine them in sea salt, allspice, clove, juniper, bay leaves and garlic. The tender, flavor-infused hams get a hot smoke over fruit woods and hickory.
Veal Porchetta? We haven't exactly settled on a name. Well, it's Indiana-raised, free-range veal shoulder from Strauss Farms that we butterflied and stuffed with oyster mushroom & herb sausage before rolling it up and tucking it in for a long, sweet nap in the smoker. We might call it Veal Porchetta, but we'll definitely call it delicious. Fully cooked, it's ready to heat and serve like a thick slice of meatloaf or between bread like...nothing we've ever had before.
But wait, there's more...work that appetite with naturally raised Hoosier hanger steaks, raw and smoked pork chops, flat irons, raw and smoked chickens, fish, lamb chops and ribs, farmstead cheeses, charcuterie, and more.
Brats: Smoked Turkey Ginger and Duck, Ancho & Lime brats are in the case already, but there's no rest for the stuffer. Check out the Goose's facebook and twitter pages where we'll announce brat flavors throughout the day.City Ham: While Country Ham comes around low and slow, our City Ham makes a quick commute to your table. Here at the Goose, we take the most tender, well marbled muscle from the hind legs of Gunthorp Farms' hogs and brine them in sea salt, allspice, clove, juniper, bay leaves and garlic. The tender, flavor-infused hams get a hot smoke over fruit woods and hickory.
Veal Porchetta? We haven't exactly settled on a name. Well, it's Indiana-raised, free-range veal shoulder from Strauss Farms that we butterflied and stuffed with oyster mushroom & herb sausage before rolling it up and tucking it in for a long, sweet nap in the smoker. We might call it Veal Porchetta, but we'll definitely call it delicious. Fully cooked, it's ready to heat and serve like a thick slice of meatloaf or between bread like...nothing we've ever had before.But wait, there's more...work that appetite with naturally raised Hoosier hanger steaks, raw and smoked pork chops, flat irons, raw and smoked chickens, fish, lamb chops and ribs, farmstead cheeses, charcuterie, and more.
Wednesday, August 24, 2011
Crawfish: live at the Goose
Live crawfish are coming to the Goose this weekend!They're arriving after 6pm on Thursday evening, Aug. 25th...and these buddies pack a flavorful punch for just $6/lb.
Contact us to have us hold your order or stop in soon to order from the counter.
Thursday, August 18, 2011
Is the Goose on your A-List? Voting ends Friday!
Let your appetite be your guide and cast your vote here. Thanks, Indy!
Tuesday, July 26, 2011
More fun than you can have in a yellow shirt: French tasting at the Goose
Vive la France! Vive la Goose!
a French tasting at the Goose
Thursday, July 28, 5:30-7:30pm
$5/person
10% off featured bottles for Wine Club Members and folks who wear a yellow shirt or ride their bikes to the Goose!
Don't be a square. Get ready to taste l'hexagone! Come to the Goose this Thursday evening, July 28th, 5:30-7:30pm, when we're taking over the Enoteca for our version of the Tour de France. You don't need a bike for this one. We'll provide the glass and you bring your appetite, then meander around the Enoteca's tasting stations as you like for a delicious tour of France, featuring...
Six French Wines
After a few sips of these bubbles, roses, whites and reds, your beret never looked so lovely. Among the many bottles we can't wait to pour maintenant are the bubbles of Deligeroy Cremant de Loire and Château Andron from the Medoc. If you'd like to take bottles home, they begin at $11.75 (but taste like a million francs...er, euro).
a French tasting at the Goose
Thursday, July 28, 5:30-7:30pm
$5/person
10% off featured bottles for Wine Club Members and folks who wear a yellow shirt or ride their bikes to the Goose!
Don't be a square. Get ready to taste l'hexagone! Come to the Goose this Thursday evening, July 28th, 5:30-7:30pm, when we're taking over the Enoteca for our version of the Tour de France. You don't need a bike for this one. We'll provide the glass and you bring your appetite, then meander around the Enoteca's tasting stations as you like for a delicious tour of France, featuring...
Six French Wines
After a few sips of these bubbles, roses, whites and reds, your beret never looked so lovely. Among the many bottles we can't wait to pour maintenant are the bubbles of Deligeroy Cremant de Loire and Château Andron from the Medoc. If you'd like to take bottles home, they begin at $11.75 (but taste like a million francs...er, euro).
French cider and cheese pairing
Etienne Dupont bottle ferments vintage ciders with a different blend of their 13 apples each year. The chalky soil in the vineyard makes for small apples with more skin to pulp for a tannic, dry cider with amazing flavor and persistent bubbles. We've paired the cider with Cabecou Feuille D'Armagnac, a Perigord goat cheese dipped in plum Armagnac, dusted with a little ground black pepper and wrapped chestnut leaves.
A French-inspired tasting menu
The Enoteca will be scattered with dishes we're preparing in house to pair with the bottles flowing that night. The grill will be fired up outside (but we'll be cool as a concombre in the cellar) and we're blending the rich pate now. The menu is a little French and a little Goose, bien sûr.
Adieu for now but not for long...
No need to RSVP or make reservations.
Etienne Dupont bottle ferments vintage ciders with a different blend of their 13 apples each year. The chalky soil in the vineyard makes for small apples with more skin to pulp for a tannic, dry cider with amazing flavor and persistent bubbles. We've paired the cider with Cabecou Feuille D'Armagnac, a Perigord goat cheese dipped in plum Armagnac, dusted with a little ground black pepper and wrapped chestnut leaves.
A French-inspired tasting menu
The Enoteca will be scattered with dishes we're preparing in house to pair with the bottles flowing that night. The grill will be fired up outside (but we'll be cool as a concombre in the cellar) and we're blending the rich pate now. The menu is a little French and a little Goose, bien sûr.
Adieu for now but not for long...
No need to RSVP or make reservations.
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