Butchers & Brewers Tour & Dinner

Butchers & Brewers Tour & Dinner: Thursday, July 26th, 6:30pm
$65.00 per person  ***limited to 50 participants!
RSVP requried: 317-638-6328

Menu
Tour Snack
Head Cheese, Pickled Onions, Pickled Beets, Cornichons, Half Cycle IPA mustard

Dinner
Whole Roasted Duck, Peaches, Charred Peppers, Bacon
Morcilla Sausage with Onions and Apples
Sweet Corn, Paprika, Queso Fresco, Whipped Cream

Also includes: 2 tickets for pints, a Flat12 Pint Glass, a Smoking Goose butcher's hat, behind-the-scenes tour of Smoking Goose & Flat12 Bierwerks

Tale Tuesday: Meaty volumes in the Gourmet Library

“Shhh! No talking!” You’ll never hear that in New Jersey’s Gourmet Library. Their dedicated staff encourages conversation—and community—by bringing customers to the table.

good food & good conversation
inside the Gourmet Library

Amid the shelves chock full of handcrafted cheeses, charcuterie, and hard-to-find ingredients, manager Christina Fleming—a native Hoosier who worked at Capriole Farms before moving east—and her team host cheesemakers and winemakers, olive oil artisans and crafty barkeeps to share their plots (and their recipes) with Gourmet Library guests. Good food and good conversation: those are the volumes that fill Christina’s edible library.

At Smoking Goose, we believe a bite tastes better when we know where it comes from. Real meat has a tale, and we’re excited that our meat treats (and their tales) are available at Gourmet Library!

Now Christina’s customers can check out (wink, library joke) Smoking Goose bacon of all kinds—lamb, jowl, and applewood—plus smoked Duck,Pear, and Port Sausage and even cold-smoked Elk Terrine. With our pristine protein on the table, Gourmet Library patrons can dine happily ever after.

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom is always changing. Check out this week's edition!

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

Sweet Corn and Salsify Soup

Garlic Sausage, Spicy Mustard, Kohlrabi Slaw, Hoagie

Salame Cotto, Provolone, Fennel, Quince Marmalade, Ciabatta

Sasquatch: Smoked Pork Loin, Pulled Chicken, Duck Sausage, Fennel, Pickled Beets Crème fraiche

Smoking Goose Charcuterie and Ludwig Farms Fresh Mozzarella

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

Tale Tuesday: a Goose in The Roost

Ed Sahm photo by atgeist

Ed Sahm never had to go far from home to find what he was looking for. After graduating from Cathedral High School in Indianapolis, he went just up the road to Purdue and majored in Restaurant & Hotel Management.

Back home again in Indy, he put his degree to the test and opened his first namesake restaurant, Sahm’s, in 1986. With a team that includes his mom, eight brothers and sisters, and even more in-laws, nephews, and nieces, Ed grew his first place into ten Sahm’s (Sahmses? Sahm’ses? Sahmi?) scattered around Indianapolis.

While The Roost at Sahm’s is now on Smoking Goose’s regularly delivery route, Ed and Smoking Goose owner Chris Eley have a connection that goes back before the first Goose or even The Roost. Chris’first kitchen gig was behind a stove at Sahm’s, and he still remembers those days as his initial inspiration to pursue a professional food career. He remembers Ed’s commitment to fresh products, local ingredients, and family and friends--the same priorities Chris sets for Goose today.

And now, years after Chris’ days at Sahm’s, he and the Smoking Goose team are making City Ham, Kitchen Sink Sausage, Chorizo, and Capocollo for Ed and The Roost’s menu of salads, soups, sandwiches. So many tempting offerings feature Smoking Goose meat treats, but we’ll pull up a chair extra quick for The Roost’s “Saucy Melt” with layers of our Chorizo and Capocollo along with red onion jam, hash browns, shredded Romaine, and cilantro chipotle sauce. Tempting, too, is The Roost’s take on a Cuban with our capocollo, dill pickle, Swiss, and mustard aioli. On a cool night, we’ll warm up with their Smokey Rooster Mac, a three cheese macaroni topped with bacon, City Ham, and Kitchen Sink Sausage.

Now hiring! Part-time Admin Assitant

Smoking Goose is accepting applications for a Part Time Administrative Assistant position. If you have a passion for good food and good people and aren't afraid of a little hard work we want to MEAT you!

Here's what you should be willing take on:

• Filing, fielding phone calls and other general office duties
• Electronic mailing updates and mailing list management
• Product Guide updates and other updates involving spreadsheets
• Accounts Receivable functions
• Other administrative responsibilities as the job requires

This is a part time position (30 or so hours per week) with the potential to increase to a full time position. If you are interested, please apply in person Monday--Friday, 8 am to 4 pm, at Smoking Goose (407 N. Dorman St. Indianapolis, IN 46202). No phone calls nor email or social media applications please.

Tale Tuesday: headed south...well, One South

After a multi-million dollar renovation, this downtown Indy hotel is still headed south...and that's just the direction they want to go.

The Hyatt Regency across  from the Indiana statehouse on Capital Avenue named its newest restaurant after it's prime address: One South. In the bright, cheery space that's open to the public, Hyatt's team serves up American classics with a twist. Often that twist has to do with local ingredients, now including Smoking Goose Lamb Bacon.

Stop in to One South for their fried green tomato sandwich with greens, garlic aioli, and sweet and salty Smoking Goose Lamb Bacon all layered between warm, toasty ciabatta.

That mouthful gets even more delicious for folks who work downtown in Indy since they get 25% off their lunches. Thanks, Hyatt!

Tale Tuesday: Meatology for Pizzology

For Indianapolis chef Neal Brown and his wife and sommelier Lindy Brown, it's not just a pie, it's a pizza of principle.

Since opening Pizzology in Carmel, Indiana, in 2009, the couple has sought out producers who naturally tend their products the way the Browns carefully tend their toppings. With dough and mozzarella both made in house from scratch, the couple makes sure the rest of Pizzology's menu represents the same commitment to wholesome, sustainable foods for healthier (and more delicious!) pies.


The simple but thoughtful ingredient lists of a Pizza Rosa (with tomato sauce) or Pizza Bianca (without) put the spotlight on the quality and intermingling flavors of each slice. We're thrilled that Smoking Goose meat treats are lacing the top of Pizzology's pizzas with the same carefully craft that Neal & Lindy live and breathe.

A crispy crust is the throne for Smoking Goose Mortadella drizzled with olive oil and dressed with arugula and garlic, and there's a little fire to the tomato sauce that sizzles under Smoking Goose Smoked Garlic Sausage with smoked and fresh mozzarella.