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Posts Tagged ‘James Oseland’

Morning Media Newsfeed: Condé Nast Names CMO | Gregory Writing Book on Jewish Faith

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Edward Menicheschi Named CMO of Condé Nast (FishbowlNY)
Edward Menicheschi has been named chief marketing officer and president of Condé Nast. Menicheschi most recently served as Vanity Fair’s VP and publisher. New York Post Menicheschi will replace Lou Cona, who is getting the boot. Some were speculating that Gina Sanders, the president of Condé’s Fairchild division, might land the vacant Vanity Fair job now that her group is being sold to Penske Media Corp. Capital New York Cona has served as the media group’s president and chief revenue officer since April 2013. As home to the publisher’s corporate and digital sales and marketing teams, the division is a central corridor of business-side power. Cona first ascended the corporate ladder to the media group in 2010 after his own stint as Vanity Fair’s vice president and publisher, and a run at The New Yorker before that. WWD Cona’s departure came as a surprise to some within Condé. In April 2013, he was promoted after he mused about retiring at the ripe age of 55. TheWrap Prior to Menicheschi’s role at Vanity Fair, he was president of WWD Media Worldwide. He has held a number of senior roles at Vogue and GQ.

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Food Blogging

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Saveur Serves Up Gourmet Eats on the West Side Waterfront

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Foodies flocked to Saveur magazine’s annual barbecue last night at the 79th Street Boat Basin, where they could sample bites from 17 different chefs and restaurants. Highlights included seafood boudin blanc from Sean Rembold‘s Wythe Hotel; Dale Talde‘s lemongrass slippery pork noodles; grilled lamb sliders by Amanda Freitag; barbecued chicken wings and potato chips from Marc Meyer of Tenth Avenue Cookshop; and barbecued octopus grilled up by Chris Cipollone, executive chef at Piora. Food lovers also got to try dishes crafted by Joey Campanaro, Mike Price, Kerry Heffernan, Jenn Louis, Dana Cree, Einat Admony, Jonathan Benno, Richard Capizzi, Brent Young, Sara Bigelow and Justin Devillier. Saveur editor-in-chief James Oseland and publisher Kristin Cohen co-hosted the event, which was packed with hungry diners. Click through the jump for more photos!

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Saveur To Launch Restaurant Review Column

Saveur readers will notice something new in the upcoming March issue of the culinary magazine.  The title is debuting a new section that will feature restaurant reviews written by a variety of Saveur contributors as well as guest authors such as John Mariana, Gael Greene, Betsy Andrews, and Jay Rayner.  Reviews will showcase dining locations across the globe and, according to editor-in-chief James Oseland, will serve as “expansive, thoughtful pieces about very interesting restaurants of the moment.”  Raphael Brion of Eater spoke with Oseland and got an idea of what to expect from Savuer’s newest column.

With a lot of our favorite contributors — in their usual daily lives and work, in fact, as restaurant reviewers — we just ultimately realized, wow, it would be a really splendid thing to give some of our favorite writers a forum in which to write long-form restaurant reviews. Reviews that could almost stand up more as essays, as deeper think-pieces than trade make-or-break reviews.

Senior editor Betsy Andrews, who will lend her voice to Savuer’s restaurant review pages, is also leading mediabistro.com’s Food Writing Boot Camp.  Andrews will help participants develop a portfolio of food-related stories and impart her wisdom on the following skills:

  • How to really read a food magazine
  • How to write a pitch an editor can’t turn down
  • How to break into a print or online food magazine (and where)
  • How to edit yourself
  • How to find your niche within the food-writing community

The class will take place in three-hour evening sessions and run six weeks from Tuesday Mar. 8 – Apr. 12.  Meetings will be held in Midtown East and registration costs $425.

Saveur Celebrates Successful Year With Gourmet Potluck Feast

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Saveur Publisher Merri Lee Kingsly and Editor-in-Chief James Oseland have a great time at their holiday party Tuesday night

We’ve been to enough media parties to become very well-versed in how to delicately eat hors d’oeuvres while chatting with someone and balancing a glass of wine. We know to steer clear of the mini sliders and stick to anything that can be consumed in one bite.

But when we arrived at Saveur‘s jam-packed test kitchen-cum-party space on Tuesday night, we knew we would have to throw all our party rules out. The theme of the potluck party was simplicity and celebration, and it was catered by some of the best chefs in the biz, who mingled among the crowd or served their food from steaming chafing dishes themselves. And never mind that one-bite rule; we dug into Scott Conant‘s balsamic glazed ribs, Christopher Lee‘s black truffle and bucheron cheese potato gratin and chocolate cupcakes topped with caramel buttercream and crumbled bacon, which sounds weird but was delicious.

After a successful year that saw Saveur leading its category in ad sales, publisher Merri Lee Kingsly was absolutely beaming as she and editor-in-chief James Oseland welcomed all the participating chefs, including Marco Canora, John DeLucie, Alex Guarnaschelli, Gavin Kaysen, Michael Laiskonis, George Mendes, Seamus Mullen, Pichet Ong, Zak Pelaccio, Michael Psilakis and Bill Telepan.

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The chefs, with Kingsly and Oseland

More photos after the jump

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Saveur Takes Over Shake Shack To Celebrate Burger Issue

saveur1.jpgHere’s some proof that magazine parties aren’t dead. We just got back from munching on yummy burgers and crinkle-cut fries at Saveur‘s party celebrating its August issue, which is all about burgers. Of course, the shindig took place at one of New York’s hippest burger establishments: Shake Shake on the Upper West Side.

saveur2.jpgIn between mini servings of cheeseburgers, fries and shakes (we recommend the basil), we chatted with publisher Merri Lee Kingsly, who has been working to close the magazine’s October ad pages. “It looks like we’re going to be up 10 percent,” she said. “Maybe more.”

We also managed to catch editor in chief James Oseland before he ran back to the office. We picked his brain about his recent stint judging on Bravo’s “Top Chef Masters.” Yes, the food on the show really is that good, he said. “It’s amazing because some of these chefs are used to working with a staff of 20 people,” he said. “They’re not used to chopping onions, let alone working in an unfamiliar kitchen.”

Saveur also had another thing to celebrate this week: the launch of its newly designed Web site. Kingsly said there were the usual glitches when it first launched on Monday, but things seem to be running smoothly now, allowing the magazine’s staff to relax, kick back and enjoy a burger.

More photos of today’s party after the jump

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What’s Next In Epicurean Magazines: 4 Questions For Saveur Publisher Merri Lee Kingsly

saveur.pngNewspapers are dying, magazines are closing and more journalists are finding themselves without paying gigs every day. Everyone is wondering: what does the future hold for the media? We brought the questions to the front lines, asking leaders in the field to tell us: what’s next?

As publisher of epicurean magazine Saveur for the past 18 months, Merri Lee Kingsly has seen impressive growth in the pub’s ad sales. Earlier this month, Kingsly announced that Saveur‘s June/July issue was the largest in the publication’s 15-year history with 22 percent more ad pages and 14 new advertisers compared to last year. And the Ellie-winning magazine is preparing to get even more visibility (and, hopefully, ads), thanks to editor-in-chief James Oseland‘s cameo on Bravo’s “Top Chef Masters” and a new Web site set to launch later this summer. We asked Kingsly about her successes so far and what makes Saveur different from all the rest.

FishbowlNY: As other magazines struggle, Saveur‘s recent June/July issue has 22 percent more ads than last year. Why do you think you have been so successful?

Merri Lee Kingsly: We are true to our mission. Everything we do is very much about the tradition and heritage of food. We’ve never been about the hottest restaurants and the hottest chefs and the new places to go, and I think that is the key to our success. When you look at the whole competitive set, which has forever been about the hottest restaurants and the hottest chefs, they’ve really followed the weak economy. They are only talking about how people are huddled in their kitchens making stews for the weekend. These are magazines that forever talked about going out and eating and traveling and they have changed their tune in such a drastic angle that they’ve not only confused the reader but they’ve chased the advertiser away. They have abandoned their luxury market. We haven’t. We haven’t changed the formula; we’ve been doing the same thing for 15 years.

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