|
 ¡Sabroso! magazine started in the spring of 2003. There was a good debate for the name of the magazine and it came down to two final choices ¡Sabroso! and ¡Buen Provecho! It was my belief that there was a readership in Southern New Mexico and West Texas that was hungry for a dialogue on the art of food preparation, recipe ideas and glimpses behind the front doors of local dining establishments. As we went forward from year to year, we added information on specialty food ingredients, kitchen gadgetry, wineries and wine tips, cookbooks and local culinary events and talent. We also focused a bit more on travel with a culinary emphasis.
My love of the culinary arts had, for the better part of my professional life, been the joy and work of my life. In the beginning many of the recipes were prepared by me. I had a tendency of being a little too classical and formal in my approach. Our Editor in Chief, Kelly Jameson, was much more “plugged into” the homemaker generation and working moms. She encouraged me to broaden and soften the editorial approach of ¡Sabroso! As we progressed, we acquired contributing writers Sunny Conley, Kelley Coffeen, Alejandro Dumakis, Daniel Hoyer, Bobby Lee Lawrence, Lisa Scafuro, Dana Harrison-Tidwell, Anela Borrego, Katie Beck, Breezy Cade, Jillian Mills, Barbara Alvarado, Ruth Tabor, Charlotte Tallman, Jenna Frosch and Megan Pierson.
It became evident that ¡Sabroso! now required its own editor and Jeff Becker joined our staff. Under Jeff’s guidance the magazine flourished and his writing style and love for food and entertaining elevated ¡Sabroso! to the next level. Jeff introduced a whole pallet of local articles and also local recipes for families and friends. We also brought on board to the ¡Sabroso! editorial team a chef, caterer and culinary teacher named Jane Steele. Jane brought another direction to our approach on recipes and entertaining. Her talent and her fun demeanor debunked the myth that chefs are temperamental. Jane is still with the team and she is a delight to work with.
Much of the ¡Sabroso! magazine appeal is due to the great photography. We were fortunate to have several special photography professionals that really made a difference. They are Marty Snortum, Jesse Ramirez, Joe Burgess, Russell Bamert, Bill Faulkner, Darren Phillips, Carolyn Bowman and Beto Ibarra. Their photography was sized and corrected by Claudia Carle.
The articles, the story ideas, the photography, the look and the feel of the magazines came together with the significant graphic design skills of Myron King and Grisieda Campos and the skilled web site work of Jim Widby.
¡Sabroso! has developed a loyal readership, many of whom subscribe and have copies mailed to their homes or places of business. Some purchase ¡Sabroso! at Barnes & Noble or at local retail locations, or pick up a copies at one of our advertiser restaurants. Often we get requests for back copies and unfortunately are not able to fulfill those requests. We are in the process of converting all of our recipes to a printable web page that can be accessed at our website www.sabroso-magazine.com
When I tell people what I do for a living, I frequently hear comments like, “I love ¡Sabroso! – We always try to get a copy,” and “I also mail one back home to family.” Now, five years later, I sit here with a lot of pride in what ¡Sabroso! has become and its popularity. We have downsized the staff due to the current economy and many of the contributors that helped me create and develop ¡Sabroso! are no longer with the company. As you can see by my recognition in the above paragraphs, it takes many talented people to produce an edition of ¡Sabroso! These fine writing and food professionals have my gratitude in all of their contributions big and small.
In this Fifth Anniversary issue we wanted to bring together some of our favorite recipes in a format that approaches entertaining at home with winter, spring, summer and fall menus for entertaining. The recipes have been reformatted into a cookbook format and this style will be placed on the web site as we go forward. It is my hope that you will retain this copy as one of your favorite cookbooks. The Best of ¡Sabroso! is designed for you the reader. Thanks for the opportunity to write for you. We are looking forward to the next five years of producing ¡Sabroso!
¡Buen Provecho!
Bob Skolnick
Publisher / President
575-525-7045
|
