Mardi Gras Specials

Available beginning Friday, February 24, first come, first served or call to reserve: 317-924-4944

Call 317-924-4944 to order King Cakes: praline or cream cheese filling

Order alligator, crawfish, shrimp, turtle, and more by 4pm Saturday, February 25, for pick up beginning Monday, February 27: 317-924-4944

• Housemade Alligator Sausage 
• Housemade Shrimp Sausage 
• Smoking Goose Andouille
• Smoking Goose Tasso
• Chef Martin Boudin
• Bayou Beers in the Goose Cellar
• call to order King Cakes from Indy's Own Circle City Sweets: 317-924-4944
  12" each, $25 each
  choice of cream cheese or praline filling
  as is tradition, each cake includes a toy baby inside!
  pick up at Goose the Market beginning 10am Monday, February 27
• Order alligator, crawfish, shrimp, turtle, oysters, and more by 4pm Saturday, February 25, for pick up beginning Monday, February 27: 317-924-4944

Super Bowl Specials

Available beginning Thursday, Feb. 2, first come, first served or call to reserve: 317-924-4944

• Lamb Bacon Beer Cheese Dip 
• Foie Gras Stuffed Meatballs 
• Fresh Cheese Curds
• Heat-n-Serve Spicy Vegan Chilli
• Spice-Rubbed Chicken Wings
• Beer Sausage made with Central State Brewing's Table Ale
• New craft beer releases from near and far
• "The Tour" cheese + meat boards with baguette or crackers and paired accompaniments: $12 per serving, walk-in to order or pre-order with 24 hours notice at 317-924-4944 

Happy Anniversary to our awesome neighbors, The Koelschip! Be sure to stop by their party this Saturday, Feb. 4. In honor of Year One, we're making a beer sausage with their Table Ale, available starting Thursday, Feb. 2.

Now Hiring! update: positions have been filled

UPDATED: POSITIONS HAVE BEEN FILLED
Applicants are encouraged to apply in person at Goose the Market 2503 N. Delaware St. Indianapolis IN 46205. Applicants who cannot apply in person may email a cover letter and resume to jobs [at] goosethemarket.com No phone calls or social media inquiries please.

Enoteca staff: Full Time, though part-time would be considered for the right candidate
- serve beer + wine, plate menu dishes, retail sales + displays

Barista: Part Time
- serve gelato, make coffee, ring up purchases

Cheese Monger: Full Time, though part-time would be considered for the right candidate
- slice cheese & charcuterie to order, arrange displays, make sandwiches, and more

All positions require being part of the team that
- engages guests in exceptional front-line customer service
- demonstrates excellent product knowledge
- maintains a positive attitude and team spirit
- upholds standards for organization and cleanliness
- and more

Applicants are encouraged to apply in person at Goose the Market 2503 N. Delaware St. Indianapolis IN 46205. Applicants who cannot apply in person may email a cover letter and resume to jobs [at] goosethemarket.com No phone calls or social media inquiries please.

Seasons eatings from Goose!

order online for pick up beginning December 20

Special Releases: 

Lamb-chetta Roast: ;amb shoulder (from Viking Lamb, Morristown, IN) cured with pine nuts, oregano, lemon, and garlic; wrapped in lamb belly and roasted
Hatch Chile Elk Summer Sausage
Foie Gras Mousseline with Calvados and Hazelnuts
Waygu Beef Bacon

Hams, Steaks, and Roasts

Barrel Aged Ham: cured in rum barrels under sorghum, vanilla, cinnamon, allspice, cloves; smoked over rum barrel staves
Miyazaki Wagyu: 100% purebred Japanese Wagyu from the Miyachiku co-op
A5 grade
Standing Rib Roasts + Boneless Ribeye Roasts
Whole Beef Tenderloin, trimmed & tied

Poultry

Whole Smoked Ducks, Smoked Goose Breasts, and Whole Raw Goose
Turkeys and Turkey Breasts: raw or smoked

Discounted Wine Pairings

93pts Red + French Laundry collaborations bubbly

Bacon and Pastries

Wagyu Beef Bacon and Applewood Smoked Bacon
Chocolate Raspberry Buche de Noel/Yule Log Cake
Croissants + Quiche
Bacon Apple PIe with Indiana Apples and Smoking Goose Bacon Bits

The Tour

cheese + meat boards with paired accompaniments and crackers

ORDER ONLINE FOR PICK UP BEGINNING DECEMBER 20

Thanksgiving with the Goose

Online ordering for Thanksgiving has ended. Come on in or call 317-924-4944. Goose is closed on Thanksgiving Day but otherwise open regular hours.

Goose's Thanksgiving FAQ
- How does the "just add water" brine kit work?
- How many minutes per pound to roast my turkey?
- How long to reheat my smoked turkey?
Get these answers and more with Goose's Thanksgiving FAQ.

Get Goose's Turkey Brining Recipe: this PDF includes brining ingredients + recipe as well as notes on roasting turkey and Chris' pan sauce recipe.

Thanksgiving Seafood Order
Call 317-924-4944 to order.
Order by 4pm Friday, Nov. 18, for pick up beginning 3pm Saturday, Nov. 19.
Order by 4pm Monday, Nov. 21, for pick up beginning 3pm Tuesday, Nov. 22.

Free Thanksgiving Wine Tastings
Sample new holidays wines and more:
Saturday, Nov. 19, 11:30am - 1pm
Tuesday, Nov. 22, 11:30am - 1pm
Tuesday, Nov. 22, 5pm - 7pm
Wednesday, Nov. 23, 11:30am - 1pm

Professional Knife Sharpening
Drop off: Sunday, Nov. 20, 10am - 6pm
Pick up: beginning 10am Tuesday, Nov. 22
Indy Cutting Edge will keep you sharp! Knives less than 4 inches are $3 each. Add 50 cents per inch for larger knives and add $1 for serrated blades.

watch Goose owner Chris Eley's step by step instructions for brining Thanksgiving turkey

UPDATE: POSITION HAS BEEN FILLED now hiring: part-time cheese monger

UPDATE: THIS POSITION HAS BEEN FILLED

Goose is now accepting applications for a part-time Cheese Monger. This position includes hourly compensation + tips and perks.

Cheese Mongers assist customers in all areas of the market though their work focuses around our cheese + charcuterie case and making sandwiches. Work includes:
• setting up and maintaining a beautiful display in the cheese + charcuterie case
• learning the details of a quickly rotating selection of products and sharing this information with guests: this is a front-line customer service position
• slicing cured meats and cheeses to order, making sandwiches, and assisting customers with pairing and serving suggestions
• maintaining organization and cleanliness
• plus more!

To apply:
Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday.

Applicants who cannot apply in person may submit a resume and cover letter to jobs [at] goosethemarket.com

No phone calls or social media inquiries please.

Welcome Nick

"What's my favorite part of working at Goose?" Nick asks himself. "Definitely getting to interact with staff and customers," he says. Then he chuckles and quickly adds, "But not just because I've been in a warehouse for the last several years." 

This Indy native ("Eastside, yo,") rose through the ranks to warehouse supervisor at Green BEAN Delivery. There, Nick developed his passion for great, local foodstuffs. He organized production and streamlined operations all with a smile "because attitude is infections," says this philosophy buff. 

In the kitchen with Jackie (a server at Black Acre Brewing) and their 16-month-old daughter Claire Odin, his go-to dish is scrambled eggs. Nick's sure the trick is to never stop stirring the eggs in the pan, but we're convinced the sour cream AND half & half he adds makes 'em pretty delicious, too. 

We hope you'll come by soon and help us welcome Goose's new market manager, Nick!

Farewell Vinnie

Over eight years ago, Vinnie rode his bike to a new butcher shop in Indy. 

Chris & Mollie hired this eager kid who never stopped smiling to stock shelves. It was a part-time gig that had more to do with breaking down cardboard boxes than waiting on customers.

But Vinnie is a people person and passionate about great food, so it wasn't long before he was bubbling over. Remembering guests by name and by their order preferences, he quickly turned that stocking job into a position behind the counter. From buyer to assistant manager to manager, Vinnie has helped raise Goose.

He's the one who always sees the bright side of every situation, is the first helper to volunteer, and brings a relentless work ethic to every task. He loves his family, and lucky for all of us, he considers everyone who walks through Goose's doors to be part of the family. 

When Vinnie decided it was time to move on to new adventures, we felt just like a family would. It's difficult to see him go, but we're so proud of Vinnie and we know that his rare spirit will bring him success with anything he sets his mind to. 

Today is Vinnie's last day at Goose, and as he rides his bike away from this old butcher shop, we can't thank him enough.

With all our love,
your Goose Gang