Place Settings by SAVEUR
SAVEUR
For over 25 years, SAVEUR has brought food stories and recipes from around the world into the kitchens of home cooks and culinary enthusiasts. Now, we’re launching our first-ever podcast: Place Settings. Follow along as we travel across the U.S. to meet the chefs, farmers, makers, and creatives who are transforming the food space through their unique connection to a place. Each week, our editors will chat with a food innovator whose personal journey is as compelling as what they’re putting on the plate.
Alice Waters On Feeding People an Idea and Victory-Meets-Guerilla Gardening in Berkeley, California
When she opened her restaurant Chez Panisse in Berkeley in 1971, Alice Waters had no plans for pioneering California cuisine or launching the farm-to-table movement across the U.S. But following her passion for market-fresh, seasonal cooking—sparked by a trip to France as a student—led her to work directly with local organic farmers and spotlight the origins of each ingredient on her menu. Those ideals have since reshaped the entire American food landscape, from grocery stores to fine dining res
Dec 1, 2022 • 37:03
Omar Tate & Cybille St.Aude-Tate on Celebrating Black Foodways and Building Better Food Systems in Philadelphia
With Honeysuckle Provisions, co-founders Omar Tate and Cybille St.Aude-Tate are offering something comfortingly familiar but also radically new. Their Afrocentric grocery store and cafe opened last month in West Philadelphia to serve a neighborhood where fresh, organic produce and healthy food options were in short supply. Building on over a decade of experience working as chefs mostly in New York City—with both also running successful pop-ups until the pandemic hit—the couple wanted to create a
Nov 17, 2022 • 36:19
Chris Gentine on the Joys of Culinary Collaboration and the Art (and Science) of Affinage in Wisconsin
Cheese grader and affineur Chris Gentine sees infinite possibilities in transforming an already excellent cheddar into something new and unexpected. Along with his wife, Julie, Gentine is at the creative heart of Deer Creek Cheese, the company they founded in Sheboygan, Wisconsin, just north of Milwaukee. Building on the state's classic cheeses as a base, the couple then infuses their own special alchemy of flavors, from juniper berries to green chartreuse. They work closely with master cheesema
Nov 10, 2022 • 29:20
Doris Hồ-Kane on the Power of Punk Music, and Creating a Living Archive Through Food and Art in Brooklyn (By Way of Vietnam)
Since opening Bạn Bè last year, Doris Hồ-Kane has sparked a fast-growing following. As New York City’s first Vietnamese American bakery, the small-but-ambitious space is dedicated to celebrating Vietnamese food and community. Hồ-Kane’s butter cookie tin (featuring ingredients like tamarind, ube, and sesame) quickly garnered a 10,000-person waiting list when it started popping up in Instagram feeds. Now, customers line up for her glowing green pandan-coconut waffles and agar jellie
Nov 3, 2022 • 27:35
Sean Brock on Why All Restaurants Might Need a Meditation Room, and Geeking Out in His Food Lab in Nashville
Nashville-based, award-winning chef and bestselling cookbook author Sean Brock has been busy over the last two-and-a-half years. He launched four restaurants—including his most personal project to date: a duo of restaurants called Audrey and June. Named after his grandmother Audrey (whose middle name was June), the spaces take up both floors of a sweeping A-frame building that’s inspired by the tobacco barns of Brock’s native Appalachia. Together, they’re an ode to his childhood growing up in Vi
Oct 27, 2022 • 35:49
Johnny Ortiz-Concha on Culinary Initiations and Honoring Time Through Food in Northern New Mexico
Johnny Ortiz-Concha’s journey to finding himself as a chef doesn’t follow the typical career path—which has led him from the mountains of northern New Mexico to the kitchens of some of the country’s most prestigious restaurants. His first job was at Alinea in Chicago when he was only 19 (and the restaurant had just earned its third Michelin star), followed by a stint at Willows Inn off the Washington coast. At 23, while working at Saison in San Francisco, he was named an Eater Young Gun. But rig
Oct 20, 2022 • 32:32
