Goose the Market

If you’re a salmon fan, you’ve probably recently seen the name Skuna Bay Salmon on a number of menus. We’ve seen it at The Oceanaire (30 S. Meridian St., 317-955-2277), The Local Eatery and Pub (14655 N. Gray Rd, Westfield, 317-218-3786), Kona Jack’s (9419 N. Meridian St., 317-843-1609), Harry & Izzy’s (153 S. Illinois St. 317-635-9594), and Goose the Market (2503 N. Delaware St., 317-924-4944).

When asked about the Indiana scene, Gunthorp says Indianapolis is taking the sustainable trend to new levels. “It’s going gangbusters,” he says. Chicago’s Rick Bayless is his biggest customer, but Chris Eley from Smoking Goose is a close second.

Hundreds of gourmets and gourmands alike braved the cold and crammed the parking lot of the Old National Centre Friday night for what proved to be Indy’s biggest food truck event. Featuring nearly 20 food trucks, local beers and wines, live music, and dj sets, this third monthly First Friday Food Truck Festival showcased a […]

An idea three years in the making, Smoking Goose (407 N. Dorman St.), a wholesale charcuterie from Goose the Market’s Chris Eley, is weeks away from its grand opening. The 12,000-square-foot space in the Holy Cross neighborhood will house sausage-making and curing equipment, and though the majority of the business will be in selling smokehouse and sausage offerings (packaged with the Smoking Goose label) to restaurants and stores around the country, Eley will open the doors to the public on select evenings, a la Friday nights at Sun King Brewery.