Now hiring! Part-time Enoteca Position

Goose the Market is currently accepting applications for a part-time Enoteca position of mostly evening and weekend shifts. Wages include an hourly salary plus tips.

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.
• effectively interacting with guests to provide exceptional front-line customer service.

The Goose's Enoteca--a casual place to drink wine--combines retail sales of beer, wine, and dry goods along with table-side service of drinks & dishes. The ideal candidate is:

• a people person with a passion for sharing great food and drink.
• a self-starter who can prioritize tasks and accomplish them independently and reliably.
• able to multitask and keep customers as the number one priority.

Prior experience serving, plating dishes, and working with beer and wine in a professional setting is beneficial.

Please apply in person at Goose the Market at
2503 N Delaware St. Indianapolis IN 46205
No phone calls, emails, or social media inquiries, please.

The Goose Gang Guide: staff picks on what's honking hot this week (Jordan)

Jordan gets behind the counter at both Gooses (er, Geese?).

By day he helps the Smoking Goose team make meat treats and on evenings and weekends, he slices cheese & charcuterie for guests here at Goose the Market. That full schedule keeps him busy...and hungry.

That's why local Amelia's Focaccia is at the top of his list. Delivered to Goose the Market fresh each morning, "it's the only bread I eat sandwiches on," he says.

Jordan likes that the generous slab of herby bread dotted with bits of toasty cheese is easy to cut into four squares for four sandwich servings. "After cutting it in four, I cut each piece in half the long way for my sandwich top and bottom," he explains. "It's got so much flavor and is nice and soft."

Those filling focaccia sandwiches help keep up Jordan's strength between his two jobs but also between rides.

When he's not at either Goose, you might find him peddling Indy guests in his licensed pedicab. "We worked the Brickyard 400 and MotoGP," Jordan says. "We're getting a day permit so we can pedicab during the Chelsea/Inter game, too." Hmmm, with a focaccia & salumi sandwich in hand, Jordan's customers may just know which team he's rooting for!

The Goose Gang Guide: staff picks on what's honking hot this week

Not all the kids in La Porte grow up eating South American soul food...

Kevin's Brazilian mom fell in love with his Hoosier dad during a teaching exchange. So in a corner of Indiana, Kevin and his siblings grew up around a table laden with Brazilian home cooking. Feijoada--Brazil's traditional black beans and rice--is still his top pick if he had to choose his last meal. 

Another Brazilian tradition, the churrasco, may have inspired Kevin's passion for protein. He knows it's as much about the grilling and the party as it is about the time honored tradition of butchering and sausage making.

After culinary school, Kevin took his meat parade to Virginia where he interned with local butchers and charcuterie producers. Earlier this spring, he joined Goose the Market's staff as another assistant manager.

So what's in the case this week that's keeping Kevin hungry? He's craving a break from the southern continent with fresh, whole rabbit from Gunthorp Farms in LaGrange, Indiana.

"You can't go wrong using rabbit shoulders and legs for a twist on coq au vin (lapin au vin?), but my favorite way to prepare it is super easy," he says. "Keep it whole and season the outside with olive oil, salt & pepper. Stuff the cavity with fresh herbs and veggies then roast for about an hour or so at 350F."

Beer Float Kits!

Summertime and the livin' is easy...but it sure does make us thirsty. We're cooling off with Goose's new Beer Float Kits!

Each Beer Float Kit contains:

- Chocolate, Banana & Peanut Butter Ale
a limited edition collaboration between Rogue Brewery & Voodoo Doughnuts

- 8oz your choice of Palazzolo's Gelato
tough decision: pick from our ever-changing selection

- two Big Picture Farm caramels
cherry on top? we've got something better: award-winning farmstead goat milk caramels

Order when you walk in or call ahead: 317-924-4944
$17.50 per kit while supplies last
regular retail value over $20! 

Wanna be part of the gaggle? We're hiring!

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

This part-time position includes 30-35 hours working mostly weekday evenings and Saturday shifts. Baristas' work includes greeting guests, pulling shots & making coffee drinks, answering questions from our customers over the phone and in person, serving gelato, operating the cash register and handling money, stocking, doing dishes, bagging purchases, and more.

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.

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. Call 317-924-4944

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. We highly recommend pre-ordering your Easter lamb and Easter ham as they sell out each year! Call 317-924-4944

Lamb Legs from Viking Lamb in Morristown, Indiana
Bone-in Lamb Leg: $10/lb (whole 9-11lbs; half 5-6 lbs)
Boneless Lamb Leg rolled & tied: $11/lb
(whole 6-8 lbs; half 4-6 lbs)

Whole rabbit from Gunthorp Farm in LaGrange, Indiana
$9/lb, averaging about 3 lbs each

Easter Hams from Smoking Goose in Indy, Indiana
Hand trimmed from Duroc hogs raised all-naturally and on pasture at Indiana's own Gunthorp Farms. After brining under allspice, bay leaves, juniper berries, and cloves, the hams are slow smoked over a blend of fruit wood and hickory.
Boneless Easter Hams: unsliced, fully cooked, ready to heat & serve $8.50/lb (half 4-6lbs; whole 8-12lbs)

Fish & seafood, steaks, roasts, and more are available, too! 317-924-4944