By Alaina Loughridge - Photos by Wen Mcnally
BUBBA GUMBO’S
Let me just start out by saying Chef Gordon at Bubba Gumbo’s is The
Chef! When we set up this shindig, I was thinking a couple apps, a couple
entrees, a couple desserts and a thousand cocktails. Well, Chef Gordon was
having none of that ‘couple of’ items and dished out so much food we are
still full and that was a week ago! Let me start from the beginning.
It was a beautiful day at the beach and Wen, our intrepid photographer,
and I found ourselves
bellied up to the bar
at Bubba Gumbo’s. My
lovely assistant, Jimmy
Prosser, was our server
that day, so that turned
out to be super helpful as
he knew all the specials
and could repeat them
over and over for my
slow handwriting ass
(insert cocktails were consumed here). We were in for a treat and little did
we know…
Chef Gordon started us out with the Smoked Fish Dip. That day it was
Spanish Mackerel and Blue Fish with flat bread toasted points (so much better
14 TYBEE BEACHCOMBER | JUNE 2018
than tortilla chips!!). The
Dip was spot on full of
fish, cream cheese and
assorted spices. It took
everything we had to put
the point down. When
the appetizers are fab
and you know more is
coming, it’s a tough job,
man!
The Bubba’s Crab
Cake was up next and
y’all know I’m not a fan unless I get some crab with my bread. Yup Yup!! It
definitely has a delayed kicked to it! Meaty and not a lot of filler, it is served
with a southwest style rémoulade sauce that will have you double dipping
when everyone is looking.
While all of this was going on, Wen and I were sampling Bubba’s Tiki
Punch. Served in a custom mug, this house
infused pineapple rum, banana liqueur (along
with other yummy ness) delight was hitting all
the right spots! Wen knows I tend to hog the
cocktails and got right in there with her straw.
Took a minute for me to get at it as she was
reluctant to let it go, but yeah. It’s that good.
Moving right along to the next dish: The
Mussels were up next and served in a beurre
blanc (white wine) cream sauce with assorted
spices that was so good you thank God it’s
served in a bowl for slurping later. It is also served with a huge piece of flat
bread to sop up that sauce that you can’t get into every bite of mussel! That
sauce was other worldly!
A moment of silence was
held … until the Pineapple
Mojito arrived…
I love me some mojito and
clearly Wen does too, as she
made a dive for it - but I was
prepared and fended her off
with my empty mussel shell!
Definitely minty (as it should
be), but not so sweet that you are dying for water to get it down. Super light
and happy, I drank half of it before Wen could get at it. HA! So then a gigantic
fish appeared on a gigantic plate…
The catch for that day was the Vermillion Snapper! The entire fish. If
you are squeamish, don’t do this, as the head is attached and the eyeball is
looking at you. However, if you can get by the eyeball part (put a napkin over
it), the body is delish! It is a very light, sweet and moist bone-in fishy. Served
with steamed broccoli, it
really is a terrific dish and
again, it depends on the
catch of the day, but never
turn down this One in a
Vermillion!
The food kept coming
and the next dish was the
Atlantic Sharp-Nosed
Shark Taco. Now, they
marinate this bad boy for
48 hours before serving it
to you and y’all know anything marinated is gonna be good. Simmered in
a rum reduction sauce and served under a smattering of Caribbean jerk
pineapple pico, this shark is a heavy meat with a good texture. The pico adds
the propellant!
The Low Country Boil was our last
entrée. I was pleasantly delighted to
hear that the corn is shucked in-house
(who even does that anymore?). You
can clearly tell when you bite into
that cob. Shucked with love. Bubba’s
LCB also includes mussels, which is
a rarity. The potatoes are the new red
ones and are flavored, as well as the
sausage, which is a bit on the spicy
side, but you will scarf it down. The
shrimp is sweet and perfectly timed
when dropped into that boiling water.
Wen and I paused for a moment ... until the Bubba’s Bloody hit the table!
WOW!!! Now I understand why people have them for breakfast – kind of
like a coffee kick-start, but so much better! WooWee!! Made with Savannah
Bloody Mary Mix, which was created by one of our own locals, it makes Zing
Zang look like canned tomato sauce. Bubba’s infuses their special cocktail
with Deep Eddy’s Vodka, onions and peppers for OVER A WEEK!!! The glass