In 2007, Indianapolis natives and high school sweethearts
Chris & Mollie Eley opened their neighborhood butcher shop and fine food
market named after Mollie’s childhood nickname, Goose.

Based on the relationships with farmers and the recipes that
they developed behind the counter, Goose the Market grew into Smoking Goose in
2011.

Working by hand in small batches with proteins and
ingredients raised as nature intended: these are the craft commitments upon
which smoking goose forges new flavors.  These new flavor traditions have earned
Smoking Goose nods from wall street journal, New York Times, Good Food Awards, James
beard foundation, Food & Wine, Bon Appétit, and more.