Subject: Jake Godby

• Humphry Slocombe Challenges Ice Cream Conventions

  Notes and Photos by Tamara PalmerThis week marks the anticipated opening of Humphry Slocombe, an ice cream parlor featuring inventive flavors from owner/chef Jake Godby, who has worked as a pastry chef for more than 15 years for fine restaurants like Fifth Floor, Boulevard and Coi. The name comes from Mr Humphries and Mrs. Slocombe, two colorful characters from the classic Britcom Are You Being Served? and is a perfect odd moniker to go with these leftfield flavors.Inaugural ice cream offerings

  December 31, 2008

• Friday Sundae: Humphry Slocombe's Tin Roof

  Sundaes are finally being rolled out at Humphry Slocombe (2790A Harrison). The Tin Roof (which will soon be joined by the Hot Mess and the Gabba Gabba Hey, all $6) has three scoops of Tahitian vanilla ice cream (the recommended flavor, although you may select any flavor), hot fudge, marshmallow fluff and Humphry Slocombe chef/owner Jake Godby's ungodly wonderful "frosted peanuts." How exactly a peanut is frosted is not ours to ponder, just to enjoy.

  February 6, 2009

• Twitter-Size Recipes: Frosted Peanuts from Humphry Slocombe's Jake Godby

  Camera-shy Godby wears his art on his sleeveAt Jake Godby's ice cream emporium Humphry Slocombe (2790 Harrison at 24th St.), vanilla is a bad word. Godby offers it with apparent reluctance, subbing an asterisk for the a like it's a cuss word or a Barry Bonds stat. The ice cream maker prefers to challenge customers' palates with everything from prosciutto and strawberry-candied jalapeño to bacon peanut brittle and foie gras ice cream sammies.In response to our challenge to whip up a recipe in t

  May 27, 2009

• Lard Cookies Move Out of the Panaderia and into Humphry Slocombe

  revrev/FlickrCover your ears, pork haters. Lard's an essential ingredient at Mexican panaderias like La Victoria on 24th St. in the Mission -- it makes for incredibly short, crumbly pastries. As of today, it's come full circle, without ever leaving the neighborhood. Post-mod ice cream shop Humphry Slocombe announced via tweet that it'd baked off a big old batch of shortbread cookies enriched with lard from the salumeria Boccalone. Humphry owner Jake Godby told SFoodie the cookies contain a bit o

  June 9, 2009

• Sweet Beat: Boccalone Lard Shortbread from Humphry Slocombe

  Humphry Slocombe Boccalone Lard Shortbread Cookies ($3.50 for four). Available at Boccalone (One Ferry Building at The Embarcadero) and Humphry Slocombe Ice Cream (2790 Harrison at 24th St.) Humphry owner Jake Godby uses lard from Boccalone Salumeria for these. You won't find a crumblier cookie outside the self-serve case at the panaderia -- break one and it shatters into a wrack of breadcrumb-sized pieces. The flavor is delicate, teetering on the edge of not-quite-sweet-enough, with the softes

  June 30, 2009

• Sweet Beat: A Closer Look at Humphry Slocombe's Jesus Juice

  Earlier this week, we shouted out some local eateries tributing Michael Jackson on their menus. Since then, we've had a closer look at the Jesus Juice ($7.50 a pint) from Humphry Slocombe (2790 Harrison at 24th St.).What began as an afternoon toast to the King of Pop on Thursday afternoon between HS chef/owner Jake Godby and operations manager Sean Vahey became a beautiful sorbet by Friday, as Godby mixed and froze a concoction of Kermit Lynch Cotes du Rhone and Coke Classic. SFoodie was skeptic

  July 3, 2009

• Weekly Ink: What Flavor Is Your Tattoo? And Can We Get Extra Sprinkles?

  Yum!​San Franciscans like to express themselves: Burning Man, anyone? It's no more unusual to spy a tattoo on a stroller-pushing mom than on a garbage can-perched ex-con. Does San Francisco have more tattoos than people? Quite possibly.Every week we'll accost a (mostly) willing victim and grill them about their choices. (Why the unicorn? What does it mean to you?) You could be next! (You really could -- volunteer yourself or your friends here).Name: Jake Godby, proprietor of Humphrey Slocombe

  August 7, 2009

• Humphry Slocombe Now Open Mondays; Score Freebies Today

  T. PalmerJust try not to lick Godby's arm, though.​Mondays just got a lot better. As of today, haute ice cream parlor Humphry Slocombe (2790 Harrison at 24th St.) is now open seven days a week. Seductively whisper, "I want to lick it" to owner Jake Godby or manager Sean Vahey (we suggest the former, who's more likely to blush) behind the counter today before 9 p.m. closing time and you'll be rewarded with free hot fudge or (warm) butterscotch topping.

  October 12, 2009

• Meme Overkill? Five Randomly Bacon-Infused Local Foodstuffs

  Bacon bra via Dlisted.com​What hath the Internet wrought? It seems we in the generally tech-savvy S.F. food community are faced with a dilemma. Outgrowths of the bacon meme like Who's Your Daddy bacon potato chips have thoroughly infiltrated our local food stalls. And while we personally love the stuff, it's about time someone took a stand. Might as well be us. We don't know if this influx is the result of some vast Iowa hog surplus, but it's clear you can get bacon added to ANYTHING in S.F.

  October 30, 2009

• Today's an Especially Meaty Day at Humphry Slocombe

  The foie gras ice cream sandwich: Get there before the protesters do.​Mission ice cream innovator Humphry Slocombe (2790 Harrison at 24th St.) has its famous (and controversial) foie gras ice cream sandwiches today. For $5, you get some chilly and creamy duck liver goodness, nestled between two gingersnaps. In related meat-sweets news, Humphry launched lard caramels this week. Like its lard shortbread cookies, they're something of a collaboration with -- or maybe homage to -- Boccalone, th

  November 6, 2009

• Doggy Bag: Food Ink

  Jake Godby's little promise to himself.​Our favorite morsel from the blogs. Mastering the art: At Bay Area Bites, Megan Gordon probes the psychology of kitchen tats. She makes Jake Godby, Richie Nakano, John Stewart, and Chad Newton to bare their forearms, like junkies checking into detox. Nakano waxes thoughtful: "It's a nice way for people who spend an absurd amount of time in the back of a kitchen to express themselves. It's one way to really be yourself in the kitchen without annoying

  November 23, 2009