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GoosetheMarket

  1. Second anniversary Lamb Ham is now available. Salt cured and air dried for nearly 12 months. Weighing in at 6.49 lbs...it won't last long.
  2. Up in smoke with Goose and JJ's Backyard in Broad Ripple.A lesson on brining,smoking,eating,drinking.10/8 6pm $35/person www.jjbackyard.com
  3. DT@fancypance Can we buy you another sandwich or a suitable replacement?We would like to make it up to you and we appreciate your feedback!
  4. @VickiBohlsen what do you mean no weanies? It is possible. We have done crazier things.
  5. @fancypance Can we buy you another sandwich or a suitable replacement? We would like to make it up to you and we appreciate your feedback!
  6. Soup is on! It's that time of year again.Respond with your favorite soup from last year and if it's picked to run again you get a free bowl.
  7. SILVIO: maple glazed pork loin, grilled fennel, taleggio MIRANDA: chicken garlic sausage, tomato jam, white cheddar TRAVOLTA: beef pastr ...
  8. @Efriedland It turns out it wasn't weezie, but rather its country cousin.
  9. FarmFood book signing with Chef Daniel Orr Thursday at the Goose. He'll be here at 11:30 for lunch,answer questions and scratch your book.
  10. Sausage and Waffles at Old Town Social in Chicago will put the hurt on but it is well worth it. The cure for any Friday Night Flu.
  11. The goose is giving you the bird. Pheasant, chukar, quail and quail eggs are now available from Eastern Indiana's White Cloud Farm.
  12. Delaware Fireball Salami is back in action.
  13. Goose morning! We now offer iced coffees, a few breakfast items that include a macadamia nut parfait and a salmon pastrami bagel sandwich.
  14. http://twitpic.com/egodh - This little piggy went to market...and you should, too. Get porchetta & fennel slaw sammies at City Market to ...
  15. The coals are fired and the pigs they are a roastin'. See you in four hours piggies.
  16. The pigs are pulled and coming up to room temp. Both deboned and stuffed with pork, sausage and more pork.They are tied and ready to roast.
  17. New sammy- Caldwell: smoked rabbit, sweet pepper relish, chanterelles. On deck: lamb bacon, lettuce, tomato
  18. New sammy: Holom- foie gras mousse, kohlrabi slaw, red currant jam. It's money.
  19. And of course you can sample his work right here at the Goose.
  20. Check out the interview with our friend,Alan Benton,in this months issue of Esquire Magazine.This man knows his hams and is an idol of mine.