With a second 18-hole course set to open Aug. 1, and a par-3 track and putting course already in the mix, Gamble Sands offers all the golf you can eat — plus lots to fill you up after your round, too.
The resort, in the North Cascades region of Washington, is owned by the Gebbers, a farming family who have grown apples and cherries in the region for generations. That fruit appears on the menu at Danny Boy Bar and Grill, the dinner-only restaurant at Gamble Sands, as does beef from the cattle the Gebbers raise.
Short ribs and smash burgers are rightly popular. Ditto the ribeye. But the signature dish is a playful riff on meat and potatoes called the Tower of Tots.
It’s elevated cooking. Literally.
The concept was dreamed up by Gamble Sands general manager Blake Froling, who drew inspiration from Instagram-able concoctions to create what is something of a hybrid cross between dirty fries and Guy Fieri’s trashcan nachos. True to its name, the tower is composed of a piled-high portion of tater tots, cheddar cheese and shaved beef, cooked in an empty tomato can, and topped with sour cream and scallions.
When it’s brought to the table, the can is removed for the big reveal: a teetering skyscraper of fatty, starchy, salty goodness that topples when you tap it with a fork.
Collapsed on the plate, the tower is everything a post-golf appetizer should be — shareable, beer-friendly, belly-filling, with calories aplenty for your foursome. It’s perfect for refueling after 36.
And great fodder for your social-media feed.
