We're hiring! Want to join our gaggle?

Goose the Market is currently accepting applications for an enoteca position. Please apply in person at 2503 N Delaware St. ideally between the hours of 2-4pm. No phone calls or social media inquiries, please.

At the Goose, our team is passionate about great food and good people. Sharing this passion means learning about a quickly rotating selection of products, maintaining a great attitude & team spirit in a fast-paced work environment, and effectively interacting with guests to provide exceptional front-line customer service.

For the enoteca position, prior experience serving table-side, plating dishes, and working with beer and wine in a professional setting is beneficial.

Come quick for Smoking Goose's latest release: Ossabaw Brasolara

Smoking Goose went back 200 years to source the ingredients for their latest meatastic release.

In collaboration with Connor Prairie—an interactive history park reenacting early nineteenth-century life on the Indiana prairies—Goose owner Chris Eley worked with livestock manager Kevyn Miller who raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed’s history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday and today prize them for their highly marbled, ruby red meat.

Back at Smoking Goose, Chris and his team transformed six of these historically-raised hogs into their newest protein production: Ossabaw Brasolara. Along with a splash of crisp, organic Semillon and Sauvignon Blanc, the Smoking Goose team spiked ground Ossabaw pork shoulder with sea salt, black pepper, garlic and orange zest before cradling whole, hand-trimmed Ossabaw coppa inside natural beef casings. Curing and dry aging for over eight weeks creates an intense and sweet slice laced with citrus and old world spice.

The extremely limited production of our hand-tended Ossabaw Brasolara means a lucky few can catch the delicious culmination of two eras in Indiana’s food history. (Time travel by taste? At the Goose, it’s our favorite way to go.)

Since the Ossbaw Brasolara won't be available to the public at Smoking Goose, come on over soon to Goose the Market (at 2503 N Delaware St.) for your portion!

Father's Day Package: Beer, Beef & Bleu

Too many ties, too much soap on the rope--give Dad a gift in good taste this Father's Day, Sunday, June 17! The Goose's Three B's Father's Day Package includes:

Beer
Brand new to Indiana as of this week, the Collesi Brewery's "Nera" is a prime example of the incredible craft movement now brewing in Italy. This 16.9oz bottle of stout brings robust but elegant old world flavors, satisfying bubbles, and a clean finish--perfect for the rich & creamy French blue melting over a manly ribeye still smokin' from the grill.

Beef
Blank Angus raised all-naturally on pasture by farmer (and father) Dave Fischer in Jasper, Indiana, provide the whole ribeye's we're trimming by hand into the hefty, boneless, 12 oz. ribeye steak that's made for Dad's plate.

Bleu
This cow's milk cheese from southern France has been made since the early 19th Century when a rogue roquefort producer began experimenting with his herd's rich milk and the bleu he'd developed on rye bread baked right on the farm. Still today, the intensely creamy slice balances rich herbal flavors with the irresistible bite of salty blue pockets. Four ounces mean Dad gets a snack while the grill heats up and a slab to top his master ribeye, too.

Pre-order required
Call 317-924-4944 or stop by the Goose to order your Father's Day Three B's Package ($30) for pick up Friday after 2pm or Saturday.

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 Meat Monger Ryan and Jessica of Recess. These proud parents would like to introduce Olin Andrew, born May 29, 2012. Mom, Baby, and Dad are all doing well!

Girls Pint Out Cuts to Craft in review

Thanks to the great group of gals who came out for Monday's Girls Pint Out Cuts to Craft beer and cured meat tasting!

By popular demand, below are a couple of the resources we discussed during the evening and the menu of pairings...

Craft Beer & Food Pairing

Beer & Food Pairing Guide

Beer Flavor Wheel

Salame Cotto & Upland's Infinite Wisdom

Smoked Duck Breast & Cooper's Best Extra

Guanciale & Schlankerla's Oak Smoked Doppelbock

Capocollo & Birra Amiata La Contessa

Easter Sundries: Egg-ceptional holiday eats from the Goose

Carrot sticks and chocolate eggs may fill the kids' baskets, but a little bunny told us you want meat for Easter...and we're all ears.

Terry Knudson has been raising lambs since he was 11 years old. Today, his twin boys, Conner & Hunter, along with his wife Jane work with him at Viking Lamb, their Morristown, Indiana, farm that supplies Indy's best chefs with tender, tasty, all-natural , and humanely raised lamb. Chris wrote this recipe for Roasted Leg of Lamb--rich with garlic, rosemary, and a sherry vinegar pan sauce--with Viking Lamb in mind.

Call 317-924-4944 to pre-order for pick up
March 30 -- April 7.We highly recommend pre-ordering as Easter cuts sell out each year!

Lamb from Viking Lamb in Morristown, Indiana
Bone-in Leg of Lamb: $9/lb
(whole leg about 9 lbs; half leg about 5 lbs)
Leg of Lamb Deboned, Rolled, and Tied: $10/lb
(whole about 6-7 lbs; half about 4 lbs)
* Remember, other cuts of lamb like loin, shoulder, and racks are also available!

Whole rabbit
Raised all-naturally on Indiana's own Gunthorp Farm in LaGrange, Indiana: $9/lb--averaging about 3 lbs each

Limited Release
Sugar Cured Easter Hams
Cut from Duroc hogs raised all naturally on Gunthorp Farm in LaGrange, Indiana, these boneless hams are cured with maple and brown sugar before smoking over cherry wood. The Smoking Goose is preparing a limited release of these fully cooked, unsliced, heat-and-serve Easter hams.
$9/lb--only whole hams (6-8 lbs each) are available
Call 317-924-4944 to order and pick up at Goose the Market.
Call 317-638-6328 to order and pick up at Smoking Goose.

Applewood Smoked "City Ham"
We're curing and applewood smoking hams from Gunthorp Farms. They're available bone-in or boneless, but either way they're fully cooked, unsliced, and ready to heat-and-serve.
Boneless City Ham: $6.50/lb (hams are about 6-8 lbs each)
Bone-in City Ham: $5.75/lb (the smallest bone-in ham is 10 lbs)

Brûlée Sugar for finishing your Easter ham
For an additional $2 each, let us know if you'd like our housemade spiced sugar for finishing your ham (or pork loin or short ribs) with a sweet and savory brûlée crust. Instructions will be included with each pre-ordered packet, but you'll need to provide your own blow torch.

Call the Goose to reserve your Easter treats: 317-924-4944 or hop over to check out the goods!