It’s apt then, that a man with such expertise is opening a restaurant devoted to all things turkey.
Gobble, Gold’s new endeavor, is the latest addition to Woodinville’s dining scene.
“It’s a moderately priced, casual, quick service place specializing in turkey,” explains Gold. “Everything’s going to be prepared fresh and from scratch each day and we’re going to offer a lot more than just your typical turkey dinners. You’ll be able to get turkey and all the trimmings, but you’ll also be able to have turkey meatloaf, turkey pot pie, turkey chili, turkey noodle soup, turkey Caesar salads, turkey clubs and more.”
Gold, a longtime Woodinville resident, conceived the idea of Gobble five years ago. A consummate foodie, he had always wanted to open his own restaurant, but the rate of restaurant failures scared him off for a while.
“I love to cook,” he says. “I started cooking when I was a kid. It was a fun way to be creative, plus you got to eat what you made. I enjoyed experimenting in the kitchen and wasn’t afraid to try new things.” He adds, “I associate food with love. And cooking is a nice way to take care of people.”
Gold goes on to comment that there’s only a small percentage of the population that views food solely as fuel.
He mentions that most folks regard food with pleasure and after they eat a good meal, they feel happy and satisfied.
In choosing to make turkey his restaurant’s specialty, the local man says, “I did a lot of research and there’s really nothing like it out there. Other restaurants feature turkey, of course, but nobody does exclusively turkey. It’s a unique concept.”
Gold notes that turkey is comfort food and that most people would eat it more if they didn’t have to cook an entire bird.
“That can be a real hassle, which is why people only do it a few times a year, usually for the holidays,” he adds. Additionally, he notes turkey’s versatility when it comes to using it in a wide range of dishes. And then there are the bird’s health benefits. “It’s widely perceived as being a healthier protein than for example steak,” he comments. “It’s much lower in fat and cholesterol.”
As for the location of his establishment, Gold explains that it came down to finding a decent space. He searched up and down the Eastside and then heard that a place had become available right in Woodinville. The 2,700-square-foot building off of 175th Street in the “downtown core” will seat approximately 50 at a variety of configurations, including long farmhouse tables and counter style, with a view of the demonstration kitchen.
Ambiance, according to Gold, can be described as “1880s farmhouse.”
“Think Grandma’s place, all fixed up, without the smell,” he says. “It’ll be bright with clean lines — very traditional.”
Gold expects the restaurant to do a fair amount of take-out business and he also plans to offer catering services.
He knows he’ll be working 12-hour days in the months to come and is prepared to put in the time and effort in order to make Gobble a success.
“I’ll be the one in the kitchen doing the cooking,” he adds. “The recipes are for the most part all of my own creations. I have about 80 turkey dishes.”
Though this is the Woodinville man’s first foray into restaurant ownership, he brings strong management and marketing experience to the endeavor.
Currently an independent marketing and research consultant for network and studio clients, Gold has worked for companies such as Scripps Network, where he was closely involved with the programming, scheduling, marketing and branding of the Food Network, as well as for CBS Television, Lorimar Television and Paramount Pictures, among others.
“The key is to listen to your audience — no matter what type of business you’re in,” says Gold. “And then make sure you have a strong team to help you. That’s what I’ve done with Gobble.”
If all goes according to plan and Gobble proves to be a solid success, Gold will then look toward the future and to possibly opening other locations or maybe adding a food truck. “That’s in the back of my mind, but right now I’m focused on just getting the place ready,” he says, adding, “hopefully by mid-October.”