Podcast appearances and mentions of doug quint

We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer's favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats.    Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.

Doug Quint is the co-founder of Big Gay Ice Cream, a why-not idea that began as a food truck in 2009 and is now a chain in NYC and Philly as well as widely available in retail stores like CVS and Vons across the country. Doug discusses his former life as a professional bassoon player, his deep love of INXS, his dear friend Jane Wiedlin of the Go-Go's, and how he  fit the Big Gay aesthetic and flavor into pints fit for big-box retail life. We paired Doug's life-changing record, Duran Duran, Rio with a sumptuous bottle of brut rosé champagne by Billecart-Salmon, a flagship of the two-hundred-year-old house's roster since 1970

Big Gay Ice Cream may have started out as a joke, but over the past decade, it's become serious business. Along with business partner Brian Petroff, Doug Quint has turned a single "Oh, we'll just try this for the summer" ice cream truck with a cheeky name into a national brand with brick-and-mortar shops, a wonderfully anarchic cookbook, and pints bearing their signature unicorn and sparkles ethos in grocery store freezers across the country. Quint opened up about his journey from music school to entrepreneurship, dealing with combative customers, and what he does to soothe his weird, wonderful brain.

In the first half of the show, Nico talks to Doug Quint about how what was supposed to be just a summer gig turned into the sensation that is "Big Gay Ice Cream." Then, they talk with Jessie Nguyen about what it's like to be opening a restaurant and coming out at the same time. www.biggayicecream.com www.bicyclebanhmi.com It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Queer the Table is powered by Simplecast.

Doug Quint of Big Gay Ice Cream joins us, and we've never been happier.Topics: AJ, Space Boy. Retail Nightmares. Finnish discounts. Cheese. Saxophones. Ham Salad. Generous with the Chicken. A lot of appetizers. Andrew Zimmern. Meat, meat, meat. Illinois. Velcro mittens. Phone throwing. Bryan Petroff. Big Gay Ice Cream Cookbook. Pints. Crying in the ice cream aisle. Tuna sandwiches. Astronauts. Lactaid. Kat Kinsman. Petting unicorns. Pie crust integrity. Thin coating of fat. Propofol. My time. Burritos. Michael Solomonov. Lamb fat. Regan Stephens. Traci Lords. Edie and The Eggs. David Harbour. Tape worms. Monkey. Laurie tries Hi-Chews for the first time. If you hear me sneeze.Follow Big Gay Ice Cream on Instagram and Twitter. Follow CarbfacePod on Instagram and TwitterSubscribe to the Retail Nightmares podcast. Didgeridoo: You can hear AJ, Space Boy on Episode 153 of Retail Nightmares (listen to the whole episode, but AJ comes in around the 51-minute mark).

Vicki Freeman is the force behind some of New York City's most enduring and beloved farm-focused restaurants. With her husband chef Marc Meyer she owns Hundred Acres, Vic's and Cookshop. On this episode of Speaking Broadly, Freeman reveals the unlikely roots of her achievements: waitressing at Bob's Big Boy, catering for Ralph Lauren, opening a restaurant with no fear or experience. Listen in for her delightful stories of groovy New York restaurant days, unexpected star visits, unfortunate closings and ultimate triumph. Plus, Doug Quint tells host Dana Cowin about the launch of cult Big Gay Ice Cream and their latest foray into grocery stores.

We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats.    Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.

We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats.    Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.

Ep. 145 - Doug Quint and Bryan Petroff from the Big Gay Ice Cream Truck return to the podcast this week.  We talk to them about last week's podcast guest Stephen Merritt (from the Magnetic Fields), jerking off bulls, and some of the various easter eggs that can be found in their new cookbook "Big Gay Ice Cream: Saucy Stories & Frozen Treats".   Plus Doug talks shit about "Zephyros Winds", the chamber quintet that replaced him without telling him shortly after the ice cream truck took off.  

Ep. 144 - On this week's podcast Zach meets up with Stephen Merritt (and Sam Davol) from the Magnetic Fields at Doomie's, a vegan restaurant in Hollywood, CA.  Over vegan fried chicken and ham and cheese croissants they talk about Stephin's friendship with Doug Quint from the Big Gay Ice Cream Truck, why he became Vegan, and how much better it's gotten over the years for touring musicians who don't eat meat (and he makes it clear it has nothing to do with the hummus.) Plus Stephin teaches us about the vomit fruit al, which is also one of the subjects of his new Scrabble inspired book of mnemonic poems, "101 Two Letter Words".  We were warned that Stephin is a notoriously interesting interviewee and to be ready for awkward pauses. He didn't disappoint.  

Bryan Petroff and Doug Quint of Big Gay Ice Cream join Andrew and Molly to talk about their new book, their "business plan," and who has the best hair in food.

This week on Snacky Tunes get ready for some sweet talk and tunes with Bryan Petroff of the Big Gay Ice Cream truck and shop and musical guest The Static Jacks. Tune in to hear about how Bryan and his partner Doug Quint grew their business from a seasonal truck to their own brick-and-mortar outpost in the East Village, completely decked out with Swarovski crystal encrusted unicorn murals and winged cats. Later on The Static Jacks bring their own sugary tunes to the airwaves with an energetic live in-studio acoustic set. This episode is sponsored by Fairway Market. “Ice cream trucks have been doing the same things for decades. . . so we basically said let’s have fun with it.” –Bryan Petroff on Snacky Tunes