While teaching the workshop yesterday I mentioned that we had never tasted St. Louis gooey butter cake before and was hoping to find it on this trip. Kimberly heard the want in my voice. She quickly made some phone calls. This morning our new friend Chuck, her husband, made a special trip to a Russell's. He swung by the Food Media Forum and delivered the still warm cake. Eating our first gooey butter cake put me into sugar overload. It was everything I expected it to be and more. Smooth and creamy, it was a blanket of sugary goodness on a soft, shortbread-like crust. After a little time to digest I was filled with ideas. The tang of the filling and its luxurious mouthfeel would make for an incredible ice cream, perhaps pureed into a custard base as the sweetener. And since we were on the ice cream path, why not make it a soft serve flavor? And since we are in St. Louis after all, why not take a page out of the Ted Drewes playbook and turn this local specialty into a concrete? Start with a coffee custard and mix in chunks of gooey butter cake. The ideas just keep on rolling.
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