My favorite ice cream concoction was and always will be the hot fudge sundae – with peanuts, whip, and a cherry. I would rather stick with vanilla, and flavor everything else around it. What were your favorite ice cream flavors as a kid?īryan: I was always a purist and still am. Before I go to bed (at 10:30, like clockwork…Get it?) I have a big glass of Ronnybrook Dairy skim milk – the only skim milk that tastes like anything. Their slices are so massive that I’ll be good until about… 3:45. Around 3pm, I’ll realize that no salad will ever keep me going for long, so I’ll have a slice from Koronet Pizza on Broadway at 110th. Lunch will be a nice big salad and there will be lots of properly salted (read: doused with salt) beets on there. I add too much brown sugar and too many raisins, so that I’m both tweaked up and regular.
Before calling it a night, I’d need something greasy to sop up the alcohol with: 3am slices from Joe’s Pizza on Carmine in the West Village, or bacon-wrapped dogs with caramelized garlic, charred jalapeños and onions from Rosa, the hotdog lady in front of the Faultline Bar in Silverlake, or chorizo tacos from La Pasadita in Chicago.ĭoug: My favorite breakfast is oatmeal made with too much milk. Late night would be more cocktails, this time at a trashy dive bar, like Coal Yard in the East Village. Happy hour tiki bar fun at Trader Vic’s, followed by an outrageous meal with lots of bubbles at Joe Beefin Montreal, followed by gelato at Otto in New York City. Lunch would have to be seaside seafood: Either oysters at The Marshall Store in Marshall, California or lobster rolls at Young’s Lobster Pound in Belfast, Maine. While I’m in New Orleans, I may as well have some beignets too. Then, a hearty breakfast of the crawfish étouffée omelette, and a side of ham from Mother’s Restaurant in New Orleans.
Who better than to chat with on all things cold and delicious than Doug Quint and Bryan Petroff – founders of The Big Gay Ice Cream Truck? They’re the bonafide experts on everything ice cream, and they joined us in saying farewell to summer with a bang…įrom start to finish what would be your ideal food day?īryan: I’d start with an early morning orange juice and cheddar-jalapeño pretzel from a vendor at the Santa Monica Farmers Market. No, we don’t mean to be cliche, but it is the last week of summer, so today and tomorrow we’re celebrating the treat that’s hard to get enough of. I scream, you scream, we all scream for ice cream.