This spring, the SAVEUR team headed to the home state of editor-in-chief Kat Craddock for four food-filled days at the first-ever Providence Culinary Collective Festival. The weekend showcased top culinary talent in Rhode Island’s capital through a variety of events, including a splashy Vintner’s Dinner at The Reserve on Dorrance; a four-course DuMol wine dinner at chef Ben Sukle’s James Beard-nominated Oberlin; a Mill’s Tavern tasting with wine importer Frederick Wildman and vanilla specialist Nielsen-Massey; charitable events in support of Rhode Island Public Media, Feed the Children, and the Jacques Pépin Foundation; cooking classes led by Johnson & Wales University (JWU) professors; and even a food truck drag brunch.

March also marked the launch of SAVEUR’s Spring/Summer issue, in which another former Providence resident, editorial assistant Ryan McCarthy, paid homage to an underhyped local treasure: the saucy, gloriously room-temp pizza strip. As the festival’s official media partner, SAVEUR helped close out the weekend in the most Rhode Island way possible—by hosting an industry afterparty at Fox Point’s iconic Narragansett Brewery with pizza for days and buckets of ice-cold beer. In addition to an impressive range of brews—from coffee milk stout to hazy IPA to Czech-style pilsner—there were pillowy pretzel bites to snack on with a choice of ’Gansett beer cheese or agave mustard. 

Jan Dane of Stock Culinary Goods set up shop near the nibbles with stacks of issues 204 and 203 and Burlap & Barrel x SAVEUR spice blends. As she slid magazines into custom SAVEUR totes, she remarked that the “energy in the space was electric,” buzzing with enthusiastic chefs, restaurateurs, wine experts, journalists, and other industry pros all under one roof. 

A few yards away, Providence culinary legend and longtime SAVEUR contributor Joan Nathan signed copies of her latest cookbook, My Life in Recipes, while simultaneously schmoozing with partygoers. 

Out on the patio, local pizzaioli slung pie after pie from a fleet of Ooni pizza ovens. Pizza Marvin co-owner and James Beard Award semi-finalist Robert Andreozzi served special pizzas for the occasion: the first, an ode to pizza strips with crushed tomatoes, garlic oil, oregano, and pecorino; the second, a white carbonara pie topped with shaved asparagus, pancetta, and egg yolk. Alongside Andreozzi, Kevin O’Donnell (chef and owner of Newport’s Giusto and Mother Pizzeria) was putting his own spin on classic Rhode Island “party pie” with estratto di pomodoro, bianco di napoli tomatoes, and chile flakes. O’Donnell—who just opened a second Mother location at Track 15, Providence’s first-ever food hall—also caused a stir with a Hawaiian-ish pie featuring pineapple slivers, ’nduja, roasted peppers, caciocavallo, and hot honey.

Andreozzi grew up in Providence and appreciates the culinary camaraderie. “All the chefs here are very close, and we look to folks like Ben [Sulke] for a lot of support,” he says. “When I have pizza questions, I call Kevin. There is a really amazing support network here and I’m really honored to be a small part of that.”

Back inside the brewery, platters were piled high with even more local pizza—classic red strips from LaSalle Bakery. When it came time for dessert, the 93-year-old institution paraded out trays of iconic Italian American sweets, including their signature zeppole and cannoli.

The SAVEUR team mingled with many familiar faces from the local bar and restaurant community, including sommelier and partner at Oberlin and Gift Horse Bethany Caliaro; Angelo’s Restaurant president Jamie Antignano; knifemaker and fisherwoman Joyce Kutty; Dune Brothers fishmonger Luke Mersfelder; There, There chef Brandon Teachout; Osman Cortave, co-owner of Federal Hill’s newly opened Latin-inspired bar, Loma; and Frank & Laurie’s co-owners Eric Brown and Sarah Watts. And where there’s pizza, there is likely to be Pizza Wine founder Liz McDonnell (who also happens to be Andreozzi’s partner). Other guests included Rollie Wesen, the JWU professor and executive director of the Jacques Pépin Foundation; Downeast Dayboat owner and scallop expert Togue Brawn; photographer Christine Chitnis; America’s Test Kitchen food stylist and senior editor Ashley Moore; Hey Rhody Media Co.’s editor-in-chief Elyse Major; Brooklyn musician Brian Dunne; viral “map man” Andrew Middleton; and our friends from Rhode Island’s own Meridian Printing, who painstakingly produce each and every hard copy of SAVEUR.

“We all love SAVEUR, and it’s been amazing to see Rhode Island represented in its pages,” says Caliaro, who participated in one of the weekend’s panels. “I’m really excited about the first festival that Providence Culinary Collective put on—and what it means for the future of food in our city.”

The post Closing Out Rhode Island’s New Food Festival With a SAVEUR Afterparty appeared first on Saveur.

Last month, Brooklyn’s Wild East Brewing Co. was abuzz with excitement as it hosted the SAVEUR x Full Pour Spring Release Party. This vibrant gathering celebrated the launch of the two indie magazines’ latest print issues as well as their 2025 American Society of Magazine Editors general excellence nominations by bringing together an inspiring group of women across the food, beverage, and publishing industries.

This event was more than a celebration of our brands’ recent achievements and accolades—it was also a testament to the power of community, which provided a platform for meaningful connections and exchange of knowledge and experiences, all central to the missions of both SAVEUR and Full Pour. The evening kicked off with an intimate panel discussion led by Lauren Buzzeo, editor and publisher of Full Pour, and Kat Craddock, editor-in-chief and CEO of SAVEUR. The conversation, which centered around the themes of shattering ceilings, creating community, and mentoring in the food, beverage, and publishing worlds, featured Barbara Sibley—Les Dames d’Escoffier New York president and chef-owner of Manhattan’s La Palapa and Holiday Cocktail Lounge—as well as Casey Pyle, Wild East Brewing’s events manager.

Throughout the discussion, the panelists shared their personal journeys and insights on breaking barriers in their respective fields. “We all have stories, good and bad, from these industries and our experiences as women in them,” suggested Buzzeo. “It’s important to share and highlight them all to learn, grow, and support one another as we work toward a better, more inclusive future together.”

All the panelists echoed this sentiment and highlighted the importance of fostering a supportive community and the role of mentorship in empowering the next generation of leaders. Sibley spoke passionately about her experiences in the culinary world, advocating for greater acceptance, representation, and equity. Pyle, also a trained brewer and member of the nonprofit Pink Boots Society, emphasized the significance of creating inclusive spaces within the brewing industry and the power of collaborative and local efforts to make meaningful impact.

In terms of print publishing, both Buzzeo and Craddock highlighted the importance of independent media and diversity in reporting and contribution. Of the 31-year-old food publication, Craddock said, “SAVEUR has a long legacy of ambitious global storytelling. Now that we’re editor-owned, we’ve renewed our focus on growing our network of writers, photographers, and illustrators in an effort to ensure that the perspectives we share are as diverse and inclusive as the topics we explore.”

Following the panel, the atmosphere was filled with camaraderie and celebration as attendees spilled into the open Wild East Brewery space for a sampling of women-led food and drink brands. The woman-owned host venue shared a selection of superb beers, including Leap Year, a hoppy German-style pilsner, and Second Down, a West Coast-style pale ale.

Broadbent Selections showcased classic and innovative wines crafted by women-led wineries or winemakers, including Bindi Sergardi La Ghirlanda Chianti Classico 2020 from Italy; Gusbourne Brut Reserve 2020 sparkling wine from England; Elderton Wines Barossa Shiraz 2020 from Australia; Vilafonté Seriously Old Dirt Cabernet Sauvignon 2021 blend from South Africa; Spy Valley Sauvignon Blanc 2023 from New Zealand; and Alheit Vineyards Hereafter Here Chenin Blanc 2022 from South Africa.

Quintessential poured a spirited selection of higher-proof options, including gin and tonics made with Feather & Folly Gin and a selection of flavors from Tia Linda’s Margarita.

Meanwhile, chef Sibley kept guests fed with small bites from La Palapa, highlighting the vibrant flavors and rich cultural heritage of her own cuisine with mini corn masa sopecitos, market corn esquites, quesadillas, pork carnitas with chunky avocado tomatillo salsa, and churros with cajeta.

As the evening drew to a close, guests snagged copies of Full Pour and SAVEUR with a palpable sense of optimism for the future. In celebrating the panelists’ and participating brands’ recent achievements, the event set the stage for future collaborations aimed at advancing women currently in the industry, and for welcoming and uplifting the next generation. Attendees departed with a deeper connection, a sense of purpose, and a commitment to continuing the conversations and efforts championed by two women-owned publications.

It was a night to remember, filled with inspiring stories, exceptional food and drink, and the unwavering support of a community dedicated to making a difference. As both Full Pour and SAVEUR continue to thrive and evolve, this season’s unforgettable co-launch will undoubtedly be remembered as a milestone in their shared journey.

To join in this ongoing adventure and to support women-owned independent publishing, consider subscribing to SAVEUR and Full Pour in print today.

The post What You Missed at the SAVEUR x Full Pour Launch Party appeared first on Saveur.

Across the entire planet, there are only a small number of certified Master Cheesemakers. On October 1st, a handful of them gathered together in the same place, at the same time, for the same reason: SAVEUR’s Fall/Winter 2024 launch party in Madison, Wisconsin.

For many of them, it was home. Wisconsin is the only U.S. state where cheesemakers can become Masters of their craft; the only other comparable certification program is in Switzerland. With or without official mastery, though, the state of Wisconsin produces more than 600 distinct flavors, styles, and varieties of cheese. And no one—no state, no nation—has won more awards than Wisconsin cheesemakers. As self-identified cheese obsessives, there could be no better place for the SAVEUR crew to ring in their new issue.

Stuffed between the colorful bookcases of Leopold’s and the cozy booths of Fabiola’s Spaghetti House, editor-in-chief Kat Craddock and the rest of the SAVEUR crew mingled with cheesemakers, cheesemongers, media, and more. “This whole part of Madison is a historic Italian district, the Greenbush Italian district,” says Destination Madison’s Rob Gard. “With Fabiola’s, it’s come full circle.” 

Italian notes did pepper the night—buffet tables were piled high with antipasto, sausage and peppers, and Fabiola’s gooey arancini stuffed with pork and veal ragù—but the true VIP was, as always, Wisconsin Cheese. In pride of place at the center of the table were three absolute icons: Roelli Red Rock, a visually striking cave-aged cheddar blue; Hill Valley Dairy Luna, a gouda-Alpine hybrid that “tastes like the moon”; and Sartori Black Pepper BellaVitano, a hand-rubbed parmesan-style cheese that hints at cheddar.

All three would be familiar to any SAVEUR reader: The magazine commissioned an original oil painting of the towering stack for the latest issue’s back cover. The original, by artist Mike Geno, was sold at a live auction during the event to benefit the Sand County Foundation, a nonprofit helping farmers invest in conservation practices.

Before the auction kicked off, Kat took the mic: “I cannot think of a more perfect place to be celebrating our next issue,” she said to the crowd. “The warmth and kindness I experience whenever I’m here does not compare to anywhere else.” After several chants of “cheese, cheese, cheese!,” she raised a glass. “Let’s give it up for our hosts—I hope you’re ready for an evening of exquisite food.”

As the crowd mixed and mingled, these expert cheesemakers, mongers, dairy-lovers, and aficionados shared their professional insights for making the most of a party with Wisconsin Cheese. Here’s what they had to say.

Taste the rainbow.

Don’t be fooled by the shades of beige at your local grocery store; cheese comes in every color and texture imaginable. Your spread can—and should!—venture from whites to yellows, oranges to blues. Be sure to play with the whole spectrum of textures, too, as well as shapes, for visual interest: Every cheese should be cut or crumbled differently, giving it its own distinct identity on your board. “Cheese is visual,” says Marilyn Olk, class coordinator at Fromagination, Madison’s premier cheesemonger. “As my Italian mother used to say: ‘We eat with our eyes first.’”

Your board should read like a summer garden in bloom: color, texture, and, most importantly, abundance. Include labels for helpful information and organization, but also for attention. Olk suggests writing a short description, with milk type for allergies if room allows, which can help invite tentative cheese-eaters to try something new.

Behind each spread, place the rest of your cheeses on display. This provides aesthetic appeal and makes it easy to replenish. A picked-over cheeseboard isn’t nearly as inviting; keep the temptation ripe with an overflowing board and your back-up supplies right at hand. (Bonus: It’s an easy job to delegate to a trusted guest.)

Turn up the heat.

Another way to mix up texture and taste? Toss it in the oven. “We’re all afraid of time-intensive prep before hosting,” says Andy Hatch, owner and Master Cheesemaker at Uplands Cheese, the brand behind Pleasant Ridge Reserve, the most-awarded cheese in American history. “Gougères or cheese crisps, just put something in the oven—then you can then push a button and have it ready.” Anything hot, fresh, and salty pairs well with wine, beer, and cocktails, the cheesemaker adds, leaving room for flexible, wide-ranging drink preferences. Melty crescenza (aka stracchino) works great on toasted baguette slices topped with crunchy hazelnuts.

And while standard etiquette says to put fabulous cheeses such as Pleasant Ridge Reserve on a board for sampling, rules are made to be broken. Hatch has no qualms with his award-winning cheese being transformed—in his house, that’s de rigueur. “I don’t care how anyone prepares my cheese, as long as they enjoy it.”

Mix milks for varied mouth experiences.

Lining your table with mixed milk cheeses isn’t just about offering a smorgasbord of taste, says Sid Cook, a fourth-generation Master Cheesemaker for Carr Valley Cheese. “Sure, cow is mild, goat is tangy, and sheep is high-fat—but you taste it all in different parts of the mouth.” Mixed-milk cheeses can also be a fun realm to explore, typically arriving on the palate with a unique, hard-to-pin-down feel; Carr Valley’s Shepherd’s Blend, a cow, sheep, and goat’s milk blend, is a prime example. “It’s like a melody,” says Cook. “It’s music.”

Look beyond the board to cocktails and dessert.

For the evening, Fabiola’s staff whipped up two signature cocktails: A Whey with Words, featuring TenHead vodka distilled from whey, along with fresh lime juice, sage simple syrup, and Bittercube’s Bolivar Bitters; and a clarified Wisconsin milk punch, featuring J Henry & Sons bourbon. You might expect a dairy-based drink to be cloying and heavy, but when clarified in a citrusy punch, the result is a clean and clear flavor with a silky smooth texture.

As the night wore on, the Harvey House—Top Chef darling and one of the New York Times’ 50 Favorite Restaurants of 2022—introduced the final course: pain d’epice eclairs filled with St. Saviour, a Camembert-style cheese from Hoard’s Dairyman Farm Creamery. The pastry perfectly embodied the above principles for a varied and dynamic flavor experience (that was simple enough to prepare in advance).

Keep some for yourself. 

Some cheese just isn’t for sharing, says Olk. Take Hook’s Cheese famous cheddars, for example. “The eight-year, 10-year, 12-year, I tell my customers to serve those with wine and crackers—most anything will do,” the cheesemonger says. “For the 15-year, savor it with a good red. One you know you enjoy.” 

She leans in, hand to her chest. “For the 20-year,” which retails at Fromagination for roughly $210 per pound, “turn your lights off, go to your basement, and lock your doors. Tell no one you’ve got your hands on it—that’s for you. That’s Wisconsin white gold.” Go ahead and treat yourself. We won’t tell. 

Recipes

Blue Cheese Olive ‘Gildas’

Get the recipe >

Parmesan Arancini with Pork and Veal Ragù

Get the recipe >

Pain D’Epices Éclairs with St. Saviour Cheese

Get the recipe >

The post It’s Not a Party Without an Epic Amount of Wisconsin Cheese appeared first on Saveur.

Last week, SAVEUR celebrated its 30th anniversary and the new Fall/Winter 2024 issue with a gathering centered on art, gastronomy, and the cultural evolution of New York City since the magazine was founded there in 1994. SAVEUR co-hosted the event with Chelsea’s Hollis Taggart, an independent gallery specializing in abstract expressionism, pop, and post-war American art, whose latest exhibition of works by Charles Cajori and Irene Monat Stern served as the backdrop for an evening of spirited conversation and unforgettable food.

To open the event, SAVEUR CEO and editor-in-chief Kat Craddock held a panel discussion with industry pioneers from iconic culinary institutions that, like SAVEUR, got their start in Manhattan in 1994: Il Buco founder Donna Lennard; Gramercy Tavern’s opening pastry chef Claudia Fleming, who is now the executive culinary director for Daily Provisions; Nobu corporate chef Matt Hoyle; and SAVEUR’s founding editor-in-chief Dorothy Kalins.

Together, the group reminisced about the downtown scene of the era, sharing personal anecdotes and touching on transformative shifts in the city’s dining landscape since that time.  Hoyle noted that restaurants moved away from conventional white-tablecloth fine dining to more relaxed yet equally high-quality experiences. The intention was to create environments where people wanted to be—casual but thoughtful.

Lennard echoed Hoyle’s sentiment, sharing how Il Buco evolved from a small shop into a restaurant of national importance. “It wasn’t just about the food but the feeling we were creating,” she said. Hoyle also mentioned that Nobu was architect David Rockwell’s first hospitality design project—one that upped the ante on restaurant interiors.

The mingling guests were treated to a vibrant menu by chef and cookbook author Camille Becerra. Bites were created from recipes featured in SAVEUR’s latest print release, Issue 203, including yakitori-style duck hearts with pickled watermelon rind, bean dobladas with amaranth and onions, papaya verde en escabeche, and crunchy pork rinds with a toyomansi citrus-soy dip. The tablescape was adorned with printed proofs from the latest SAVEUR issue and offset by a colorful abstract painting by Cajori in the background.

A grazing table included three Wisconsin Cheese cult favorites, each starring in an original Mike Geno oil painting commissioned for SAVEUR’s latest back cover: Roelli Red Rock, Hill Valley Dairy Luna, and Sartori Black Pepper BellaVitano. Meanwhile, guests sipped signature SAVEUR Negronis made with Faccia Brutto aperitivo and Method Spirits vermouth, alongside a selection of wines, which featured Souleil Vin de Bonté Le Rouge and Chateau Gassier ‘Esprit Gassier’ rosé. Non-alcoholic offerings included Studio Null’s premium dealcoholized grüner weiss and Jukes 1 sparkling white.

Also in attendance were heads of other indie media outlets such as Ori Magazine, Field Mag, Summit Journal, Fifty Grande, Hard Pack Magazine, and Racquet Magazine, as well as artists and photographers Gentl & Hyers, Claudio Cecchetti, John Donohue, Rachael Elliott, Nina Gallant, and Matt Taylor-Gross. Industry friends and SAVEUR contributors Kristin L. Wolfe, Grace Young, Fany Gerson, Shane Mitchell, Kitty Greenwald, Céline Bossart, and Matt Rodbard were also present.

As the evening wound down, Craddock thanked the sponsors and everyone who came to celebrate the ongoing journey of SAVEUR, underscoring the night’s overarching theme of community and collaboration that’s been at the heart of the magazine—and New York City’s food scene—for the past 30 years.

The post New York City Food and Art Came Together at SAVEUR’s Fall/Winter Issue Launch Party appeared first on Saveur.

When team SAVEUR traveled cross-country to host their Proper Pop-Up in Downtown Los Angeles this month, they knew this issue launch event had to be a celebration with a lot of heart. Dozens of hearts, actually. So they tapped in legendary chef Suzanne Goin to arrange an artful artichoke grazing station at the center of Caldo Verde, the sleek restaurant on the ground floor of the Proper Hotel.

The night of the event, guests piled their plates high with artichoke-topped bruschetta; warm and gooey artichoke dip; and Turkish braised artichokes. Abundance was the theme of the night, with conversation about SAVEUR’s print relaunch echoing around the room between bites. “I’m a longtime fan of the magazine, and it’s amazing to celebrate a new chapter,” shared Ken Concepcion, co-owner of local cookbook shop  Now Serving, who was stationed at the front of the party as a welcome committee with issues of SAVEUR’s sold-out Spring/Summer issue and fun swag like bright orange tote bags.

The outpouring of love for SAVEUR was palpable as media, chefs, food and travel industry folks, friends, and family gathered in the sunny, plant-filled restaurant to snack, mingle, and celebrate the brand’s recently relaunched print magazine. Local cookbook shop Now Serving was in attendance, offering copies of SAVEUR’s sold-out Spring/Summer issue, personalized by Editor-in-Chief and CEO Kat Craddock after her mid-party toast, with cheers to “Our inaugural year as an independent publication—and to many more years of eating the world together!”

Pop-up guests raised glasses filled with vibrant signature cocktails—a zesty Tequila Ocho Plata paloma with a zippy Tajìn rim and juicy Bluecoat Gin calamansi spritzes—as well as crisp RUMOR rosé wine and a selection of Widow Jane whiskeys.

And while the artichoke station was the heart of the party, the food hardly stopped there. Goin, who helms the DTLA Proper’s dining program alongside restaurateur and longtime collaborator Caroline Styne, also developed flavorful passed bites inspired by SAVEUR’s Spring/Summer issue. The room was abuzz with conversation and crunching as the Caldo Verde waitstaff passed hot bites like crisp salt cod fritters with saffron rouille; crab tostadas, and Piri Piri fried chicken. Later, desserts made the rounds too—including mini ginger-matcha ice cream sandwiches straight out of the new issue.

Amidst the sweet treats were also plenty of sweet remembrances as guests shared their favorite memories, stories, and recipes from the 30-year-old legacy pub. Valerie Gordon of LA’s Valerie Confections had a captivating tale of BBQ. “SAVEUR changed my life in a really interesting way,” she said, “When I was leaving for the airport for 10 days in Texas for my cookbook tour, I grabbed the Texas issue of SAVEUR. By the end of my flight, I decided to do a barbecue tour inspired by the issue. From there, I completely fell in love with barbecue. I now emcee a Barbecue Boot Camp, have developed over 30 grilled and barbecue dessert recipes, and have become a huge barbecue advocate, participant, and fan—all because of that issue.”

Concepcion—who got a special shout-out from Craddock in her toast for Now Serving’s continued support and celebration of print magazines and cookbooks—cited a “seminal” profile on renowned Swiss chef Frédy Girardet. “The feature went into his home after he retired, checking in on how he was doing. And he threw a party and talked about how throwing a party at home isn’t the same as entertaining people in a restaurant. I was transported and inspired,” he shared. “After reading it, I was like, ‘I want to be a chef. I’m going to become a chef.’”

Jessie Nicely, co-founder of Compound Butter magazine, had a similar transformative experience with “the first food magazine I ever read,” sharing that in middle school, she loved a story about ice cream around the world so much that she ripped it out, stapled it together, and still has it at her childhood home. “I am Southeast Asian and it was the first time I had ever read about those styles of ice cream, using red bean and shaved ice,” she recalled. “I love the depth that SAVEUR goes into in every story, giving a real background on a place and its food history and incredible storytelling.”

And that’s something worth celebrating properly—again and again.

The post SAVEUR Partied in L.A. Last Month—Here Are Some Highlights appeared first on Saveur.

At our inaugural SAVEUR Soirée last month, we celebrated two momentous occasions: the 30th anniversary of our founding—as well as the much-anticipated relaunch of the magazine’s print edition. This revamp follows the 2023 acquisition of SAVEUR by longtime editor Kat Craddock, who now serves as Editor-in-Chief and CEO.

Held in the intimate upstairs Conservatory at the Fifth Avenue Hotel in Midtown Manhattan, the celebration brought together some 150 of SAVEUR’s closest friends and family—from past and present editors, contributors, and staff to chefs, beverage professionals, and producers who’ve graced the pages over the years. Additionally, the event welcomed our Grand Tour premium subscribers, whose support was vital to the print magazine’s return.

The evening kicked off with a signature cocktail called El Treintañero, a soothing cucumber number featuring our headlining event sponsor, Tequila Ocho. Additional cocktails included spirits from our friends at Widow Jane and Bluecoat Gin—plus Cointreau, aloe liqueur from Chareau Spirits, a Doladira’s rhubarb aperitivo, and juices from Natalie’s and YUZUCO. Wine from Souleil, bubbles from Champagne Billecart-Salmon, beer from Narragansett Beer, and non-alcoholic spritzes from Ghia rounded out the offerings. 

On the food front, guests grazed on diaphanous country ham slices by Lady Edison, a bounty of artisanal Wisconsin Cheese, and a caviar spread by Browne Trading Co. complete with chives, potato chips, and blini. Also floating through the crowd were bite-size caprese salads, sesame-tuna sashimi tacos, and smoked salmon pâté, supported by Baldor and South Jersey Smoke House and prepared by the team at Café Carmellini, chef Andrew Carmellini’s new fine-dining hotspot in the Fifth Avenue Hotel. 

Midway through the evening, Craddock took to the mic to thank sponsors and attendees and herald SAVEUR’s triumphant return to print publishing. “We hear a lot about how print is dead and how no one wants magazines anymore—and I think we are well on our way to proving them wrong,” she said.

Sold out online (but still available through several of SAVEUR’s retail partners), Issue 202 is the first print edition since the magazine was discontinued in 2020. The new cover features Lebanese cook Olga Bacha, with other stories ranging from artichokes and baijiu cocktails to Japanese artisans and eating on the moon.

The post SAVEUR Celebrates 30 Years—And a Return to Print appeared first on Saveur.

Hello, again!

I’m SAVEUR’s new Editor-in-Chief and CEO, and I have some exciting news.

When the word hit in April that I had acquired this brand and was taking it indie, I was so grateful to be flooded with your well wishes and support. And when many of you followed up with the question, “Does this mean print is coming back?”—we, admittedly, played it a bit coy.

As you may know, SAVEUR’s previous owners stopped publishing our regular print magazine back at the height of the pandemic. For many of us, the loss was heartbreaking. Since the spring, our team has quietly been preparing the groundwork to give you a straight answer to your question, and here it is: Yes, print is coming back.

Today, I’m so delighted to announce the pre-sale of our first new issue, which will drop in March of 2024—just in time for SAVEUR’s 30th anniversary.

Check Price

This doesn’t mean we’re diving right back into printing monthlies. In starting from scratch, we had the opportunity to reconsider the old print model and land on one that will allow our publication to be the best possible version of itself, in 2024 and beyond. 

Frankly, the old-school, high-volume print model isn’t sustainable—at least not for SAVEUR. Traditional magazine publishing tended to rely on selling subscriptions for a song, sometimes even giving them away, just to build massive circulation lists. It’s no secret that the pool of potential subscribers isn’t what it used to be, and even huge circ numbers don’t promise the ad revenue they once did. Meanwhile, the parts of our brand that make it special—the ambitious culinary travel writing, first-in-class photography and design, and rigorously tested original recipes—are expensive to produce. We also have a renewed dedication to offer fair and equitable compensation to our contributors. Therefore, the model has to change. 

In short, this means the print issues will cost a little more than they used to, but I guarantee it will be worth it. We’ll publish only two issues next year, and both will receive the care and effort that previously went into a half-dozen slimmer issues. There will be limited print runs, reducing waste. We’re also simplifying our supply chain dramatically, pivoting to focus primarily on direct-to-reader sales through our website. Retail through brick-and-mortar stores will be selective; you probably won’t find the new SAVEUR at the supermarket or pharmacy—but you very well might spot a copy at your local independent bookstore, specialty food shop, or library.  

In adopting these and similar changes, we’re committed to offering you an affordable luxury: a premium print magazine that is more sustainable than ever—environmentally, socially, and financially.

If you want to be sure to get your hands on a copy of the Spring/Summer issue, you can subscribe here. And if you’d like to show SAVEUR some extra love, we’re also offering a variety of supporter-tier subscriptions, which include a one-time bundle of truly excellent swag and pantry goodies from some of our favorite partner brands to accompany the first issue. Each of these will directly support startup costs associated with the relaunch and help us continue printing for years to come. 

To be clear, we’re not abandoning SAVEUR’s digital presence. Under our previous owners, our website underwent a thorough and much-needed redesign and restructuring, and it’s in a far better place now than it was three years ago. In fact, we’ve already started expanding our online content where it makes sense for that medium—including ramped up travel coverage and monthly publication of new culinary destination guides. We’ll continue providing—paywall-free—our archive of 8,000-plus international recipes. And, as always, you can subscribe to our newsletters—also for free—right here.

I hope you enjoy this new iteration of SAVEUR. We appreciate your support, and are investing all of our love and effort to ensure we continue to earn it.

—Kat Craddock, Editor-in-Chief / CEO

The post Print Is Back appeared first on Saveur.