SAVEUR’s 25th Anniversary Celebration

Contributors past and present gathered to fête a quarter century of Saveur.

Chefs, photographers, writers, and longtime friends of Saveur recently gathered to celebrate the magazine’s 25th anniversary at our Manhattan headquarters. The guest list included a lively assortment of contributors old and new, including chef Jonathan Waxman, founding creative director Michael Grossman, writer and cookbook author Ted Lee , and current editor-in-chief Sarah Gray Miller. Chefs and restaurateurs Andrew Carmellini, Jimmy Bradley, and Justin Smillie were also in attendance.

On the menu: the late contributor Johnny Apple’s leg of lamb with an herb-garlic crust, a smoked trout hash (made with trout from Acme Smoked Fish in Brooklyn) developed by former test kitchen director Hunter Lewis (now editor-in-chief of Food & Wine), chef Martin Yan’s signature scallion pancakes, and pralines inspired by Loretta Harrison of Loretta’s Authentic Pralines in New Orleans—all recipes published in the anniversary issue. An oyster and caviar sampling by Island Creek Oysters set a festive tone, alongside Talbott Vineyards wines, champagne from Nicolas Feuillatte, and signature cocktails by WhistlePig Whiskey. Here are a few memorable moments from the evening’s festivities:

Editor-in-chief Sarah Gray Miller speaks with guests.
Editor-in-chief Sarah Gray Miller has come full circle. She began her magazine career at SAVEUR 25 years ago—as the assistant to founding editor-in-chief Dorothy Kalins.Gabe Ramirez
Chef Johnathan Waxman speaks with guests.
Chef Johnathan Waxman has contributed recipes to SAVEUR since the magazine’s inception.Gabe Ramirez
Past Saveur staffers had a chance to catch-up and reminisce. From left to right: Mindy Fox (former assistant editor), Sarah Gray Miller (former assistant to the editor-in-chief; current editor-in-chief), Christina Roig (former assistant to the editor-in-chief), Michael Grossman (founding creative director), Kelly Kochendorfer (the first person to oversee the magazine’s test kitchen), Catherine Tillman Whalen (former assistant and associate editor; current senior editor), Kathleen Brennan (former senior editor), and Caroline Campion (former senior editor).
Past Saveur staffers had a chance to catch-up and reminisce. From left to right: Mindy Fox (former assistant editor), Sarah Gray Miller (former assistant to the editor-in-chief; current editor-in-chief), Christina Roig (former assistant to the editor-in-chief), Michael Grossman (founding creative director), Kelly Kochendorfer (the first person to oversee the magazine’s test kitchen), Catherine Tillman Whalen (former assistant and associate editor; current senior editor), Kathleen Brennan (former senior editor), and Caroline Campion (former senior editor).Catherine Tillman
Island Creek Oysters of Duxbury, Massachusetts, manned the raw bar with a sampling of fresh oysters and caviar.
Island Creek Oysters of Duxbury, Massachusetts, manned the raw bar with a sampling of fresh oysters and caviar.Gabe Ramirez
Rosario Mendoza of Restaurante Tlamanalli graced the cover (in a photo shot by photographer Laurie Smith) of SAVEUR’s inaugural issue in the summer of 1994.
Rosario Mendoza of Restaurante Tlamanalli graced the cover (in a photo shot by photographer Laurie Smith) of SAVEUR’s inaugural issue in the summer of 1994. It was only fitting that we stop by to say hello while in Oaxaca reporting “Return to Oaxaca,” which ran in the 25th anniversary issue.Gabe Ramirez
Murray's Cheese supplied beautiful cheese boards for the event.
Murray's Cheese supplied beautiful cheese boards for the event.Gabe Ramirez
R.W. “Johnny” Apple Jr.'s Leg of Lamb with Herb-Garlic Crust
R.W. “Johnny” Apple Jr., a New York Times correspondent and editor who passed away in 2006, was a prolific SAVEUR contributor from the magazine’s earliest days. Apple’s Leg of Lamb with Herb-Garlic Crust, served at the party (and supplied by Niman Ranch and the American Lamb Board), was originally featured in the March/April 1995 issue.Gabe Ramirez
Emmi sponsored the popular Raclette station.
Emmi sponsored the popular Raclette station.Gabe Ramirez
Gabrielle Lenart and Jessie Yu Chen of This Queer Kitchen, and SAVEUR Test Kitchen Assistant Ryan Haber.
Bravo and thank you to Gabrielle Lenart and Jessie Yu Chen of This Queer Kitchen, along with SAVEUR Test Kitchen Assistant Ryan Haber for a terrific job preparing the recipes from the issue.Gabe Ramirez
WhistlePig Whiskey supplied guests with rye whiskey, as well as a signature Preakness cocktail. Champagne Nicolas Feuillatte provided the bubbles.
WhistlePig Whiskey supplied guests with rye whiskey, as well as a signature Preakness cocktail. Champagne Nicolas Feuillatte provided the bubbles.
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