EVENTS

* Big Gay Ice Cream Book Tour *

We are happy to announce the following dates and cities have been scheduled for our book tour. Full details and updates will be announced shortly.


April 27 (Monday) New York City 
The Strand 7pm
With special guest Stacy London
Click for information and tickets


April 28 (Tuesday) New York City
BOOK PUBLISHES!
National TV appearance TBA 


April 29 (Wednesday) Jersey City
Carrino Provisions 7pm-9pm
With special guest Dale Talde
Click for information and tickets

April 30 (Thursday) Philadelphia
Juniper Commons 6pm-8pm
With special guest Kevin Sbraga 
Click for information and tickets 


May 1 (Friday) Seattle
Book Larder 6:30pm-8pm
Click for information
Q&A and signing
 

May 2 (Saturday) San Francisco
TBA 


May 3 (Sunday) San Francisco
Omnivore Books 3pm-4pm
With special guest Jake Godby of Humphry Slocombe
Q&A and signing

May 4 (Monday) Los Angeles
TBA


May 5 (Tuesday) Los Angeles
TBA 


May 6 (Wednesday) and May 7 (Thursday) Los Angeles
Fast Company FC/LA Creativity Counter-Conference
Click for information and tickets
Use code "SAVE100" for discount

 

May 9 (Saturday) Montreal
Appetite for Books
Demo, Q&A, Signing
Information and tickets TBA

Joe Beef
Dessert Take-Over
Information and Times TBA


May  10 (Sunday) Montreal
Gema Pizzeria 12pm-3pm
Dessert Take-Over


May 11 (Monday) Toronto
Terroir Hospitality Symposium
http://www.terroirsymposium.com



May 12 (Tuesday) Toronto
Lisa Marie & Fidel Gastro 6-8pm
Dinner and Bingo
Click for ticket information


* Future cities and events to be announced throughout the summer. 

****** 

April 13 (Monday) 8pm-12am
Doug is a guest on The Goddamn Dave Hill Show, WFMU

April 28 (Tuesday)
Big Gay Ice Cream Book hits stores and our book tour begins

May 11 (Monday) 7am-6pm
Big Gay Ice Cream will be presenting at the Terroir Hospitality Symposium.
Arcadian Court, 401 Bay Street, Toronto ON

June 9 (Tuesday) 6pm-9pm
The Great Chefs Event benefitting Alex's Lemonade Stand
Philadelphia Navy Yard 

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Monday
Mar302015

Book tour, baby

It's true, people! Big Gay Ice Cream Book is coming out on April 28. I know you've already pre-ordered your copy, and then taken your confirmation code to our home page to register for some free goodies. Right? Cool! So now come on out and see us in the following cities!

We're still hammering out the details for each town, so right now we're just telling you where you will be able to catch our scent. In a week or two this list will be updated with the whens and wheres. I think it's ok to tell you that we'll be collaborating with some of North American's best restaurants. Maybe it's not ok to tell you that, so please keep it to yourself. 

We're going to be visiting more cities during the summer and fall, so don't flip out and get all "I can't believe you're not coming to Boise!" (or whatever). Just hold tight. We want to go everywhere, but since that it really a tough one unless you have a Tardis, tesseract, and a black hole, we'll hit as many spots as we can manage. 

 

Big Gay Ice Cream Book Tour *

We are happy to announce the following dates and cities have been scheduled for our book tour. Full details and updates will be announced shortly.

April 27 (Monday) New York City 

The Strand 7pm
With special guest Stacy London
Click for information

April 28 (Tuesday) New York City
TBA.

April 29 (Wednesday) Jersey City

Carrino Provisions
With special guest Dale Talde
Click for ticket information

6April 30 (Thursday) Philadelphia

Juniper Commons 6-8pm
With special guest Kevin Sbraga 
Click for ticket information 

May 1 (Friday) Seattle WA
Book Larder
Details TBA 

May 2 (Saturday) San Francisco
TBA 

May 3 (Sunday) San Francisco

Omnivore Books
Details TBA 

May 4 (Monday) Los Angeles
TBA

May 5 (Tuesday) Los Angeles
TBA 

May 6 (Wednesday) Los Angeles
TBA

May 7 (Thursday) Los Angeles
TBA
 
May 9 (Saturday) Montreal

Appetite for Books
Demo, Q&A, Signing
Time TBA

Joe Beef
Details TBA

May  30 (Sunday) Montreal

Gema Pizzeria
Lunch, details TBA 

TBA

May 12 (Tuesday) Toronto

Lisa Marie & Fidel Gastro 7-9pm
Dinner and Bingo
Link forthcoming


* Future cities and events to be announced throughout the summer. 

Tuesday
Mar102015

Let's Party, Philadelphia!

 

Monday
Nov172014

Big Gay Ice Cream + Shake Shack BOOM BOOM BOOM

SHAKE SHACK AND BIG GAY ICE CREAM JOIN FORCES ON A LIMITED-EDITION, ONE-OF-A-KIND FROZEN TREAT


 “Layer Shake” Dessert Exclusively Available at Big Gay Ice Cream West Village and Shake Shack DUMBO, November 21-23 



NEW YORK, NY – November 17, 2014 – How sweet it is! Ice cream dream team Shake Shack and Big Gay Ice Cream are teaming up for the first time ever on a limited-edition frozen treat available only at Big Gay Ice Cream West Village (61 Grove Street, New York, NY) and Shake Shack DUMBO (1 Old Fulton Street, Brooklyn, NY) from November 21st-23rd


“We couldn't be more excited to be collaborating with frozen friends Doug and Bryan at Big Gay Ice Cream on a special holiday-inspired concoction,” said Shake Shack Culinary Director Mark Rosati. “I've always admired their unique and delicious take on classic soft-serve. Their passion and sense of humor are unparalleled in the frozen universe.”


 


Here’s the scoop. The inventive multi-layered frozen feast, dubbed the “Layer Shake” ($6.50), will be dished up in an exclusive Shake Shack + Big Gay Ice Cream branded 16-oz. cup. It brings the best of both brands’ frozen treats into one epic holiday-themed sweet treat.


The Layer Shake consists of three tiers: Shake Shack’s rich and creamy pumpkin frozen custard; La Newyorkina graham cracker crumble mixed with caramelized pumpkin seeds and cranberries; and Big Gay Ice Cream’s egg nog soft-serve (developed in collaboration with Ronnybrook Farm Dairy). 


Big Gay Ice Cream will serve the “Layer Shake” with their egg nog soft-serve in the bottom of the cup as a frozen base, with Shake Shack’s frozen custard spun into a thick and creamy shake on top, sandwiching a middle layer of the festive cookie crumble. Shake Shack will whip up the reverse, spinning the egg nog flavor as a shake atop the graham cracker blend and a foundational layer of delicious pumpkin frozen custard. Both versions are topped off with more of the irresistible graham mixture. Dig in!


"We’ve been eating at Shake Shack since we were mere infants, so we’re giddy to be partnering with them on the Layer Shake,” said Big Gay Ice Cream co-founder Doug Quint. “Pumpkin pie and egg nog, BGIC and Shake Shack—I mean, DUH. OBVIOUSLY.”


 


To commemorate the collaboration, the first of its kind for both NYC brands, a limited-edition Shake Shack + Big Gay Ice Cream T-shirt will be available for free for the first 10 guests in line at both locations on all three days the special is offered. The shirt will also be available for sale at both shops ($20).


 


About Shake Shack
Shake Shack® is a modern day “roadside” burger stand known for its delicious burgers, hot dogs, frozen custard, crinkle cut fries, beer, wine and more. With its fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. From its premium ingredients and progressive hiring practices to its environmental responsibility, design and deep community investment, Shake Shack’s mission is to Stand For Something Good®.


Shake Shack is part of Danny Meyer’s Union Square Hospitality Group (USHG), which includes many of New York City’s most celebrated restaurants: Union Square Cafe, Gramercy Tavern, The Modern, among others. Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations in New York, Washington, DC, Connecticut, Pennsylvania, Florida, Massachusetts, and international locations including London, Istanbul, Dubai, Moscow, and more.


Learn more at: shakeshack.com | facebook.com/shakeshack | @shakeshack


About Big Gay Ice Cream


Big Gay Ice Cream began as a seasonal food truck in 2009, and since then has seen a whirlwind of publicity and acclaim to become one of the top ice cream companies in the country. With a playful attitude, Big Gay Ice Cream spins a new take on old-school soft-serve by creating fun and unique ice creams, toppings, and frozen treats that appeal to a diverse clientele.


 


The first Big Gay Ice Cream Shop opened in 2011 in New York City’s East Village, followed by a West Village location in 2012. Additional shops in Los Angeles and Philadelphia are slated to open in early 2015. The shops have been ranked as the best ice cream parlors in the country (and #5 in the world).


 


Big Gay Ice Cream Truck has been named both the most influential food truck and the best dessert truck in the country. The truck also holds the distinction of being the only food truck invited to appear at the James Beard House in New York City.


 


Learn more at: biggayicecream.com | facebook.com/biggayicecream | @biggayicecream


For all media inquiries, please contact:


Allison Stadd | Shake Shack | 646.517.6144 | astadd@shakeshack.com 


Khuong Phan | Bullfrog + Baum | 323.651.1380 | khuong@bullfrogandbaum.com 


 



Friday
Nov142014

Recipe: Chex Mix/M&M bars

Chex Mix/M&M bars

I use a slightly personalized version of the traditional Chex Mix recipe. Mostly I tried to make it less salty, but I also swap the cereals around a bit. Be creative. Buying pre-made Chex Mix is unforgivable.


Chex Mix

3 cups Corn Chex or Wheat Chex cereal

3 cups Rice Chex cereal

3 cups Multi-Grain Cheerios cereal

2 cups mixed nuts*

1 cup bite-size unsalted pretzels, broken up into small pieces

6 tablespoons butter or margarine

3 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder


Bars:

30 oz marshmallows

6 tablespoons of butter

1 lb M&Ms (seasonal colors, if you can find ‘em)

Heat oven to 250. Place 6 tablespoons butter in a large roasting pan, and place it in the oven to melt. Find a BIG bowl to combine the dry ingredients. Once the butter has melted, mix the Worcestershire and seasonings into it. Add all the dry ingredients and toss them until coated by the butter/Worcestershire mixture. Bake for one hour, stirring the ingredients every 15 minutes. After cooking, spread everything on paper towels until cooled.

***

Coat a 9x13 pan with cooking spray. I also use a piece of parchment paper on the bottom.

In a large saucepan melt 6 tablespoons of butter and marshmallows over low heat. Once thoroughly melted and combined, remove from heat. Toss the Chex mix into the marshmallow mixture, then add M&Ms, NOTE: The M&Ms will now be a little warm and therefore easy to smash. Be as gentle as you can with the ball of stuff, and know that you’re going to have a few crushed M&Ms.

Use a piece of wax paper to push the goo into your pan then let cool. If you used parchment paper in the pan, you should be able to flip the pan over and dump the dessert-brick out before cutting it—that will save you from scraping up your pan. Cut into bars.


Photo by courtesy of Robyn, aka Roboppy.

*If there are Brazil Nuts in the can, just go ahead and eat them while you work. They are too big to put in the bars.

Monday
Nov102014

Tour day OVER

Well, obviously I couldn't keep up with posts from our tour. It was a great time; we got our asses kicked in the best possible way.

Our Philly shop is finally moving forward- all the necessary permits have at last come in. Thank you Zeus! Here is an article with some Philadelphia info. 

Our Los Angeles shop is still in limbo, stuck at the LA Department of health like Zod, Ursa, and Non (and at other times Kal-El and Kara) were stuck in the Phantom Zone. We have another announcement about Los Angeles coming within the next day. Our shop may be months from opening but we have another away to fatten you up. Stay tuned.