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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....

April 24, 2012

Tale Tuesday: your neighbor's pie

Friends and neighbors are the secret to the sauce at Jockamo Upper Crust, a neighborhood pizza joint with locations on Indy's east and now on the city's south side, too. Before Mick, Nancy, Bob, and Laura started working together to mix Jockamo's housemade dough and cook up their original sauce, the four were Irvington neighbors all hungry for a neighborhood pizza joint that paid as much attention to its toppings as it did its customers.

With hungry support for even more of their neighbors, Jockamo serves up a regular menu and seasonal slices that all feature the top toppings that central Indiana produces. Their Shrimp and Tasso Pizza pairs Smoking Goose Tasso with shrimp, tomatoes, and artichoke hearts while our Tasso gets gilded with their new housemade 1000 Island Dressing in Jockamo's Shrimp & Tasso salad. Ask for the "Heidi Hernandez" and get a pie with a kick from Smoking Goose's Mexican Chorizo sausage. And since BBQ's too good for just the grill, order up Jockamo's BBQ Pizza loaded with Smoking Goose Smoked Chicken, sweet peppers, and gouda.

April 23, 2012

Are you a Goose? We're hiring!

The Smoking Goose is accepting applications for full time Cutters/Butchers. This position includes breaking down whole animals using both seam butchery and American butchery techniques. The position requires good knife skills, some heavy lifting, and the ability to cut accurately and quickly. Some experience could result in a higher rate of pay, but experience is not required for application. All government holidays off and regular daytime hours. Please apply in person at 407 North Dorman Street Indianapolis Indiana 46202 between the hours of 8 am and 4 pm, Mondays-Fridays. No phone calls please.

The Smoking Goose is accepting applications for full-time and part-time packaging positions. This position includes portioning, packaging and labeling of product. The position requires attention to detail, an eye for consistency and quality, some heavy lifting and the ability to work in a cold environment. Experience is not required, and training is provided. All government holidays off and regular daytime hours. Please apply in person at 407 North Dorman Street Indianapolis Indiana 46202 between the hours of 8 am and 4 pm, Mondays-Fridays. No phone calls please.

April 20, 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.

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

Soup (check the chalkboard for what’s stewing) 8
Kitchen Sink Sausage, Peppers, Sweet Onions,
              Half Cycle IPA Mustard, Buns 9
Cheese plate - Smoked Ludwig Blue, French Comte, Ewephoria
Asparagus Salad, Lamb Bacon, Onion, Boiled Egg, Truffle Vinaigrette 8
Lamb Pot Roast 9

Smoked Elk Terrine, Shallot Marmalade 10
Pork Ribs, Apple Slaw, Potatoes, Caraway, Half Cycle IPA Mustard 13
Porchetta, Salsa Verde, Ciabatta 9
Crispy Duck Wings, White Grape Mostarda 10
Cassoulet – White Beans, Duck Confit, Garlic Sausage, Salt Pork, Tongue 13
Sasquatch- Big Potato, Meat (check the chalkboard for recent sightings) 9
Charcuterie Plate 11

* 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.

April 17, 2012

Tale Tuesday: door to door meat!

For Michigan's Door to Door Organics, it's all about Good Food. This natural foods delivery service cares as much about what they put into customers' drop boxes as those same customers care about what they put into their bodies.

But to make sure that only Good Food goes into their delivery boxes, Door to Door Organics has to think outside the box. The company works to build a transparent partnership between producers and eaters by providing food that's good for our taste buds and the environment. They know Good Food promotes good health (for ourselves and our planet), provides educational opportunities, and stimulates the local economy. By building community--not just their product list and delivery route--Door to Door Organics gets Good Food to folks with good appetites all around Detroit and Grand Rapids.

When it comes to prime proteins, Door to Door Organics knows that Smoking Goose has the goods. New and existing subscribers can choose Smoking Goose meat treats for delivery including our Applewood Smoked Bacon, Sweet or Hot Fennel Sausage, Tasso, Lamb Bacon, Pancetta, and Ginger-Sage Breakfast Sausage.

April 10, 2012

Tale Tuesday: the Chow at Chou

Martha Hoover thanks a New York childhood and a courtroom career as the keys to her successful Hoosier restaurants. Having never worked in a kitchen or even waited tables, Martha opened her first Indianapolis cafe in 1989 confident that she already had all the tools she'd need to succeed. Today her Patachou empire brings crowds to the tables at nine locations.

Her food-obsessed family in New York taught Martha how to find the best ingredients. When she moved all the way to Indiana, she found the best closer than she expected. From produce to proteins, the freshest, most delicious and naturally raised goods were just down the road instead of across the pond.

As a public prosecutor trying sex crimes and domestic violence cases, Martha worked through her enormous case load juggling a shoestring budget and a crammed schedule. "You had to learn to use everything in the place," writes Martha. "It was excellent, if unorthodox, training for the restaurant business."

From neighborhood breakfast joints to French-inspired cafes and Old World pizzerias, Martha's nine eateries all share her commitment to using delicious and local ingredients. Sourcing that kind of quality and quantity isn't easy, but multitasking Martha can easily check ingredients off her list thanks to Smoking Goose. Since we put as much love into our handmade sausages, hams, and salumi as the folks just down the road who raise our animals, Martha knows putting Smoking Goose meats on her plates is the best.

Stop by her Petite Chou in Clay Terrace or Broad Ripple for an Indiana--French connection that's an outta this world bite. The Croque Petite Chou layers Smoking Goose City Ham--cured with allspice, clove, juniper and bay leaves then smoked over fruit wood and hickory--with mushrooms, imported brie, and dressed field greens.

April 9, 2012

Meat School: Bacon Curing Class

Meat School is in session on Thursday, April 26, at 6pm when Chris will lead the class in makin' bacon from pork to plate.

Work with Chris as he turns pasture-raised Duroc hogs into everyone's favorite meat candy: bacon! Together the class will take on the whole process from start to finish including butchering and trimming pork, mixing our house recipes for cure, and cranking up the smoker. Dress the part as we'll provide your Smoking Goose butcher's hat for keeps and serve up meat snacks and drinks during class. Each participant will also go home with hearty portions of bacony goodness.

Registration and prepayment required: $95 per person includes wine and meaty snacks, your own Smoking Goose butcher's hat and bacon to take home.

Call 317-638-MEAT (6328) to save your spot.
Or give the gift of meat: Gift Certificates available!

April 5, 2012

Meat School: Whole Hog Butchering Class May 10

Meat School: go whole hog this spring

Thursday, May 10, 6-8:30pm     Meaty snacks and wine will be served!

Join Chris Eley for a Pork Butchering Demonstration. Observe the entire process as Chris goes from nose to tail, breaking down a whole hog through traditional, seam butchery techniques.

Dress the part as we'll provide your butcher's hat, gloves, and protective coat. The hat is yours to take home, along with a prime selection of cuts from the pork we'll be butchering that evening.

Reservations and prepayment required: $150 per person includes wine and meaty snacks, your own Smoking Goose butcher's hat, and a selection of pork cuts from the hog we’ll be butchering during class.

Call 317-638-MEAT (6328) to save your spot.
Or give the gift of meat: Gift Certificates available!

April 3, 2012

Tale Tuesday: Downtown Farm Stand

Dave and Sara Ring are bringing a little country to the city. Before 2007, the couple grew produce organically on their own farm but were frustrated with the limited ways to get their goods into the hands (and bellies) of their fellow Middletowners.

After lots of fellow growers expressed the same frustrating lack of market space, Dave and Sara got their hands out of the dirt and onto some big city plans. They opened The Downtown Farm Stand, a local-organic grocery and deli, on a busy corner in downtown Muncie, Indiana.

Stocked with organic, sustainably produced groceries from meat and cheese to produce and even cleaning supplies, the couple's shop also serves up ready-to-eat organic and local sandwiches, soups, and salads from their deli and catering section.

And if coming into the city isn't on their customers' menu, they've just started Farm Stand Delivery where folks can get the same all-natural, local products from the shelves delivered to their door.

Since Smoking Goose sources only from local farmers who sustainably, humanely, and all-naturally raise their animals, our meat treats are deliciously country just like The Downtown Farm Stand promotes. Stop by--or get on their new delivery route--for Smoking Goose Andouille, Salame Cotto, City Ham, Applewood Smoked Bacon, and Beef Pastrami.