A few days before our air date I sent a tweet at their show asking what size t-shirts they would like for us to bring. Their response was so cryptic that I had no idea what sizes to put in my bag. I mean- can you make sense of this?

What? Did this go through Google Translate?

Bryan (wisely) decided just to chuck a bunch of t-shirt sizes into his bag, and off we went to the Sirius-XM studios. The last time I was there, I was with Jane Wiedlin and we appeared on Frank DeCaro’s show. That was good fun- you can go to this earlier blog post if you’d like to listen to Jane and I blabbing on Frank’s show. Go-Go’s Pez dispensers are discussed.

We arrived at the Sirius-XM studios around 7:15pm for our 8:00pm slot. It’s pretty boring there after-hours- you don’t see any of the interesting folks from Howard Stern’s show wandering around that late- so Bryan and I just slumped into a comfy couch and waited to be called into the OutQ studios.

Ho-hum. Waiting to go on. There used to be a way to rotate pictures on WordPress sites, but they've removed it. Thanks, WordPress! I guess we'll stay upside-down.

At 8pm we finally wandering into the studio for our interview. It was jolly fun! Have a listen, ok? I had to compress the file down to a size that GOD-DAMNED WORDPRESS (I hate you, WordPress, and I can’t wait to get this site moved away from you) can manage, so pardon the crummy quality.  Here is the interview. We loved that they played Jane’s song through at the beginning and end of the interview. Get your own copy here, and dance naked to it any time you want. DO IT!

We had a really fun time with them. Thank you for having us, Romaine… and Derek too!

The right sizes!

Andrea, stir-crazy, attempts "planking" out the BGICT window.

We have other excellent ideas on tap. This is going to be hilarious!

FLUTERSCOOTER (formerly known as Andrea Fisher)
Live at the Big Gay Ice Cream Shop
Webcast at www.biggayicecream.com/bgictv
Thursday, December 1st at 12 noon EST

Andrea came by a few days ago to help me check out a new mic…

My first bite of the day came from Thieru, who runs a stand in Washington Square Park called NY Dosas. Bryan and I had met Theiru before, and he’s an amazingly nice man- but we had never tasted his food. It’s as fresh as can be- just delicious. Thanks for the delicious lunch!

It was also swell to catch up with other truckers. Here we are with Pavlos from  Souvlaki GR, Oleg from Schnitzel and Things,  and a handsome guy from Mexicue whose name I totally missed because I’m a dope. I told everyone to flash a made-up gang sign, so Bryan made his customary W for “whatever.” THAT BRYAN!

We also enjoyed seeing many other folks that we’ve met in the last year. Kate Krader, I’m looking at you! We had a nice chat with Food And Wine magazine’s Dana Cowan. She’s just so darned well-spoken and lovely- when she told us that she has read (and enjoyed) all of our Top Chef Just Desserts recaps, my heart honestly fluttered. What a compliment.

The company behind New York City Wine and Food Festival is a team called CREAM. They are, inarguably, the best people on the planet at putting on food festivals. The security might seem a little ridiculous, but let’s face it- when people like Rachael Ray and Giada de Laurentiis are around, you’ve got to make sure no one gets in their faces. Anyhow, it’s oddly reassuring to have what amounts to a secret service team watching your back.

We churned out two different goodies for the afternoon. We knew we’d probably disappoint a few people by not serving Salty Pimps, but let’s be honest- you can now get that at the store every day, and we need to remind people that we make other stuff. Our staffers Kayla and Eric made gallon after gallon of ginger-curry milkshakes, while Bryan and I popped out mini-Mermaid Sundaes. Here’s what they looked like, in a photo by Andrew Kaplan of Rachael Ray’s organization YUMMO.

That's vanilla ice cream, graham cracker, key lime curd, and whipped cream.

There were many happy eaters around, and we had a blast. A few hours into the day we looked out and saw a buddy staring at us. Huzzah! Mary Alice, of Charm City Cakes, was in town. We have been SO LUCKY to have become friends with Mary Alice. Did you watch Ace of Cakes and think that she might be kind of an awesome person? You were wrong. She’s AWESOMEST. Period.

This picture makes laugh. Why does Mary look cross? Possibly because we distracted her from that Melt Bakery ice cream sandwich for three seconds?

The day was a huge success, and a wonderful way to wind down the truck’s season. I’ll probably take it to the streets for a few days at the end of October, but I want to really concentrate on getting the store properly funky. We’re happy with the way the truck menu has adapted at the store; now it’s time to up the ante. Bryan and I have many ideas, but we both need to be at the shop now to get them into development. In addition, I need time to ponder where to wear my Andrew Zimmern sweatshirt.

This might look like a photoshop job, but it ain't. All real, and entirely disturbing.

I’m pleased to announce that next week two of this season’s contestants  will be joining us at the store. Rebecca Mason, from Fluff Bake Bar in Houston and Amanda Rockman of Chicago’s soon-to-open Balena are coming over to get their soft-serve chops into shape.

Amanda and Rebecca be showing up at the store by 2:30pm on Tuesday, October 4th, and sticking with us for two hours. Want to see them in action, as we give them a crash course in Salty Pimping? Come by. We’ll be having fun and want you to join in. We’ve enjoyed meeting them on the little screen and can’t wait to meet them in the here-and-now.

_____

Rebecca Mason and Amanda Rockman

Big Gay Ice Cream Shop
125 East 7th Street

Tuesday, October 4
2:30pm-4:30pm

HOW’S THE SHOP DOING?

Most things have gone really well. Our ice cream machines were shocked to life our first day, and they had a really hard time meeting demand. That was a bit disheartening- after three years of dealing with the beat-up ice cream machines on the various trucks I’ve used, Bryan and I decided to buy really high-end soft serve machines for their reliability under stressful conditions. We couldn’t bear the thought of continuing to work with temperamental machinery and inconsistent ice cream, so their mediocre performance on opening day made us wonder just what we’d paid for. We’ve had technicians in a few times to tweak them, and now they are now performing much better.

Prior to opening, the staff invited their friends for a few soft opening days so that they should have some practice making cones. What we didn’t get on those test days, however, was high-volume foot traffic. On our opening day we were slammed, and orders didn’t flow smoothly. We quickly discovered that our order processing needed revamping.  During ensuing days we changed our ticketing, redefined what each work station would be responsible for, and began trying to improve ordering. I think we’re getting somewhere- it’s still not optimal, but major improvements have been made. When we hit our stride, things really happen quickly and smoothly. Other times, no so much. We’ll get it down.

Our staff has been working damned hard. Our initial plan had three people on duty during the most active hours, and that proved unrealistic. We now have at least four staff during rush times, and preferably have a fifth person to “work the door” and help customers pre-plan their orders. It’s super fun to have added this “hostess” role. We view it as a sign of regard for the customers and hopefully it shows respect for our neighbors on the block by keeping our line (when there is one) content and easy to pass. I’m hoping to get some real wonderful oddballs to work the door over the winter- fun stuff.

Something that has been a bit annoying for us all is that our dairy supplier has been delivering mid-afternoon. Since our large refrigerator is at the back of the narrow store, and the store’s only entrance is the door at the front, receiving a delivery during open hours means asking customers to stand aside while case after case of milk, whipped cream, chocolate sprinkles and the like are wheeled past. It’s a major hassle- one that has us on the brink of changing provider- but I think that I’ve “convinced” them that deliveries have to come before noon. If not, we’ll be looking for a new source.

WHAT’S GOING ON WITH THE TRUCK?

Finding the time to get the truck on the road has been difficult. The city’s crackdown on food trucks is moving downtown and my spot is now tricky at best- and it will most likely only get worse- but I do want to have the truck out at least two days a week until mid-October.

GROUPONS

We realize that many of you have Groupons which are only valid at the truck. I encourage you to try to catch me out on the truck, because the more Groupons redeemed via the truck’s bookkeeping the better- but if it doesn’t happen for you we will begin honoring Groupons at the store beginning October 1st.

SUM IT UP, DOUG

In short: things are great. Perfection will probably never be achieved, but who wants that? We want to work, mutate, refine, and redefine. We’re having a great time with our shop, and we think you are too.

Fork In The Road (The Village Voice food blog)

EV Grieve (a great blog about the East Village) first post and then a follow-up.

Big Gay Ice Cream friend Kathleen took this video. You’ll see the true mess that we unleashed on East 7th Street yesterday.

Big Gay Ice Cream Shop opening ceremony and benediction from Kathleen McGivney on Vimeo.

Father Anthony blesses me, as Ari Kiki sobs due to extreme religious fervor

The lovely Stacy London came to witness the shitnanigans

Thank you to our wonderful staff, our friend Eric Small, Ari Kiki The Hot Mess, Harry Searing and Contraband, Sara Jenkens, Stacy London, Gotham Girls Roller Derby (who policed 7th Street on skates) and to all the folks who endured the line just to be a part of our first day EVER. We know how lucky we are.

WE ARE OPENING THE STORE.

Saturday September 3 at high noon there will be a ribbon-cutting of sorts, and will be worth your time. There will be music and freaks and stuff. We would be honored if you would attend.

______

Big Gay Ice Cream Has Found a Permanent Parking Spot in Manhattan’s East Village with the Opening of Big Gay Ice Cream Shop on Saturday, September 3

NEW YORK – August 31, 2011 – Big Gay Ice Cream announces today the opening of their eagerly anticipated inaugural brick and mortar location this Saturday, September 3, 2011 at 12:00 p.m.  The Big Gay Ice Cream Shop is located at 125 E. 7^th Street, in New York’s East Village.  “It’s our dream location,” said co-founder Douglas Quint, of their new block, which has already established itself as a food lover’s destination.  This particular block of East 7^th Street is described by The New York Times as attracting “culinary talent from around the world, resulting in a profusion of ‘bests’ that is unique even to the East Village.”

The shop will feature all of Big Gay Ice Cream’s signature items from the dulce de leche and Nilla Wafer dusted Bea Arthur; the key lime curd, graham cracker and whipped cream-topped Mermaid Sundae; to their best-selling, chocolate-dipped, dulce de leche and sea salt cone, the Salty Pimp.  Standard toppings like rainbow sprinkles will be available alongside specialty Big Gay toppings like wasabi pea dust and flavored balsamic reductions.  The menu will also feature new items, including specialty shakes, flavored soft-serve ice cream, and the return of the Choinkwich – chocolate ice cream and Bacon Marmalade® sandwiched between two Treats Truck® chocolate cookies – an item so popular on the Big Gay Ice Cream Truck that it had to be discontinued because demand was too great!

Beyond the house-made Big Gay treats the shop is carrying a selection of Melt Bakery’s ice cream sandwiches, La Newyorkina’s paletas (Mexican popsicles) and coconut macaroons from Danny Macaroons.  Each of which are contributing flavors exclusive to the shop.  “Our goal,” said co-founder Bryan Petroff, “is to create a kind of ice cream emporium, where people can come to get a large variety of frozen treats under one roof.”  The shop is also the first Manhattan outpost for Oslo Coffee, based in Williamsburg, Brooklyn.

The new East Village storefront also serves as the headquarters for Big Gay Ice Cream’s popular catering business.  The Big Gay Ice Cream Truck, a food truck staple, has been on the streets of New York since the summer of 2009.  The truck will continue to pull up to the bumper (baby) at its usual spot at 17^th Street and Broadway through mid-October and the Big Gay Ice Cream Shop will remain open year-round.

Big Gay Ice Cream Shop is located at 125 East Seventh Street between First Avenue and Avenue A, neighboring Tompkins Square Park.

Press Contacts:

Big Gay Ice Cream

(212) 533-9333

info@biggayicecream.com

About Big Gay Ice Cream

Throughout their years living in New York City, Douglas Quint and Bryan Petroff had always focused on their respective careers — until they got themselves a Big Gay Ice Cream Truck. Armed with a concept but no practical experience whatsoever, Doug and Bryan began the long process of developing a brand identity, researching unique topping ideas, securing their Mobile Food Vendor Licenses, and bringing their vision to life. The truck debuted in June 2009 at Brooklyn Pride. Since then, the business has seen a whirlwind of publicity and has become a New York favorite. With a playful attitude, their Big Gay Ice Cream Truck spins a new take on old-school soft-serve by creating fun and unique ice cream toppings and frozen treats that appeal to a diverse mix of clientele.

The pair have been featured on television programs on Cooking Channel, Sundance Channel and Food Network and were featured guests on The Rachael Ray Show. The Big Gay Ice Cream Truck has won numerous accolades and awards from the press and has been called “the most influential food truck in the country” for two consecutive years by klout.com. The truck also holds the distinction of being the only food truck invited to appear at the James Beard House in New York City.

Press Contacts:

Big Gay Ice Cream

(212) 533-9333

info@biggayicecream.com

The store preparations are chugging along. We’re still waiting for the electrical work to be completed, but at least now it’s underway. Today one of the two machines blinked to life and we felt as though we were seeing our baby via ultrasound. I think that within a few days we’ll know our opening date.

What I really want to report on, however, is PIE. Bryan and I are excited to announce that we will be guest judges at New York Theater Experiment’s upcoming fundraiser, The 4th Annual Great American Pie Off on September 24th at Reunion Surf Bar. Tickets start at $10, and there’s more info HERE.

We’ll be judging alongside Johnny Iuzzini, the head judge of Bravo’s Top Chef: Just Desserts and Jordana Rothman from Time Out New York. We’ve never met Johnny-  it will be swell to work alongside him- and we haven’t hung out with Jordana since she presented us with our EAT OUT award. We’re going to have fun.

The Pie-Off proceeds go to a great charity called “Lift Every Voice.” Any cause that helps at-risk kids through music is one that really gets our attention, and to help them via PIE? I mean, there’s no way we could refuse this. I hope that many of you might attend, and I hope even more that you might want to enter a pie in the contest. Put pie in our faces, but maybe not quite like this…

Along the lines of our charity work, you may remember that we have been very proud to support West End’s True Colors Residence, a project of West End Intergenerational Residence and partners Cyndi Lauper and her manager Lisa Barbaris, We just received word that the opening ceremony for the residence will be Friday, September 9th. CONGRATULATIONS. Love *can* kick ass.

Please, I do ask you refrain from tweets and Facebook posts asking when we’re going to open. After two months and thousands of such messages, it’s really just becoming overwhelming. We’re working hard, and we want to get this store open. We know you’re excited, and want us to open ASAP. Trust me, we are just as excited and eager to open. You know everything about an opening date that we know…

XO

DOUG