The other day, Great Barrington cheesemonger Matthew Rubiner—who a has sense of irony about foodie culture (though nobody is more serious about good food than he is)—sent out the following email to his customers, and we wanted to share it with you. Until recently we were ardent devotees and merchants of gelato. We appreciated its elegant, restrained richness and silky texture. We liked its exotic flavors like riso, gianduja and zabaione. Gelato made us think of Italy, of Roma and Firenze, Fellini and Antonioni, Gina Lollobrigida and Sophia Loren (especially Sophia Loren). And importantly, gelato contributed to the Continental pretentiousness that we've worked so hard to cultivate. But then one day Jennie Dundas, co-proprietrix of Brooklyn's Blue Marble Ice Cream, happened into our shop and things changed. Don't get us wrong. Westill like gelato. But one taste of Blue Marble's seductive, voluptuous, impossibly rich organic ice cream, made in the Hudson Valley by legendary Berkshire county ice cream maker Matt White from the sweet milk of grass-fedcows, and we remembered: This ain't Rome, and gelato ain't ice cream. So with that, we are proud to announce the 4th of July Grand Opening of Blue Marble Ice Cream @ Rubiner's . . . we will begin our sweet partnership with Blue Marble, scooping Blue Marble Ice Cream in all its decadent glory from Great Barrington's first outdoor ice cream cart.Rubiner's 264 Main Street, Great Barrington; 413.528.0488
