KCBS Foodie Chap Podcast:
Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle. The festival that every foodie in town appears to be buzzing about is coming to San Francisco for one night only on Friday, September 6th. More on that in a bit.
Danielle’s story is a colorful one. She moved to Los Altos, California from Taipei at an early age. College enticed her to New York where she has resided since graduating in 2001. She is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. She was previously the founder and publisher of Simplycity Magazine and Simplycity.com as well as the US head for Assouline, a French creative advertising agency. A graduate of Columbia University with a BA in Art History and a MA in Critical Theory, Danielle has also worked for Goldman Sachs, The New York Times and as a Professor of Contemporary Art History.
LUCKYRICE has already taken New York by storm, bringing in an army of foodies and some big time culinaires; Chefs Daniel Boulud, David Chang and Erik Ripert among them.
“I love that Asian cuisine and cooking techniques transcend ethnicities, the french chefs who have signed on to participate in LUCKYRICE are proof of that.”
The Chef line-up for LUCKYRICE San Francisco is impressive; Morimoto, Francis Ang, Sharon Nahm, Greg Dunmore and many more. The San Francisco Ferry building on Embarcadero in San Francisco is the venue for this one night stand where the mantra is eat, drink and get lucky.
That’s exactly what I did when I joined Danielle recently for a Foodie Chap chat at Butterfly Restaurant in San Francisco. (Thanks Chef Rob Lam for your kind hospitality).
This festival will travel to Las Vegas and Miami next but first Danielle brings it home to the Bay. Hear how this food festival found it’s way here in our Foodie Chap chat. Plu,s please enjoy Danielle’s tasty Summer Salad recipe. Yum Yum Yum!!
“5 Questions with Danielle Chang”
Danielle Chang’s Summer Salad
Summer’s not over yet! This is a simple salad for lunch or accompaniment for dinner and makes great use of the last of this summer’s bounty of tomatoes and cucumbers. The crunchy, buttery salad hits all the notes — sweet, salty, sour, umami — and goes well with almost anything off the grill, particularly juicy rib eye or grilled whole fish stuffed with summer herbs.
Sun gold cherry tomatoes (a pint or so). You can use any tomatoes in a pinch, but golden, Californian-sun ripened sungolds are my favorite
2 Japanese or Persian cucumbers, cut into 1/2 inch slices
1 ripe avocado, diced into large chunks
Handful of cilantro, coarsely chopped
Handful of chopped red onion (optional)
For The Dressing:
Equal parts soy sauce, mirin (sweet rice vinegar) and sesame oil
Mix the top ingredients together and chill. When ready to serve, dress the salad to taste and toss.
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