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Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

February 21, 2012

Tale Tuesday - Provenance: where we're coming from

From two corners of Chicago, Provenance Food and Wine stocks a vast but unassuming wine collection with a spotlight on stellar, bang-for-your-buck bottles that over deliver on flavor and come with change from a $20.

What to pair with these popped corks? For high value juice that ranges the world over, Provenance Food and Wine keeps the carefully chosen victuals local and delicious. The staff are just as thirsty as you when they offer suggestions to pair with Smoking Goose's Elk Terrine, Lamb Bacon, Salame Cotto, and Mortadella.

And get hungry for Sunday, March 4, 4-6pm, when Smoking Goose's own Josh will be slicing samples at Provenance Food and Wine in Lincoln Square!

February 16, 2012

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom each week is always changing. Check out this week's edition. They're bold and they're delicious.

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.


Braunschweiger, Pork Rinds
Soup (check the chalkboard for what’s stewing)
Sausage, Roasted Peppers, Sweet Onions, Half Cycle IPA Mustard, Buns
Smoked Kentucky Grana, Salt Roasted Beets, Almond Butter
Pig Foot Salad, Quail Eggs, Truffle Vinaigrette
Lamb Pot Roast
Suckling Pig Terrine, Shallot Marmalade
Pork Ribs, Apple Slaw, Potatoes, Caraway, Half Cycle IPA Mustard
Porchetta, Salsa Verde, Ciabatta
Crispy Duck Wings, White Grape Mostarda, Smoked Grana Padano
Cassoulet – White Beans, Duck Confit, Garlic Sausage, Salt Pork, Tongue
Sasquatch- Big Potato, Meat (check the chalkboard for recent sightings)
Cotechino, Green Lentils, Carrots, Parsley

* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some menu items may change. But only ever for the better.

February 14, 2012

Tale Tuesday: Real meat has a tale at Harry & Izzy's

Our Feature Friday is making a move. Welcome to Tale Tuesday! Each week on Tuesday, we'll share the tale of one Smoking Goose partner who puts a delicious story on each plate just like we do. We believe real meat has a tale, so each Tuesday we'll bring a new character to the story so we can all eat happily ever after.

First up is Indianapolis' own Harry & Izzy's. From downtown to uptown, this more casual twist on its sister restaurant St. Elmo's, is named after two Hoosiers with meaty appetites. In the 1940s, Harry's brothers asked him to partner up in their new restaurant, St. Elmo's. Later his brothers left the kitchen and Harry asked his old high school classmate Izzy to give up his gig as a Indy bookie and join Harry in a 50/50 split of the restaurant. Izzy liked those odds and lent his stern-faced business sense to Harry's warm charm.

In honor of the two gents who built St. Elmo's reputation and success, Harry & Izzy's two locations serve up the classics in a modern, casual mode. Our favorite dish is one of our own. Smoking Goose slices and smokes a country cut, bone-in pork chop just for Harry & Izzy's.
The thick chops feel the heat smoking over cherry wood, and Harry & Izzy's serves 'em up with crispy, flat top grilled potato pancakes with applesauce and sour cream. The savory, rich pork stands up to the sweet cherry smoke for a meaty bite that'd make even Izzy smile.

February 10, 2012

Feature Friday: Smoking Goose Does Dose

Last year four stylish, hungry gals in Chicago packed a few of their favorite things into the soaring halls of Chicago's River East Art Center. From clothing and jewelry to coffee and cheese, the tempting displays at their first Dose Market all had one thing in common: design to impress and indulge.

Once a month, Dose Market continues to bring a handpicked selection of Chicagoland's exceptionally good producers together under one roof. Those four ladies curate the collection of dozens and dozens of artisans who make magic out of materials to put on us or in us. Handmade boots of locally sourced leather, pocket squares and pocket books upcycled from vintage tents, and cutting edge handcrafted skateboards mingle with superlative cheeses, pastries, chocolates, pickles, and now Smoking Goose meat treats.

In the company of such talented, dedicated, and passionate producers, Smoking Goose is honored to take part in Chicago's Dose Market this Sunday, Feb. 12, 10am-4pm. Get tickets ($8 in advance, $10 at the door) to check out the Smoking Goose's pristine proteins like our all-local, applewood smoked lamb bacon, pastrami, salumi and smoked meats.

February 9, 2012

Pints & Plates: Smoking Goose eats with Flat 12 drinks

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.
Braunschweiger & Pork Rinds
Soup: check the chalkboard for what's stewing
Boudin Blanc, Shallot Jam, Half Cycle IPA Mustard, Buns
Smoked Kentucky Grana, Salt Roasted Beets, Almond Butter
Duck & Pork Rillete, Baguette
Turducken Terrine, Celery Remoulade, Cutting Celery
Pork Ribs, Braised Cabbage, Potatoes, Caraway, Half Cycle IPA Mustard
Porchetta, Salsa Verde, Ciabatta
Crispy Duck Wings, White Grape Mostarda, Smoked Grana Padano
Feijoada: Black Beans, Smoked Pork Loin, Salt Pork, Tongue, Merguez, Rice
Sasquatch: Big Potato, Meat check the chalkboard for recent sightings
Cotechino, Green Lentils, Carrots, Parsley
Saturday Frittata: Bacon, Roasted Onions available Saturdays only
* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some menu items may change. But only ever for the better.

February 3, 2012

Feature Friday: Meat at Mesh on Mass

Behind two stories of historic brick on Indy's bustling Mass Ave., diners at Mesh on Mass are surrounded by decidedly modern fixtures. A massive chandelier looks like it was created with toasted marshmallows while metallic antlers hold the soft yellow bulbs that keep the restaurant's private dining spaces cozy.

But whether folks pull up a stool at Mesh's modern, curvy bar or grab a wildly upholstered chair for table service, the menu's tasty line up is familiar and comforting and rooted in the classics: roast chicken, steak fritte, Scottish Salmon, all carefully prepared and deliciously served.

Following their theme of modern style and classic cuisine, Mesh's charcuterie plate is a mouthwatering platter that nods to tradition but winks at contemporary. Classic, old world salumi--dry cured sausages sweet and savory--sidle up to Mesh's housemade Pork Belly Pie tenderly stuffed with Fischer Farms pork from Jasper, Indiana. Smoking Goose Pig & Fig Terrine and a hot link of Smoking Goose Duck, Pear, and Port Sausage round out the offering with grilled baguette slices, curried pear chutney, two styles of mustard and cornichons.