Get Yer Dogs and Gobs!!!
Newsflash from SFoodie!!! Dog and gobs are coming:
Farr made an appearance grilling his dogs outside of Elixir this past Sunday. I gotta say, I got a real kick of out a guy who worked as a chef in a Michelin-starred kitchen cooking dogs on a grill made out of a beer keg. Too cool for words!
I also got a kick out his hot dog. Meaty, not too fatty, nice tooth resistance, a little spicy. That's one mighty fine wiener. Mackie concurred. While Farr has a concoction that he calls "Dogzilla" that is topped with kimchi, chicharrones and secret sauce, I opted for my usual preference of catsup, onions and Tabasco (Ryan, next time around, please grate a little Cheddar for me) while Mackie chose the traditional mustard. I did, however, beg for a few chicharrones on the side because they are the bomb!
Dogzilla!!!
I washed the dog down with a Virgin Mary from Elixir. Now I like vodka and I like tomato juice. I just don't like them together. Hence, the Virgin. Darn good Virgin. I'm sure the Bloodys are excellent, too. Elixir has a mix your own Bloody buffet, at least on weekends, although the bartender does such a good job I always have him make mine.
Farr told me that, in addition to his stall at the Thursday Ferry Building farmers' market, his 4505 Meats hot dogs would be available at Elixir. Like Elixir's Bloody Marys weren't already enough of an attraction!
While Farr was grilling my dog, I reminded him that I'd tweeted him begging him, imploring him to make scrapple. This led to a conversation about my being from Pennsylvania which, in turn, led Farr to introduce me to Steven Gdula aka, Gobba Gobba Hey, who was standing nearby. Farr and Gdula kept saying something about gobs that totally mystified me until Gdula showed me what they were talkin' about. I took one look and said, "Oh, those things my mother used to buy at bake sales. I never new they had a name." Mackie took one look and said, "Oh, Moon Pies!" Subsequently, I've also heard them referred to as Whoopie Pies although Gdula tells me that the Whoopie Pie uses a marshmallow filling while gobs use more of cream-like filling.
Gobs, Moon Pies, whatever you call them, Gdula brought to life a memory from my youth that I'd long forgotten. To satisfy California tastes, he's had to gussy them up with flavors such as peaches and cream, carrot cake and black cherry. I tried the black cherry and thought it good but not the taste I remembered from when I was a kid. Plus, I'm not a fan of fruit and chocolate together unless we're talking chocolate covered strawberries. OTOH, Mackie loved the black cherry gob.
Gobs!!!
Later, I also sampled what Gdula called an old school gob — simple vanilla cream sandwiched between chocolate half-moons. YAHTZEE!!! That's what I wanted!!!
Gdula assured me that his gobs are much healthier than those I ate as a kid, mainly because he removed the Crisco from the recipe. Also, he uses organic ingredients whenever possible.
If you want to grab some gobs, head to the 4505 Meats stall at the Thursday farmers' market at the Ferry Building in San Francisco (N.B., Thursday market starts July 2; 4505 Meats stand opens July 9) or e-mail gobbagobbahey [at] gmail [dot] com.
Dogs and gobs for lunch — may not be good for you but boy, oh, boy, they sure are good!!!
Note to the food ethics police: I paid for the dogs and was comped on the gobs. Don't like me saying good things about something I got for free? Pound sand. They were darn good.
Photo credits: Dogzilla by Ryan Farr, Gobs by Steven Gdula, used by permission.
Ryan Farr told SFoodie that the opening menu when his stall [at the Ferry Building Thursday farmers' market] launches on July 9 will include his "golden dog." ... [D]essert [will include] gobbles (mini cake sandwiches inspired by a traditional Pennsylvania staple) from S.F. street-food purveyor Gobba Gobba Hey.I've sampled both the dogs and the gobs. Both get a big thumbs up from me. Ditto Mackie.
Farr made an appearance grilling his dogs outside of Elixir this past Sunday. I gotta say, I got a real kick of out a guy who worked as a chef in a Michelin-starred kitchen cooking dogs on a grill made out of a beer keg. Too cool for words!
I also got a kick out his hot dog. Meaty, not too fatty, nice tooth resistance, a little spicy. That's one mighty fine wiener. Mackie concurred. While Farr has a concoction that he calls "Dogzilla" that is topped with kimchi, chicharrones and secret sauce, I opted for my usual preference of catsup, onions and Tabasco (Ryan, next time around, please grate a little Cheddar for me) while Mackie chose the traditional mustard. I did, however, beg for a few chicharrones on the side because they are the bomb!
Dogzilla!!!
I washed the dog down with a Virgin Mary from Elixir. Now I like vodka and I like tomato juice. I just don't like them together. Hence, the Virgin. Darn good Virgin. I'm sure the Bloodys are excellent, too. Elixir has a mix your own Bloody buffet, at least on weekends, although the bartender does such a good job I always have him make mine.
Farr told me that, in addition to his stall at the Thursday Ferry Building farmers' market, his 4505 Meats hot dogs would be available at Elixir. Like Elixir's Bloody Marys weren't already enough of an attraction!
While Farr was grilling my dog, I reminded him that I'd tweeted him begging him, imploring him to make scrapple. This led to a conversation about my being from Pennsylvania which, in turn, led Farr to introduce me to Steven Gdula aka, Gobba Gobba Hey, who was standing nearby. Farr and Gdula kept saying something about gobs that totally mystified me until Gdula showed me what they were talkin' about. I took one look and said, "Oh, those things my mother used to buy at bake sales. I never new they had a name." Mackie took one look and said, "Oh, Moon Pies!" Subsequently, I've also heard them referred to as Whoopie Pies although Gdula tells me that the Whoopie Pie uses a marshmallow filling while gobs use more of cream-like filling.
Gobs, Moon Pies, whatever you call them, Gdula brought to life a memory from my youth that I'd long forgotten. To satisfy California tastes, he's had to gussy them up with flavors such as peaches and cream, carrot cake and black cherry. I tried the black cherry and thought it good but not the taste I remembered from when I was a kid. Plus, I'm not a fan of fruit and chocolate together unless we're talking chocolate covered strawberries. OTOH, Mackie loved the black cherry gob.
Gobs!!!
Later, I also sampled what Gdula called an old school gob — simple vanilla cream sandwiched between chocolate half-moons. YAHTZEE!!! That's what I wanted!!!
Gdula assured me that his gobs are much healthier than those I ate as a kid, mainly because he removed the Crisco from the recipe. Also, he uses organic ingredients whenever possible.
If you want to grab some gobs, head to the 4505 Meats stall at the Thursday farmers' market at the Ferry Building in San Francisco (N.B., Thursday market starts July 2; 4505 Meats stand opens July 9) or e-mail gobbagobbahey [at] gmail [dot] com.
Dogs and gobs for lunch — may not be good for you but boy, oh, boy, they sure are good!!!
Note to the food ethics police: I paid for the dogs and was comped on the gobs. Don't like me saying good things about something I got for free? Pound sand. They were darn good.
Photo credits: Dogzilla by Ryan Farr, Gobs by Steven Gdula, used by permission.
I will be having Gobs at Jeanette's Mom and Dad's July 16th with Lesa and Grace and the entire 'Gang.'
Remember us? lol.
Incidentally, I knew exactly what you were talking about when I saw the article title. I am so looking forward to tasting my youth again when I sink into a authentic Gob from home. You should join us.
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