“The Goose” is turning 20 on St. Patrick’s Day.
The Wild Goose Café and Bar opened March 17, 1999, and has served as an all-day and late-night hang out for Ashlanders ever since.
Located near exit 14 off Interstate 5, The Goose serves breakfast, lunch and dinner, specializing in a full cocktail bar, live music and karaoke.
Owners Dal and Renee Carver said they’re celebrating St. Patrick’s Day as usual with corned beef and cabbage, shepherd’s pie and house-baked soda bread. An open mike and jam from 2 to 11 p.m. will feature many artists who have played there “since the beginning,” including Jim Quinby, Jeff Addicott, George Clark, Dave Hampton and Sage Meadows.
“We opened for business on St. Patrick’s Day, which is appropriate because we’re an Irish-owned establishment,” Dal Carver said, referencing his wife.
He said they’ve retained most of their 38 staff members for years, and that the passage of time is an amazing thing.
“We have employees whose kids grew up since we hired them,” Dal Carver said. “Renee and I don’t have kids, but there are a lot of them around because of ‘The Goose.’ People who met as our employees or guests or musicians married and had kids. We call them ‘Goose babies.’”
The bar features live music nightly with different acts Monday through Thursday, karaoke Friday and Saturday and an open mic every Sunday.
Dal Carver said he is a part-time musician who plays in various venues throughout the valley and occasionally plays at the Goose.
Ashland native Renee Carver began working in local restaurants at a young age.
“Renee’s background is in fine food — she studied at Horst Mager Culinary Institute (now the Oregon Culinary Institute), and when I met her, she was sous chef at Omar’s, at a very tender age,” Dal said. “So even though we look like a diner, we’ve always emphasized adventurous food.”
He said oysters are a specialty of the house, featured all day long.
He said The Wild Goose will feature some crowd favorites the week after St. Patrick’s, including stuffed eggplant, ahi tuna salad and pecan-crusted chicken.
Contact Tidings reporter Caitlin Fowlkes at email@example.com or 541-776-4496. Follow her on Twitter @cfowlkes6.