Featured Post

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....

August 28, 2012

Tale Tuesday: Calm seas for Broad Ripple sailers

Between the rapids of life, the twists and turns of the daily grind and the turbulent white waters, there lies the Flatwater.

That's how the folks at Flatwater introduce their casual, relaxed tables along the lazy canal in Indianapolis' Broad Ripple. While guests could cozy up inside the twists and turns of the narrow pub, the view along their sweeping patio comes free with any order and includes a generous side of relaxation.

The comfort continues on Flatwater's menu including our Smoking Goose Pastrami sandwich and thick-cut, applewood-smoked pork chop. For a plate worthy of their ever-rotating beer taps, we always order the "Best Of The Wurst," a smorgasbord platter of cheeses and accoutrements paired with Smoking Goose meat treats like our smoked Duck, Pear, and Port Sausage, smoked Kitchen Sink Sausage, and Andouille.

August 21, 2012

Whip it good: Fuet is our latest release!

In Spain's Catalan region, a traditional long, slender pork salame took its name from the Catalan word for "whip." As Smoking Goose releases our version of the Catalan fuet, cracking the whip never sounded so delicious.

Smoking Goose owner Chris Eley and his team cured hand-trimmed pork shoulder and pork neck with the sweet, smoked paprika from El Ray de la Vera, a prized and complex spice protected under Spain's Denominacion de Orien Protegida. The svelt salumi hung for six weeks while the citric and floral paprika laced sweet pork against a background of gentle garlic and black pepper.
In the Spanish tradition, Smoking Goose's Fuet doesn't bring the heat, but each slice is far from mild. Sliced thinly for sandwiches or piled over warm toast drizzled with vibrant Spanish extra virgin olive oil, the mingling flavors of paprika-spiked pork bloom with earthy, bittersweet layers. In a small dice, our Fuet blends brilliantly into soups, salads, stuffing, and--as the Spaniards recommend--paella.

Look for our Fuet to arrive on menus soon at tempting locations including Balena, Ball & Biscuit, Bluebeard, Enoteca Emilia, Finch's Brasserie, Libertine, and Goose the Market.

August 7, 2012

Tale Tuesday: Prof. Oliver and his vines

In the '60s, a southern Indiana teacher started harvesting more grapes than his basement hobby winery could handle. With piles of prime fruit ready for juicing, he dreamed of opening his own small winery, but Hoosier legislation only allowed for big commercial production. So William Oliver went back to his day job...in the law department at Indiana University. With his legal prowess, this hobby vintner helped pass the Indiana Small Winery Act in 1971. The next year he opened Oliver Winery to the public.

Celebrating its 40th anniversary this year, the southern Indiana winery has grown from Prof. Oliver's basement into the impressive tasting room and winemaking facility nestled between landscaped gardens and wooded streams. With production exceeding 270,000 cases sent to 14 states, this family winery is now in the hands of the second generation. Prof. Oliver's son Bill and his wife Kathleen are planning to open a new downtown Bloomington location on the courthouse square later this fall.

Inside the tasting room, folks can collect some bites to nibble between sips whether bagging goods to go or taking advantage of the winery's beautiful grounds and gardens perfect for a picnic. Look for Smoking Goose's Capocollo, Stagberry, Delaware Fireball, and more now on the shelves at Oliver Winery.