The Jordan Family Blog

Mollie Eley has set up a new blog for everyone interested in tracking Gabe's progress. It's also a good place to register support and monitor any ways you can help.

Update: The family has set up a site so friends can track Gabe's progress: GabeJordan.org

Gabe Jordan -- Stable but Critical

All, lots of emails and phone calls today. Like all of you, I'm just heartbroken about Gabe Jordan, who many know from Goose, the Market. I don't have many more details but I know Chris Eley will let the entire Goose family know how things are going. I'm told Gabe is still critical but stable condition at Wishard. Mollie Eley will be coordinating meals for the family in the coming days.

Channel 6 had an update to the story tonight. Warning, the video is hard to watch as it features the audio from the 911 call.

A friend called me this afternoon and we talked about the hard year the Indianapolis culinary scene has had. Hold Gabe, Brook and their entire family in your prayers.

Three Latest and Best

Lunch at Elements: Again: So, I'm a little in love with the skirt steak sliders -- like marriage material love. Friday, enjoyed my favorite dish while inhaling the tortilla soup. Bonus? The earliest, most delicate spring peas. Owner Dennis Dunn has some interesting plans for the spring involving some visiting James Beard chefs.

A Little Yat's Love: After the sold out roller derby bout on Saturday night, we hit Yat's right at closing time. The smokey red beans and rice, the chili cheese etoufee and spicy maque choux was as perfect as finding Joe himself behind the counter. Thanks for staying open a few minutes later just for us!

More from The Goose: Chef Christopher Eley had smoked ham hocks in stock the other day -- I picked up one and wish I had a dozen more in my freezer. Threw it in with split peas, carrots, pearl onions, and a few fingerlings. Possibly the best split pea soup I've *ever* made. Fantastic, Chris!

Merry Christmas to All!

Is your Christmas duck or goose ready to pop in the oven? Making turkey again with all the traditional sides? Opting today for Chinese food and a movie? No matter what form your holiday meal takes today, enjoy it knowing you have my sincere and deepest thanks for reading, commenting, emailing me, and sharing your Indianapolis food.

And let us know how your holiday meals are going so far, will ya'? I enjoyed a lovely Christmas Eve dinner last night with close friends featuring beautiful wines -- and a Fischer Farms prime rib from the Goose that couldn't have been more perfect. (Low and slow is the way to go.) Plus green beans with glazed chestnuts, potatoes roasted in goose fat, a perfect roasted red pepper soup, and a lovely almond/pear tart to finish. Plus prezzies all around! (Someone got a new Dutch oven!) To you and all yours, Merry Christmas.

Three Latest and Best

Dare We Say Euphoria? Kudos to Euphoria Chef Brad Gates and his entire team at Euphoria who outdid themselves for last night's Chaine des Rotisseurs dinner. A creamy foie gras and fig terrine, a light crab/fennel/endive starter, beautiful Bearnaise with a parchment steamed turbot, a luscious oxtail risotto, and my favorite sweeetbreads -- and then came the cheeses and desserts. I can report the 1999 Robert Mondavi Reserve Cab is drinking well, even if it is still a mere child in the bottle. (Give that wine a few years and it will be asking for the credit card.) And all topped with a Duval-Leroy Champagne. Oh, so wonderful -- a truly festive night of food and friends.

Best Hummus Ever: I know I'm the last person in the world to learn this, but I've been making hummus at home lately and it's *so* much better than buying it pre-made. It also takes about the same amount of time as actually just driving to the market. I'm using Bittman's recipe -- frozen, cooked garbanzos (the green ones from TJ's are fun), tahini (like sesame peanut butter), good OO, lemon, garlic, and loads of cumin. Salt to taste -- and you're off and running.

Short Ribs from The Goose: Sure, in their natural state they look like the beef version of pork belly. And sure, they take 6 hours to cook, but when they're done -- watch out. Chris has short ribs in the case now but get there on Saturday. They're gone in a flash.

Home Grown Indiana at Goose, The Market

And, yet another event I meant to mention to you all. Christine Barbour and Scott Hutcheson, authors of Home Grown Indiana: A Food Lover's Guide to Good Eating in the Hoosier State (Quarry Books), will be signing books at Goose, The Market this coming Saturday (Oct 4) from 10:00 a.m. until 2:00 p.m. Stop in, say "hello" and get them to sign your copy!

Tasting Best Of...for Dine

I expect to spend this evening in a food coma. We're judging "Best of..." today for Indianapolis Dine, our quarterly snarf fest of some of Indinapolis' best dishes. This time around? 54 entries of pizza. We taste blind with no knowledge of who's who until after we're all finished. I have faith in Indy's many tremendous pizza makers and best of luck to all!

Fresh Rabbit at The Goose

Chris has fresh rabbits in the case at Goose the Market. (He has rabbit almost all the time, but usually only fresh with some notice.) If you ask nicely, he'll probably debone it for you -- a task to which I have neither the technical skill nor fortitude to complete. He parted mine out, too, so I can freeze what I'm not cooking tomorrow. There's a rabbit terrine (with pork, duck fat, and chicken liver) on my agenda this weekend and rabbit loin or rabbit/duck confit on the agenda for next. I still need to go back for some of the Viking lamb-b-que.

Producers Week at Goose, The Market

It's Producers Week at Goose, the Market where Chris and Mollie have scheduled several local growers and food producers to come in and talk to customers about their product. I'm so sorry I misssed Erin from Country Mouse City Mouse who was there on Saturday! Look for Mark Miles from Momma's Old Fashioned Applesauce this Thursday, 4-7 p.m.

And speaking of local foods, don't forget we're only one week away from Going Local week. The challenge? To eat something local with every meal -- or at least as many meals as you can. With the bounty of summer harvest upon us, it shouldn't be hard. More ideas and more information at the Going Local blog.

A Summer Supper: Chef Eley and The Goose

It couldn't have been more perfect. Sunday afternoon, more than 40 people trekked out to Good Life Farms, a vegetable and flower grower near Eminence, Indiana, about 30 miles southwest of Indianapolis. It was a showing of some of the best Indiana has to offer in the summer. Chef Christopher Eley of Goose, the Market and his team put together a country feast with a who's who of central Indiana producers. And feast we did. From the fresh Viking lamb to the array of vegetables, Eley showed everyone that he's truly one of the best chefs in the city -- even if he's not serving customers in a restaurant each night. Not that the Batali isn't great, but it's a superb understatement of Eley's true talents.

As we toured the farm, I couldn't help but keep a watchful eye on the chef and his team as many components of dinner graced the grills. One would think that cooking from a tent with charcoal for such a large group would limit a chef's ability to execute, but Eley and his staff handled it all with cool aplomb. Serving the long outdoor table family style was the perfect way to go. And, honestly, with the quality of the food, I'd have lapped it out of a bowl on the ground.

No dinner with Eley would be complete without his signature cured meats. Our first course was -- no surprise -- a regional ham tasting featuring Iowa's acorn-fed La Quercia culatello (an American prosciutto), the Newsom weather-cured country ham from Kentucky, Benton's country ham from Tennessee, and Chris' own Lomo. All were delicious with the salt and sweetness in the direct sunny heat paired with small tastes of cantaloupe, watermelon, plum, and tomatoes. With New Day Meadery's dry hard cider, ahh, so refreshing.

Next came a shared-course of flavorful roasted eggplant puree with grilled squash blossoms, garlic, lemon, and white anchovies, a salad of field greens with smoked pork tongue, blueberries, and marcona almonds, plus a meaty rabbit terrine topped with a blackberry mostarda/sauce with watermelon rind pickles for that great zing. Too many of us become used to bland, slimy eggplant, but this was sublime -- so flavorful and even a a bit salty, perfect for the heat. The salad greens were courtesy of our host, Darin, who even in late summer is growing his popular six-variety lettuce blend. This course also paired with New Day's dry plum new mead -- a unique take on dry fruit wines with sweetness added using Indiana honey.

Headlining were a fresh Viking lamb that had been cooking in a smoker box all afternoon along with a duck, squash, and apple sausage grilled on top. And while the meats were fantastic, the vegetables were the real star of the show. A simple sliced zucchini with salt, pepper, olive oil, basil, and toasted pine nuts, crispy new potatoes with herbs, cauliflower with leeks and cuitalacocohe, grilled whole carrots "blistered" with tarragon, a rich polenta with Swiss Connection's Parm-like Pazia and oyster mushrooms, and a creamy, cold sweet corn panna cotta with a carmel, buttery top, all served with New Day's dry blueberry mead -- a tiny, sweet, dark flavor to compliment the bright freshness.

As if we needed more, we ended with Indiana sugar cream pie, a sweet cream filling with a nutty, Bourbon crust and macerated peaches on top, all served with a cold Triple de Ripple Belgian ale from Brugge Brewery and introduced by brewer Ted Miller. (And poured in Indiana Brewers Guild glasses to take home.)

Eley isn't an amateur at this. In his past restaurant lives, I'd wager that he's had to pull off more complex dinners for more people or even more exacting diners. But given the venue, the heat, the number of people, and that the Goose has been his primary focus for the past couple of years, one would have forgiven a mis-step or two. Wonderfully, there was nothing to forgive, and Eley proved what many of us suspected, that he's one of Indianapolis' top culinary talents. Quite simply, Chef Eley has ensured we will all remember his debut dinner. Better yet, he's left us hoping for more to come.

These Farm-to-Table dinners are benefits for Slow Food Indy and the chefs and delegates attending the Terra Madre conference. Many of our state's top independent producers donated time and product including Good Life Farms, Stouts Melody Acres, Homestead Growers, New Day Meadery, Brugge Brewery, Viking Lamb, Gunthrop Farms, Swiss Connection, Fischer Farms, and Crossroad Vintners.

Pictures at Flickr.

The Goose Farm to Table Dinner

Indianapolis area Farm-to-Table dinners are in full swing presented by many of the chefs heading to Terra Madre as part of our Slow Food delegation. Chef Thom England reports a huge success with his own dinner last week at Chateau Thomas. Tonight, Chef Christopher Eley (Goose, The Market) presents his sold-out dinner at the Good Life Farms. (We'll try to take some great pics.)

Want to support the chefs as they travel to this bi-annual international conference to learn and share the best techniques in utlizing local and seasonal foods? More dinners are on their way. (More info on Terra Madre and our locally participating chefs at Slow Food Indy.) Next up?

August 19: Farm-to-Table dinner, Chef Regina Mehallick, R Bistro; 6:30 p.m., $50

September 14: Regina Mahallick (R Bistro), Greg Hardesty, Chris Eley (Goose, The Market), Aaron Butts (Joseph Decuis), Thom England (Ivy Tech) will prepare one course each for dinner at the Apple Family Farm in McCordsville, Indiana. Farm tour 4:00 p.m., dinner at 5:00 p.m. $65, Tickets available online.

Early October: Farm-to-Table dinner, Chef Aaron Butts, Joseph Decuis in Fort Wayne, Indiana. Check their website for details.

Three Latest and Best

Junipero Rules! Our viral campaign is already working! As I arrived at Meridian for a cocktail, I found Simon and Nolan lingering after their delivery of Junipero. Chef Dan Dunville placed his order first thing yesterday -- and several folks asked for it, too. Good job, gin drinkers! Add Meridian to the list of bars offering this sweet nectar.

Bacon and...Bacon! Nothing says summer like sweet tomatoes and the big, honking BLT at The Distillery. Perfect on the upstairs deck at lunchtime. (Did I mention *bacon*?!)

Mt. Tam Triple Cream: It's no secret I'm a big fan of the cheeses from California's Cowgirl Creamery, but this one, this is special. Thick, salty, gooey -- it's everything you want a cheese to be. Drink it with a bottle of fine, dry champagne. (And find these hockey-puck sized cheeses at The Goose.)

Three Latest and Best

Smoked Bison Brisket at Goose, The Market: Mollie said to just heat it up and use it on sandwiches, but it never got that far. I ate it all, standing at the kitchen counter -- right out of the paper package. So tender, moist, and slightly spicy. (Meat from Indiana's own Cook's Bison Ranch.)

Sake Saturday at L'explorateur: Mix one part sake, two parts good food, and three parts regular bar crowd and you have a recipe for Sake Saturday. I missed BK -- again -- but met the Clevelanders, welcome additions to Indy's food scene! Welcome and kanpai!

Heuvos at Meridian: If you're still waiting in long brunch lines, get thee over to what is still one of the best kept secrets in town -- brunch at Meridian. A gorgeous deck. Fresh squeezed mimosas and my favorite eggs, tortillas, and salsa verde. (Plus crispy potatoes I stole off my brunch companion's plate.)

Bon Appetit Loves Goose, The Market

If you're already deep into your August issue of Bon appetit, you'll find a mention of our local favorite, Goose, on page 20. What are they already famous for? They're listed as #1 among sandwhich shops in the nation for the Batali (with coppa, sopperessata, capocollo, provolone, and tomato preserves.) They lead the pack among deli's from Portland to North Carolina. Congratulations, Chris and Mollie! (And a tip o' the hat to frequent reader and fellow food and wine geek Cheryl Holland for the pointer.)

Terra Madre Bound: Farm to Table Dinners

To help the Slow Food Indy delegates to Terra Madre with the expenses of traveling to Torino, Slow Food Indy is pleased to partner with area chefs and restaurants in a series of Farm to Table dinners. More details will be coming (or you can check updates at Slow Food Indy's blog). But in the meantime, mark your calendars!

July 14: Chef Neal Brown presents a Farm to Table dinner at L'Explorateur (note the corrected date)

July 31: Chef Thom England and Ivy Tech culinary students present a Farm to Table dinner at Chateau Thomas Winery. To make reservations, call 317-837-WINE (9463).

August 3: Chef Chris Eley of Goose the Market presents at Farm to Table dinner at Good Life Farms.

Feed Me/Drink Me Flickr Group

Hey, kids, a user in the Feed Me/Drink Me photo group at Fickr has issued a challenge, one that's especially perfect for grilling and salad season! What are you going with all those fantastic meats and vegetables from Goose, The Market? So far, we have some pretty sexy pork chops. Join the discussion and add your own pictures!

Monday Morning Ketchup! Gunthorp in Pictures

Many of you have seen this already, but don't miss this month's Chicago magazine and an ode to Indiana's own Gunthrop Farms. Gunthorp is a flagship product at The Goose and it's starting to show up on a few restaurant menus in town. Mmmm. Pork chops. (Plus, great photography! Pigs never looked so good.) [via the Goose blog]

SI Martinis, Salads at The Goose, and Happy Hour at Oceanaire

New bar menu at The Oceanaire: While you can still get half-price price oysters and shrimp cocktail, look for a few other specials on the new bar menu at Oceanaire including a tuna tartare o' the day, house cured salmon, fish and chips, and mussels with pork belly and leek. 3-6 p.m. every day.

SI (Scholar's Inn): Look for a summer menu and a new martini list (which looks a lot more like the old, familiar pre-"SI" martini list.) Half-price martinis every night. Wine geeks, half price bottle night is back on Mondays. They'll open for lunch starting June 16.

Salads at The Goose: Chris Eley sends out an RIP for soup and welcomes in salads for summer. Fresh and local with all kinds of tasty bits sounds like a fine way to celebrate when the sun comes out again.

Terrines, Pork Fat, and Duck, oh my!

Holy crap, look at what Chris has new at the Goose -- a pork and scallop terrine with unagi and pink peppercorns and a potted foie gras mixed with Triple Sec and Grand Marnier topped with a port wine gelee, candied orange zest and juniper berries. Get in line behind me! [The Goose Blog]

Venezulan Spice Gelatto

Whenever I'm a little bored with food, I head to the Goose and just browse. But this week, after months of gazing forlornly into the gelatto case, about to give up hope, my favorite gelatto is back! Venezuelan chocolate spice from Palazzolo's -- ahh, sweet chocolate with all the dark winter spices like cloves and Asian five spice. Oh, your delicious texture and the delicate crunch of cocoa nibs is the answer to my late winter prayer. Oh, you don't really want to try this. No, you really don't. You want to save it all for meeeeee!

Oh, and while you're in? Try the mojama. Very very good.