At Food & Wine, we pride ourselves on always looking ahead. But, just this once, I’m going to use this space to look back as I step down as editor in chief after 21 years. To assist me in this daunting task, I asked my friend Mario Batali to conduct an exit interview, excerpted below (the photo of Mario with Jimmy Fallon and me is from one of my favorite F&W stories ever). But I’ll stay connected with this incredible brand and with you, dear reader, as I head to Chefs Club by Food & Wine, a restaurant concept created in partnership with F&W. At its locations in New York and Aspen, Chefs Club curates the best chef dishes from around the country and the world on one great menu. Please stay in touch; I’ll forever be @fwscout!
MARIO: Do you think back on trends that you’re embarrassed you championed in Food & Wine?
DANA: I’m more embarrassed by the trends I missed. About 10 years ago, I was at a culinary school giving a talk and afterward some brave person in the front row asked, “So, do you publish any vegan recipes?” And I said, “No. You know, we’ve just never found any vegan recipes that we like.” And she said, “You just wait. I recently published a vegan cookbook with some of the best chefs, and they have really good recipes.” And I was like, “No way.”