Adrienne Borlongan is a food science graduate of California State University Northridge (“CSUN“). Shortly after founding Wanderlust Creamery, she discovered her family in. Ice cream making, learning she was the granddaughter of a flavor chemist from Magnolia Ice Cream. Adrienne developed her palate & understanding of flavor theory while working as a mixologist, crafting multiple cocktail programs for SBE Hospitality. Adrienne has a unique passion to globalize palates through unique yet familiar ice cream flavors.
Why/how do you think your tasting paves the next wave of food trends?
Salted Egg Yolk Kaya Toast Ice Cream encourages the exploration of lesser known Southeast Asian food treasures, and the use of savory with sweet.
What does the future of Asian food look like?
I look forward to a future where the lesser known cuisines of Asia are regarded as highly as other celebrated cuisines of the world.
What does celebrating 10 lucky years of LUCKYRICE mean to you?
Celebrating 10 years of LUCKYRICE means reflecting on the progression of inclusion of Asian cuisine and culture in mainstream American culture in the past 10 years, and looking forward to furthering it more.
Sweet & Savory flavors collide with Wanderlust at our 10th year celebration LUCKYRICE Night Market of the Future on May 30h, 2019.