Can a woman ever have too much crystal? Or too much Baccarat crystal? Or too much fabulous food? I donʼt think so. The Crystal Room, Baccarat, Paris, provides all these necessities. Walk through a magnificent high-ceilinged hallway with matching six-foot solid crystal fireplaces to dining rooms resplendent with giant crystal […]
Articles written by: Yvonne Mason
First published in IFWTWA’s Press Pass Earlier this year, Press Pass included an invitation for wine writers to visit Les Fenouilledes. Member Yvonne Mason was invited to pay a solo visit and found enchantment among the vineyards. She shares detailed information about the significance of the region and the individual […]
One evening, our meal that Chef Hyman prepared at bin on the lake at Carillon Point near Seattle concluded with a fabulous and most unexpected Moulard Foie Gras from Oregon with fresh figs, wildflower honey, Marcona almonds and Medjool date jam on a brioche. Love at first bite.
Martin Yan extends his hand in a warm handshake and places a lucky gold-foiled chocolate Chinese New Year coin into my hand in a greeting at the opening of Joy Restaurant in Indio, California. Yan tells many stories in Chinese and in English to the assembled diners’ delight.
We enter Royce Hall, U.C.L.A. to recorded sounds of Television’s “Marquee Moon. It is a Rock ‘N Roll night.”
Anthony Bourdain strolls onto the bare stage, and the audience goes wild, as if Anthony were Mick Jagger. Bourdain is here to promote his latest book, Medium Raw, A Bloody Valentine to the World of Food at the People Who Cook.
The Boulders Executive Chef Michel Pieton and Executive Sous Chef Gregory Wiener
Start with lobster & mango gazpacho shooters, advance to gala apple, pomegranate & orange salad with roasted shallot balsamic dressing, then enjoy miso-glazed sea bass with shiitake mushrooms, quinoa, grilled pineapple & papaya salad, and delight in the finale of fresh berries tartlet with almond-date crust. And, all for less than 600 calories.
Virginians eat quite well, from Revolutionary War-era foods to contemporary haute cuisine. I visited the state known as Old Dominion to sample what makes Virginian cuisine…well, Virginian, focusing on eateries in Charlottesville, Hanover and Richmond. Join me as I tour both historic and new establishments where chefs and winemakers have carved a distinctively Southern niche.
Cuba has intrigued me since I was very young. Perhaps it’s the stories my Aunt Olga told me upon her return after a two-year stay in that country during one of the times Fulgencio Batista was its president. Perhaps it’s the memory of watching my parents dancing to the Spanish language song “Bésame Mucho”, or that I once saw the unforgettable and adorable Lucy and Desi Arnaz of movie and television fame snuggling at the Chi Chi Club in the southern California desert city of Palm Springs. I had to see this country – both compelling and forbidden – for myself.