Friendly Reminder: Guber Ball Day is Tomorrow!

Hello everyone!

I am writing to remind you that the observance of Guber Ball day is tomorrow – Saturday, December 22, 2012.

The Distlefink Inn/Dirty Ol’ Tavern opens in the morning… with festivities beginning at 10:30am.

Need a map to get there? Here ya go.

If you are curious about this holiday, read the link that describes last year’s Guber Ball Day party.

Bring your condiments and wear your Santa hat and dancing shoes… See you tomorrow!


Guber Ball Day

Guber Ball day is long-standing tradition at the Dirty Ol’ Tavern (The Distelfink Inn) in Lancaster, Pa.

It comes but once a year, around Christmas time, and there is not really any information about it anywhere. Go ahead, try to Google it, you won’t find much. The Dirty Ol’ Tavern doesn’t even have an official website (or at least I couldn’t find one). You’ll just have to go down South Prince Street to the fringes of Lancaster city next holiday season and see for yourself. I don’t really know how the tradition began but it has been celebrated for 65 years and counting!

I have been attending the Guber Ball Christmas Party for 3 years now. My first one was quite epic. There was a wicked snowstorm one day in mid-December that kept most people cooped up in their homes. Luckily we live right in town and we like to walk everywhere. So we bundled up, put our snow boots on, and marched from one end of the city to the other. We arrived at the Dirty Ol’ Tavern kind of late in the evening, long after the usual Guber Ball serving time…

But this day we were lucky! There were plenty of Guber balls to pass around! The snow storm kept many of the party-goers home and the Distelfink Inn had an enormous amount left to fry up for us. And so began the Guber Ball Day tradition for my group of friends.

This year my very good friend Matt (that’s him in the picture!) and I decided to make some special sauces for the Guber Ball Day Christmas party. This year the party was held on December 17th. I’ll be sure to put up a reminder post next year to let you all know when the special day is because I know you all want to attend next holiday season.

Here are our special sauce creations:

From right to left…

Top row: homemade pickle and onion creamy relish, horseradish mustard mix, and hot sesame soy dipping sauce.

Bottom row: Garlic and winter herb aoli, regular sesame soy dipping sauce, and curried sweet chili ketchup.

I think that everyone pretty much voted the regular and hot sesame soy dipping sauces went the best with the Guber balls. The sesame soy dipping sauce is a mixture of soy sauce, sesame oil, sesame seeds, scallions, garlic, and ginger. The hot version includes a squirt of sriracha sauce. I originally made this sauce for cabbage and shrimp pot stickers but it’s really good for a variety of dippable foods.

So… What exactly is a Guber Ball? I can tell you are wondering…

We don’t actually know what a Guber ball is made of, but we do know that the recipe is a heavily guarded secret among the Dirty”Ol Tavern family. We have also been debating on spelling – Goober ball or Guber ball? I think it is spelled Guber due to the German heritage of many Lancaster folk. If anyone thinks otherwise, let me know.

Here’s what the outside looks like:

I think Dan said it best when he described them as a “meat hush puppy.” They look a lot like round hush puppies. I can only speculate that they are made with some kind of ground meat and maybe some vegetables and spices… possibly pork and celery? I have no guesses on the spices. They are rolled in breadcrumbs and fried, making a crispy outer shell and a mushy center.

Here’s what the inside of a Guber ball looks like:

I’ll probably get the evil eye for posting that picture… like I said, the Guber ball recipe is a heavily guarded secret. If you try to take one out with you, you’ll get in big trouble. Guber balls are to be enjoyed only at the Dirty Ol’ Tavern and only on Guber Ball Day.

Guber balls come out of the kitchen in baskets. You don’t order them and you don’t even pay for them. Guber balls are just there to pass around and enjoy. I actually can’t say that I love them but they only come but once a year so you have to eat at least one. Who wouldn’t want to participate in the tradition and novelty of it all? You never know… they might bring you luck in the new year!

Green Meanie dressing

I figured out how to make creamy salad dressing at home thanks to an article in “Everyday Food” (my favorite magazine for recipe ideas) last month.

I used their base recipe as a guide and I made up my own dressing. I love it so much and you can use it for way more than just salad.

Green Meanie Dressing:

1/2 cup creme fraiche or sour cream

1/2 cup mayonnaise

1 whole avocado

1 clove of garlic, grated

1 lime zested and juiced

1 cup buttermilk

1/3 cup packed basil leaves

1/3 cup packed chives

1/3 cup packed cilantro

salt and pepper

put all of you ingredients into the food processor and blend until smooth. You can keep it refrigerated for up to two weeks. If you want a thinker dressing, omit 1/2 cup of the buttermilk.

One thing that I have found is that the avocado sometimes oxidizes and will turn the top layer of dressing brown. The lime juice will help prevent this. It did not happen when I only used one avocado, but if you add any more than that to the dressing you might get that brownish top layer. I made it one time using purple basil instead of green basil. The purple actually turned it kind of a brownish hue instead of the pretty green that usually turns out to be… but it still tasted delicious.

It’s not just for lettuce! Try it: on potato salad, as a sandwich spread, as a topping for salmon, an extra condiment on your burger, or as a veggie dip!

Here is some summer chicken salad made with green meanie dressing…