Gobble

Everything turkey. On a plate.

"Daddy, why can't every day be like Thanksgiving?" When Adam Gold's daughter posed the question as they fixed a holiday dinner, he started to wonder 'why not?' For years, he formulated his plan. And now Gobble answers the question. There's no reason at all that every day can't be like Thanksgiving.

Of course, the best part of non-Thanksgiving days (and Thanksgiving) is that Gobble can do all the work. Whether you come into the bright, windowed space filled with wall art from Adam's home and a center island with utensils and sauces to eat at a long wood table, or stop/call in to take it home from the Grab 'n GObble center, you'll be full and relaxed.

The eating options feel kind of endless: your classic turkey platter or a smaller size platter. Get a leg and huge wings. Get a turkey pot pie (definitely get extra gravy-it's that good). Have a GobBowl (Adam worked at KFC when he was 15 and made bowls back then, but isn't suggesting they borrowed the idea-who waits that long on a good idea?). Or build your own bowl. Have a hot open-faced sandwich or choose one of the hand-carved sandwiches. Turkey Cranberry Almond Salad, we're just saying. Try a wrap: maybe turkey habanero cream cheese? Go lighter (ha) with an entrée salad-there's plenty of protein on these. Turkey noodle soup? Turkey chili? Bring the family and go for a dinner for four, eight or 12. Don't forego sides: mashed potatoes (more than just), macaroni and cheese, stuffing, creamed spinach, roasted Brussels sprouts, buttered corn, cole slaw, potato salad, macaroni salad, cranberry relish. For non-turkey fans, there is barbecue-brisket, pulled pork, pulled turkey with three sauces. Lots of options.

Adam offers five sugar-free drink options on the fountain alone, plus more in the cooler, along with fountain drinks, bottles, cans, juices, and beer. They make their own strawberry lemonade. Gluten free and regular versions are available for gravy, two kinds of cake, brownies, corn muffins. They buy GF Nine Grain bread and make their own white gluten free bread. Turkeys come from California, raised without hormones or antibiotics. He places them on chrome vertical roasters and puts them in a slow-roasting prime rib oven. "Sides aren't always completely consistent," explains Adam. "They don't come in a bag. We make them. Turkeys differ, so gravy differs. We do our best every day to offer really great-tasting food."

Gobble also has two catering trucks. The smaller truck has heating ovens and a refrigerated section, the larger truck has a serving window. Catering gives Adam a chance to pull out more unique recipes, like turkey osso bucco. And once a year when pickling cucumbers and dill are available, he makes New York style Jewish deli pickles. "These are going away and you can only get them in New York and LA. I don't think you can get these anywhere west of the Mississippi except in LA. No one makes them this way here-no vinegar. I grew up in LA with Jewish parents and I love these. Once in the cooler, you can keep them eight months. They should be ready in July this year."

Adam spent his career in the world of TV, most recently at Food Network. "I had to leave when they stopped actually teaching and it became a popularity and competition thing. I started a YouTube channel and have 115 videos up." (Forty on, you guessed it, turkey). Last year, he offered free classes before Thanksgiving on how to prepare, cook and carve the perfect turkey.

While their current space is a little challenging (in a strip mall with a building in front of them), business has grown since they opened in October of 2012. For now, Adam is perfecting everything Gobble. Eventually, maybe a spot in Everett near Boeing. And then, the world. It's well worth the trip to their one location now-you'll be oohing and ahhing just like it's Thanksgiving.

Gobble
13300 NE 175^th St, #3
Woodinville, WA 98072
425-486-1486
1-855-GOBBLE-1

www.gobblerestaurant.com

Connie Adams/August 2015