Q+A with Daily Harvest founder + CEO Rachel Drori

By Lindsey Tauer February 24, 2020 

For our Tastemaker Talks series, we like to sit down with the some of the most exciting movers and cocktail shakers in the industry to find out what makes them tick and learn some expert hosting tips along the way.

This month's pick is Rachel Drori, who started Daily Harvest based off a desire to make eating healthy, clean ingredients easier and more convenient for busy people like herself. What started with kits for DIY smoothies has grown into grain bowls, soups and even lattes. Lucky for us she also has a flair for entertaining and shared with us some of her tips and tricks!

Rachel Drori Courtesy of Daily Harvest

Q

On a scale of Oscar the Grouch to Martha Stewart, how much do you like to host at home?

A

I lean more towards Martha Stewart! I used to host at home all the time and then having children put a damper on that. Now, my 2 and 4 year old like to run out whenever we have guests over to join the party and refuse to go to sleep.

I still try to host as often as possible. We have more servingware than is normal (what can I say, I love a pretty platter!), so I love putting it to use.

Q

What’s your favorite icebreaker?

A

I pose the question: “What song could be your anthem?” You quickly learn a lot about your guests!

Q

If you are looking at a drink menu, what will you never order? Always order?

A

I never order anything sugary, and I always order a cocktail with tequila and spice - which coincidentally was the theme of my wedding.

Q

Favorite host/hostess gift to give? 

A

I like to throw people off a bit! One of my summer favorites is to bring a picnic basket with a checkered napkin. When the host/hostess peeks inside, they find it’s filled with The Drop canned rosé. It’s perfect for any and all warm-weather occasions.

Rachel Drori Courtesy of Daily Harvest

Q

You are stranded on a dinner party desert island and can only bring one beverage, one appetizer and one dessert, what do you choose?

A

Beverage: DeLeón Tequila with lime and habanero 

Appetizer: Bagna càuda with an insane spread of spring veggies

Dessert: a super rich, but not too sweet, dark chocolate flourless cake

Q

What’s your hidden talent?

A

I whip up dishes and desserts that taste indulgent, but are actually really healthy. I have been using ingredients like avocado instead of butter and chickpea flour instead of refined wheat to create seemingly decadent treats before it was a thing.

Q

What’s the last thing you drank?

A

Sound Sparkling Iced Tea: Chamomile Vanilla. I’m obsessed.

Tell Us What You Think

Lindsey Tauer

I cook with wine, sometimes I even add it to the food.

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