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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....

October 9, 2012

Tale Tuesday: a duck by any other color

Chef Joseph Hewett's destination restaurant turns a short drive south of Indianapolis into a delicious trip through the Deep South. At The Indigo Duck, fried green tomatoes, she crab soup, and grits may find their way onto Chef Hewett's menu in contemporary preparations inspired by classic French technique.

The Indigo Duck recently whipped up
this sandwich-gone-wild with ribbons
of Smoking Goose pastrami & bacon.
With locally crafted art on the walls of their bright spot in Franklin, Indiana, on the square of the Johnson County Courthouse, Chef Hewett and his team seek out prized local producers who provide raw ingredients for their modern but lowcountry menu. Along with locally grown produce and local organic dairy products, Smoking Goose's Andouille, Pastrami, and Applewood Smoked Bacon are regulars on Indigo Duck plates. Since we only work with local, independent farmers who raise their animals naturally on pasture, Smoking Goose meat treats come from the same tradition as Chef Hewett's kitchen: fresh, local, sustainable, delicious.

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