SAVEUR has long had a soft spot for Rhode Island’s capital city. Its deep culinary roots, creative energy, and talent for punching well above its weight is what makes our continued partnership with the Providence Culinary Collective feel like a natural fit. Returning March 26 through 29, the festival, presented by GoProvidence, builds on last year’s successful debut with an expanded slate of events that further cements its status as one of New England’s most exciting food gatherings. SAVEUR is proud to once again serve as the event’s exclusive national media partner, bringing our editorial perspective to one of our favorite American food cities. 

The festival opens Thursday night at Hope & Main, where Rhode Island’s most innovative food entrepreneurs gather for a lively kickoff inside the culinary incubator’s soaring downtown space. (The first 100 RSVPs get in for free!)

Just down the street, the Culinary Hub of Providence (CHOP), located within the Providence Public Library, hosts an oyster-forward evening paired with thoughtfully selected wines, setting the tone for an unforgettable weekend.

Friday’s programming turns toward culinary history with tours of the Johnson & Wales University Culinary Arts Museum, where visitors can explore historic artifacts and special exhibitions before sitting down to a curated lunch served right in the museum’s gallery. Saturday brings the festival’s Grand Tasting, showcasing winemakers from around the world alongside chefs and producers who define the region’s flavor. Throughout the weekend, wine dinners, brunches, and tastings unfold amid acclaimed restaurants, including Oberlin, Bellini, and other intimate settings scattered across town.

The weekend’s culinary crescendo arrives with the Vintners Dinner, featuring James Beard-nominated Nicks on Broadway chef Derek Wagner. From there, the celebration rolls straight into Sunday with both a coquito-fueled Latin breakfast and an outdoor drag brunch-meets food-truck rally with Dark Lady and Alley Cat.

Providence’s cultural life extends well beyond the plate and the glass, and the festival once again runs alongside the Lil Rhody Laugh Riot, a four-day comedy festival featuring sets from rising talent and major names alike, giving visitors even more reason to make a full weekend of it in the Ocean State. And, just like last year, the weekend will wrap with a SAVEUR-hosted industry afterparty, this time with Federal Hill’s legendary Angelo’s Restaurant. The off-the-clock red sauce celebration will welcome local and visiting chefs, winemakers, and other collaborators to kick back and toast the weekend.

Tickets to the full schedule are available at GoPVDEats.com, with new programming added regularly. Follow GoProvidence and SAVEUR on Instagram, and subscribe to our free newsletter for exclusive coverage throughout the weekend.

The post SAVEUR Returns to New England’s Most Exciting Food Festival appeared first on Saveur.

To celebrate the Fall/Winter 2025 issue of SAVEUR, the publication’s editors and Wisconsin Cheese united esteemed writers, chefs, and artisans at a truly exotic locale in Brooklyn: a Wisconsin supper club. The scene: your extended Midwestern family’s retro home hosts an effortlessly cool dinner party with a culinary-obsessed guest list. 

Soiree guests were welcomed into Bushwick’s Turk’s Inn with custom-branded SAVEUR Circle Club membership cards, a nod to vintage dining club cards that could earn the bearer prizes. The restaurant, which opened in 2019, immerses guests in full-on old-school Wisconsin vibes, with artifacts and decor transported from the original 1930s-era Turk’s Inn in Hayward, Wisconsin, and stays true to the spirit of its Midwest-meets-Middle East menu.

In the dining room, playful kitsch set a nostalgic mood: with wood paneling, paisley curtains, patterned upholstered booths, galleries of old portraits, and gold tassels dangled over the U-shaped bar.

A retro playlist heavy on disco classics filled the room while guests grazed at doily-adorned tables overflowing with cheesy bites: Wisconsin fried cheese curds sitting in a drizzle of homemade herb-flecked ranch, cubes of feta topped with honey and bee pollen, and in the corner booth, an Alpine-style cheese fondue station where guest could cozy up to dip toast points into Alpinage Artisan Cheese Mount Raclette and Roth Cheese Grand Cru (while taking cheese-pull videos, of course). A cheese table, featuring a four-tiered Wisconsin Cheese wheel cake, also drew in crowds as Shannon Bonilla, ACS Certified Cheese Professional and Dairy Farmers of Wisconsin cheese marketing manager, served slices of Schroeder Käse Triple Creme Brie, Roth Cheese Canela, Roelli Cheese Haus Dunbarton Blue, and Uplands Cheese Pleasant Ridge Reserve.

Officially kicking off the holiday season with an extra festive element, custom ice sculptures glimmering with the SAVEUR logo next to an extra-large wedge of Wisconsin Swiss cheese were a focal point (and photo opp for many). Copies of SAVEUR’s latest print issue were for sale—the scratch-and-sniff feature was much discussed throughout the cocktail party.  

Servers roamed with trays of hot finger foods, including bite-size triangles of aged cheddar grilled cheese to dip in steamy tomato soup shooters, hot honey eggplant with smoked Odyssey labneh, and mini lamb adana kebabs. Guests noshed at relish trays loaded with dips, including hummus and muhammara, olives, pickles, Turkish pide, and crunchy crudités. 

Of course, dessert was also cheese-centric, including an indulgent mascarpone chocolate fondue, mascarpone cheesecake topped with a spiced cherry compote, and cheddar-crusted apple pie.

To drink, guests sipped on coupes brimming with the retro rose-hued Midwestern classic, a Pink Squirrel (Tempus Fugit creme de noyaux, creme de cacao, and heavy cream, garnished with a cocktail cherry), and The Turk’s Inn take on the old-fashioned, made with brandy and chai, garnished with a wedge of Roth Cheese Canela. Souleil and Society De La Rassi wines were poured as well, and—to chase down all that cheese—Faccia Brutto’s Fernet Pianta as a minty Brooklyn-made digestif.

“I’m so excited to celebrate the new issue, and I’m realizing now I don’t know enough about Wisconsin Cheese,” said Danielle Davenport, owner of BEM Books & More, a Black cookbook store in nearby Bedford-Stuyvesant. “I’ve learned the story of The Turk’s Inn, and there’s so much more to learn about the Midwest.” 

In the great tradition of the Midwestern meat auction, the night wrapped with an on-theme cheese raffle, with winning numbers called out by SAVEUR’s editor-in-chief and CEO Kat Craddock and brand partnerships manager Toni-Ann Gardiner. A lucky few won full wheels of cheese to take home, and the grand prize was a stylish Anthropologie bar cart fully stocked with Wisconsin cheese, which went to SAVEUR contributor Mike Diago. (It also happened to be his birthday!)  

In the end, everyone won, thanks to a generously stocked gift bag, including an Imaginary Authors quince perfumed candle, a nip of Faccia Brutto fernet, a block of Carr Valley Cheese Gran Canaria, and Tempus Fugit brandied cherries in a SAVEUR Circle Club tote, the perfect souvenir of a memorable night.

More Party Pics

Recipes

Wisconsin Fried Cheese Curds With Ranch Dressing

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Cherry Mascarpone Cheesecake

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Apple Pie With Cheddar Crust

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Pink Squirrel

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The post Toasting the Latest Issue of SAVEUR at a Wisconsin Supper Club (in Brooklyn) appeared first on Saveur.

On a sunny day in June, SAVEUR reprised its beloved Cookout series for the first time in a decade—in partnership with Travel Texas. Hosted in the lush garden terrace and main dining room of the Wythe Hotel in Brooklyn, SAVEUR welcomed more than 100 readers for a barbecue-filled night featuring three new-wave pitmasters from across the Lone Star State. 

Together, the three award-winning pros served up fresh takes on Texas barbecue, blending tradition with the state’s rich cultural diversity. Out of Fort Worth, pitmasters Chris Magallanes and Ernest Morales of Panther City BBQ served beef cheek barbacoa tostadas with salsa verde and pickled onion; brisket “flaco tacos” topped with asadero cheese, onion, and cilantro; and their famous Panther City chopped brisket elote. From Houston, brothers Don and Theodore Nguyen of Khói Barbecue brought their signature Viet-Tex style to New York via brisket bò lá lốt with perilla leaf and a beef rib coconut curry with garlic rice and Vietnamese sauerkraut. Finally, Lance and partner Bookyung “Boo” Eaker of Fredericksburg’s Eaker Barbecue shared their Korean-Texan take with gochujang pork belly burnt ends, smoked brisket with galbi sauce, and a cooling cucumber salad. 

To round out the culinary offerings, the Wythe Hotel laid a bountiful “grazing table” featuring Texan pimento cheese alongside vibrant crudités and dips—in addition to desserts like blackberry cream puffs and lemon-blueberry pavlovas. 

Between bites, guests imbibed on Texan beverages, including two signature SAVEUR cocktails: the refreshing and sessionable Amarillo infused with Lalo Tequila, cucumber, aloe, and habanero; and the bold Midnight in the Garden with Charles Goodnight Whiskey, cognac, Bénédictine, sweet vermouth, and bitters. 

The bar was also stocked with premier Texas wines such as Mosaic Red Blend and Viognier from Grape Creek Vineyards and Euphoria from Heath Sparkling Wines. Beers from Shiner Bock (including nonalcoholic Shiner Rodeo Golden Brew) and assorted sparkling waters from Rambler Sparkling Water completed the drink list.

SAVEUR readers mingled with SAVEUR editors and staff—Frances Kim, Ryan McCarthy, Russ Smith, Fatima Khawaja, Thomas Payne, Shane Mitchell, and Toni-Ann Gardiner—as well as contributors, media, and friends such as Kristin L. Wolfe, Chuck Cruz, Hailee Catalano, and Michele Hermann, among others.

With the party in high spirits, Craddock made a toast to the sponsors and everyone who came to celebrate, and underscored the night’s overarching theme of culinary excellence and collaboration.

“There’s something special happening in Texas right now: the hospitality, the creativity, and the diversity of flavors and cultures are just so alive,” Craddock said. “And honestly? Our states have more in common than you might think. Whether you’re in Fredericksburg or Williamsburg, barbecue has a way of bringing people together.”

As the night came to a close, guests went back for seconds of glistening meat before stepping back out into the summer air.

Recipes

Texas Smoked Brisket

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Brisket Elote

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Blackberry Cream Puffs

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The post Celebrating a New Generation of Texas Pitmasters at the Ultimate Barbecue Party appeared first on Saveur.

Wisconsin has been a center of North American cheesemaking for well over a century, and this fall, that legacy has a brand-new showcase: Team SAVEUR is headed to the Midwest to be an official partner of this year’s Wisconsin Art of Cheese Festival. The event, held from September 25 to 28 in downtown Madison and across the surrounding agricultural communities, promises to be an unrivaled destination for serious cheese lovers, combining Wisconsin’s 180-year dairy tradition with culinary experiences that only America’s Dairyland can deliver.

The festival showcases Wisconsin’s gastronomic diversity through 29 exclusive ticketed events. There will be behind-the-scenes excursions to legendary creameries, where visitors will witness Master Cheesemakers at work before enjoying a lunch featuring the freshest and funkiest selections. A bourbon and cheese excursion draws on staff at the University of Wisconsin’s Center for Dairy Research for a sensory masterclass, followed by expert pairings with J. Henry & Sons Bourbon. Architecture enthusiasts won’t want to miss Pleasant Ridge to Taliesin: A Taste of Wisconsin’s Masterpieces, which combines visits to Uplands Cheese Company with a tour of Frank Lloyd Wright’s historic former home and studio. The festival’s capstone is a glitzy Wisconsin Cheese Ball—hosted by Andrew Zimmern—where guests can dance in dairy-powered revelry.

The weekend will offer serious educational opportunities through industry pros from the University of Wisconsin’s Center for Dairy Research and intimate seminars with luminaries like James Beard Award-winning author Laura Werlin and author and still life painter Mike Geno. An open-to-the-public Cheese Fair Off the Square will run alongside the Dane County Farmers’ Market, creating a pop-up marketplace where visitors can sample and purchase directly from makers and growers from across the state.

SAVEUR will also bring its culinary expertise to two exclusive festival events. On the evening of Thursday, September 25, we’ll host an intimate pairing session at the beloved cheese shop Fromagination, where owner Ken Monteleone and local wine expert Andrea Hillsey of Square Wine Co. will guide guests through thoughtfully selected Wisconsin cheeses and natural wines.

Then, on Saturday, September 27, SAVEUR senior editor Alex Testere will lead an interactive cooking demonstration, exploring the world of cooking with Latin American-style cheeses and masa alongside Jonathan Correa of La Cosecha Tortilla Company, Ricardo Gutierrez Cruz of Hoard’s Dairyman, and Ben Workman of V&V Supremo.

See here for the complete festival schedule. And follow SAVEUR on Instagram and subscribe to our newsletter for exclusive festival coverage and behind-the-scenes access to Wisconsin’s newest and greatest cheese celebration.

The post Join Us at the Wisconsin Art of Cheese Festival in Madison appeared first on Saveur.

Last month, the SAVEUR team sailed into Miami to experience its natural springtime beauty and one of its finest hospitality assets: the cruise ship industry. In a first-time collaboration, the brand teamed up with the ultra-luxury cruise line Seabourn to host award-winning regional media professionals, restaurant industry leaders, and SAVEUR subscribers in celebrating the release of its latest print issue. The gathering took place aboard Seabourn Encore in the ship’s 270-degree Observation Bar and culminated in a panel discussion moderated by SAVEUR editor-in-chief Kat Craddock, featuring local Miami chef Luciana Giangrandi, co-owner of the Michelin-starred restaurant Boia De and neighboring Walrus Rodeo; and Daniel Putzhammer, Seabourn’s senior director of food, beverage, and housekeeping operations.

The daytime soiree began with a guided tour of the stunning ship, which was designed by iconic hospitality atelier Tihany Design. The vessel launched in 2016, but the event aligned with its long-awaited maiden call to the Magic City. Guests explored the many restaurants on-board, including the signature Solis, which serves cuisine inspired by Seabourn’s Mediterranean ports of call, and also got a peek the spa, casino, sun terrace, night club, Grand Salon, and the ship’s central lounge, Seabourn Square. Everyone was decked out in resort wear, as demonstrated with particular flair by Miami vegan cookbook author Ellen Kanner, SAVEUR contributor Dinkinish O’Connor, and Miami native Chovitta Ariza, founder and CEO of Niche Carver Consulting.

After the tour, groups returned to the Observation Bar for sips and bites inspired by SAVEUR’s latest print issue. Wines included a lightly spicy, full-bodied Argentine organic malbec from Bodega Séptima and a delicate brut from Champagne Montaudon, the latter of which was also the perfect base for an elegant kir royale. 

A generous welcome breakfast spread, which guests enjoyed before and after their tours, offered parfait fixings, pastries, and egg sandwiches. During cocktail hour and the panel discussion, servers discreetly proffered trays filled with artfully composed bites, such as seared tuna with white asparagus salad and caviar-topped cauliflower panna cotta. Dessert included macarons, pineapple and passion fruit salad, chocolate toffees, McVities crumble trifle, and caramelized apricot tarts. In keeping with the fleet’s on-board restaurants, the fare was thoughtfully prepared to celebrate a range of global flavors.

Craddock had just completed a 19-day solo trip on the ship, visiting ports in Mexico, Central America, and the Caribbean. She opened the conversation with her thanks and delight to be back in the United States by way of “sunny and delicious” Miami. Indeed, it was a cloudless 85-degree day, typical for springtime in the subtropical south, and the sky, a palette of azure, was a gorgeous backdrop to the occasion. 

Craddock then set the scene by introducing her interviewees: “Two people whose work captures everything we try to do at SAVEUR, which is to celebrate how food and travel and hospitality meet to convey a sense of place.” That proved true as the conversation ranged widely, from the nitty-gritty details of running a restaurant to the panelists’ most cherished food memories. The two professionals have vastly different properties to run—Boia De is a deliberately intimate restaurant, while a typical Seabourn ship serves two tons of caviar and 160,000 bottles of Champagne per year. But both Giangrandi and Putzhammer recalled fond memories from the natural world: Giangrandi recalled peeling oranges in the kitchen and Putzhammer reflected on foraging porcini mushrooms, each with the elders who taught them their first culinary skills. 

This subject led naturally into the lengths both leaders go to to serve their guests. In Giangrandi’s case, her customers have been known to grumble and even wear campaign T-shirts to revive a Boia De dish that has gone off-menu. Putzhammer also has a personal touch with passengers and often attends the popular shore excursion “Shopping with the Chef,” where the day’s in-port market gatherings are then used to compose a meal.

The magazine’s mission was as clear as the sky to the attendees, which included Dana Baran, founder and president of the PR firm The Dana Agency. “Today’s event was flavorful in every sense,” she said. “We explored the intersection of food and travel while connecting with old friends and new ones who share joy one bite at a time.”

James Beard Award-winning author Linda Gassenheimer confirmed that sentiment. “I was introduced to a great combination of elegant cruising and excellent food,” she said. Seabourn president Mark Tamis took the microphone at the end to thank the participants; he called Craddock “a great partner,” thanked Putzhammer for his “dedication to a high level of food and hospitality throughout the fleet and around the world,” and advised Giangrandi, “the hottest chef in Miami,” that he lived just down the block from the restaurant. 

Whether that will help him score one of Boia De’s famously hard reservations remains to be seen.

The post A Champagne Toast to SAVEUR’s Latest Issue Aboard Seabourn Encore appeared first on Saveur.

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.

Last month, the SAVEUR team traveled to Texas to close out its Fall/Winter issue launch celebrations with a splash. On the heels of the Lone Star State’s first-ever Michelin Guide ceremony, editor-in-chief Kat Craddock welcomed nearly 200 guests to Houston’s grand and glittering Post Oak Hotel. Freshly decked for the season with Christmas trees and trompe l’oeil holiday tableaus, the space was the ideal setting for the evening’s festivities, as friends of the brand, readers, and guests from the local media and restaurant industry donned their holiday best, ready to mingle in cocktail dresses and cowboy boots.

Edwin Smalling, co-owner of Houston’s Basket Books & Art, an independent shop in Houston’s hip Montrose neighborhood, sold copies of the new issue alongside a blown-up version of the cover, a Caravaggio-esque wild game still life by photographer duo Gentl & Hyers. The photo’s drama and decadence set the tone for the evening as glamorous Houstonians thumbed through their copies en route to the Post Oak’s caviar and beverage stations. Inside Stella’s, the hotel’s wine bar, partygoers enjoyed an all-American bottle selection curated by Foley Family Wines & Spirits and nonalcoholic wines from Studio Null. James Beard Award-winning Houstonian bartender Alba Huerta of Julep shook up signature cocktails as well—herbaceous Snack-Bit Sprout, with Lighthouse Gin, pineapple, lime, and cider; and Old Pepper, a sweet-and-spicy old-fashioned with Charles Goodnight Bourbon and Crystal Hot Sauce.

Alongside an opulent spread of sushi, sashimi, and poke from the hotel’s chef, Jean-Luc Royère, three of Houston’s buzziest chefs shared a sampling of the city’s diverse and legendary cuisine. Nikki Tran of Kâu Ba offered scallop and shrimp banh mi with Viet-Cajun sauce. Evelyn Garcia and Henry Lu of Jūn dished out savory peanut curry with—what else?—Texas brisket. And Musaafer chef Mayank Istwal—one of nine Houston chefs honored with Michelin stars that week—stuffed fire-roasted shishito peppers with wagyu tartare and radish chutney.

Murray’s Cheese, the iconic New York shop, now in select Kroger stores across the U.S., sent over an epic savory grazing table, and guests in search of sweeter treats feasted on (almost) too-pretty-to-eat pastries, featherlight soufflés, and gelato from the Post Oak’s Bouchée Patisserie.

Several of the state’s best chefs came out, too—some still riding high off the previous evening’s Michelin accolades. Masters of Texas barbecue were in the house, including pitmaster Greg Gatlin of Gatlin’s BBQ and Gatlin’s Fins & Feathers, Don Nguyen of Khói Barbecue, and Robin Wong of Blood Bros. BBQ. Other award-winning chefs and restaurateurs in attendance included Patti Delgado from Houston’s Tex-Mex institution Ninfa’s, Levi Goode of the recently opened Credence, Nicola Blaque of San Antonio’s the Jerk Shack, Dominick Lee of the soon-to-open Augustine’s, Aaron Bludorn of Bludorn, Bar Bludorn, and Navy Blue, and Bib Gourmand and Michelin Green Star-winner Kevin Fink of Austin’s Emmer and Rye Hospitality.

From room to room, there was a sense of possibility not only for Texan cuisine, but also for the future of food writing. Legendary local and national journalists flocked to the celebration in solidarity and support of the newly independent SAVEUR, including Shern-Min Chow from Houston’s KHOU-TV, Bob and Lorretta Ruggiero of the Houston Press, Houston’s Chron. taco columnist Marco Torres, and Eater editor and SAVEUR contributor Kayla Stewart.

The Post Oak’s general manager, Steven Chou, beamed over the opportunity “to engage with a community that values quality, creativity, and the artistry of cuisine,” saying, “We couldn’t be more thrilled to contribute to such a meaningful experience and evening.” Stewart shared that she too was especially excited to celebrate SAVEUR’s “perspective of food and travel writing,” and that the brand’s recent rebirth as an independent magazine served as a “reminder that print matters, good journalism matters, and food and travel will always be points of passion and excitement for folks.”

Connecting with the Houston community is SAVEUR’s latest in a series of renewed efforts to find and deliver transportive food journalism to an audience hungry to read it. In every corner of the party, conversation bubbled up around the legacy brand’s timeless global approach to food writing, and the countless stories yet to be told about Houston’s evolving cuisine.

Midway through the evening, Craddock toasted the kismet of the occasion, noting the significance of 2024—SAVEUR’s first year as a fully independent food magazine and its 30th anniversary—and that the Michelin nod indicated a “special moment for Texas, too.” In closing, she raised a glass to the state’s “exceptionally beautiful, delicious, and diverse city,” full of like-minded culinary talent.

The post Toasting SAVEUR’s Latest Issue in Houston, a Culinary Destination on the Rise 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.

What happens when you put a group of ambitious, creative women in cheese into one room? Turns out, you get a sprinkle of everything—from ­admiration and inspiration to fast friends and easy laughter. And as I learned at a recent SAVEUR Supper in Manhattan, you also get a fascinating glimpse into the world of food science, an exchange of culinary knowledge, and a very real sense of how one beloved dairy product can bring extraordinary people together.

When she caught wind of the fact that Roth Cheese’s rising star food scientist and ­cheesemaker Madeline Kuhn would be visiting from Wisconsin, SAVEUR’s editor-in-chief, Kat Craddock, decided it was high time to celebrate some of the industry’s many women movers and shakers. So she called up a few friends over at Murray’s Cheese and got to work on planning a party.

Craddock invited some of the top women in the field—artists and artisans, entrepreneurs, writers, chefs, and scientists, many of whom had never been in the same room before—to spark conversation among a professional community that thrives on ­collaboration. These notable femmes du fromage, with journalists and wine industry friends in tow, arrived through Murray’s glowing storefront, then descended into the historic shop’s hip, subterranean cheese cave-turned-speakeasy. Guests enjoyed gingery autumn spritzes around Murray’s ­signature grazing table, featuring charcuterie, fresh and dried fruits and vegetables, and a bounty of artisan cheeses from Roth, Cowgirl Creamery, and Cypress Grove.

Once glasses were filled, introductions quickly shifted to cheery conversation, and the first few nibbles gave way to the night’s cheesy fête. Craddock—an ex-cheesemonger—­honored the women of the hour in a toast to the artisan cheese community, which, she added, “are some of my favorite people on the planet.” A lively cheese pairing roundtable gave way to side chatter about everything from champagne and cheese rinds to startup growing pains and rent prices. Here, a few attendees share their thoughts on what it means to be a woman in cheese, and how important it is to invite newcomers to the table.

Get all the cheeses used in this dinner on Goldbelly.

Around the Table

Throughout the night, a few ­Supper guests shared stories about their respective paths into the cheese world, and about their individual driving force.

Marissa Mullen is the creator of the outrageously popular website That Cheese Plate and the Cheese by Numbers styling technique, as well as the author of several books, including That Cheese Plate Will Change Your Life. After working at The Late Show with Stephen Colbert as bandleader Jon Batiste’s personal assistant and creative coordinator, Mullen started arranging cheese plates at home: “It was the only way for me to slow down,” she explains, calling this quiet act “the perfect blend of mindfulness and creativity.” Mullen also notes the industry’s collaborative nature: “People in cheese have serious knowledge and dedication to the craft but still leave room for playfulness and fun. It’s such a warm and supportive space.”

Madeline Kuhn grew up on a Wisconsin dairy farm and works as a research and development technician and a licensed cheesemaker at Roth Cheese’s Monroe, Wisconsin, facility. “Cheesemaking is rich with history and tradition—something that can’t be said for all food industries,” she tells us. “It’s an expression of the land, the animals, and the people responsible for it.” Kuhn also acknowledges that the technical side of the business is still male dominated, and she relishes the opportunity to connect with other women across the field. “My corner of the cheese world is not always the most accessible to women,” she says, “but finding community can make all the difference, creating opportunities to connect in new places—like this one!”

Kyra James is deeply ­passionate about cheese education. A Certified Cheese Professional (C.C.P.) with a master’s degree in gastronomy, the scholar and activist has taught or hosted over 1,000 tasting experiences, most recently as curriculum development director at the Cheese Culture Coalition, a nonprofit focused on increasing BIPOC communities’ access to the industry through education. Discovering that she had developed food sensitivities in her mid-20s led James to redefine her relationship with food. “Once I made the connection between cheese and our food system,” she says, “so much more made sense.” She continued: “I made it my mission to help others achieve success through innovative food education.” James notes that working with women business owners has helped her feel more confident in navigating the unfamiliar. “We all struggle with imposter syndrome,” she smiles, “but there’s nothing to squash it like being invited into a room full of badass women.”

Liz Thorpe, aka the “Cheese Queen,” is a Murray’s veteran with more than 20 years of experience sharing her expertise as an educator and as the author of multiple books, including The Book of Cheese and The Cheese Chronicles. After a foray into corporate tech, Thorpe pivoted to work as a monger at the Greenwich Village shop, eventually advancing to lead the brand’s business development and expansion. “What I loved about that time,” she now shares, “was how unmapped it was. All these cheeses were new to consumers. American artisan cheese was just starting to happen on a national scale, and there was a lot of room for invention.” She remarks on a notable shift in the business: “There were almost no women when I started. Today, I think of this as a woman-dominated industry.”

Véronique Kherian remembers being the only person in her Vietnamese family who wasn’t lactose intolerant, regularly downing glasses of milk, grilled cheese sandwiches, and macaroni and cheese as a child. In college, during her junior year abroad in Aix-en-Provence, France, she cultivated an even deeper connection to cheese. While later working as a lawyer, she began blogging about and photographing cheese under the name Miss Cheesemonger, eventually leaving the legal world for a cheesemonger job at Cowgirl Creamery’s iconic shop in the San Francisco Ferry Building, which has since closed. Also a classically trained opera singer, Kherian has since blended her two passions into a popular Bay Area cheese-­pairing recital series, Miss Cheesemonger Sings. “I’ve been involved with music my entire life, and I’ve come to see many parallels between the two fields,” she explains. “They’re both ancient crafts that involve years of technical study and can take a lifetime to master.”

Cara Siegel started her cheese career as a server in Murray’s Cheese Bar—a role she says allowed her “to dive into the culture of cheese while learning the fundamentals of customer service.” Now the brand’s director of hospitality, she’s the brains behind the evening’s event space—the underground Leroy Room—and has a keen eye for creating remarkable cheese experiences. “I was once asked to conceal an engagement ring inside a small-format triple crème,” Siegel laughs. “Cheese people are kind, quirky, ambitious, and have great taste.” She continues, “and after sitting among women who have found ways to incorporate cheese into personal coaching, engineering—even classical music!—I’m feeling more in tune with this industry than ever before.”

The Menu

• Cranberry Orange Spritz with Candied Ginger
• Cheese Board with Roth Cheeses
• Roth Aged Gouda with Cranberry-Orange Preserves and Frosted Rosemary 
• Fennel and Celery Salad with Roth Buttermilk Blue
• Roast Chicken with Roth Grand Cru Stuffing
• Roth Canela-Apple Tarte Tatin

—Murray’s Cheese Executive Chef, Clare Malfitano

Perfect Match

Industry tastemakers weigh in with their favorite cheese pairings.

“River’s Edge Chèvre [Oregon] Up In Smoke, a soft, smoked goat’s milk cheese with tart and spicy kimchi.” —Cara Siegel 

“Roth Cheese [Wisconsin] Buttermilk Gorgonzola, gingerbread cookies, and a dollop of cranberry preserves.” —Madeline Kuhn

“Amanteigado [Portugal], a funky and soft-centered sheep’s milk cheese atop a chewy round of piquant chorizo.” —Liz Thorpe

“Grand Cru Surchoix from Roth Cheese [Wisconsin], with a mellow, not-too-peaty single malt and salty almonds.” —Kat Craddock 

“Jasper Hill Farm [Vermont] Bayley Hazen Blue: a peppery, raw-milk blue with Castelvetrano olives and salt and vinegar chips.” —Marissa Mullen

“Brillat-Savarin [France], a fluffy, classic triple crème sandwiched between rainbow-colored macarons.” —Véronique Kherian

Glowed-up Gouda

In her day-to-day life as a cheesemaker and ­scientist, Madeline Kuhn has her hands in a variety of different dairy products. She’s always workshopping new offerings, but one wheel in particular has a special place in her heart: Her brainchild, Roth Aged Gouda, a recipe that took three years to perfect. While younger expressions of the Dutch-style cheese are mild and kid-friendly melters, Kuhn’s version ripens for a full six months after forming, resulting in sweet-and-salty brown butter, toffee, and pineapple notes. Distinctive enough to stand on its own, this cheese is also gorgeous with aged spirits and ­cocktails, so chef Clare Malfitano welcomed SAVEUR’s guests with shards of the deeply ­flavorful cheese, drizzled, per Kuhn’s suggestion, with a tart cranberry-orange preserve. Get the look at home by topping each bite with a few fresh or candied rosemary leaves.

Recipes

Fennel and Celery Salad with Roth Buttermilk Blue

Get the recipe >

Roast Chicken with Roth Grand Cru Stuffing

Get the recipe >

Roth Canela-Apple Tarte Tatin

Get the recipe >

The post Get to Know America’s Greatest Women Cheese Professionals 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.