Articles written by: Yvonne Mason

Yvonne Mason

Yvonne Mason has been a food, dining and travel writer and editor, for numerous print publications, such as Easy Reader, Rendevouz, Gault Millau. Press Telegram, Random Lengths, and San Pedro Magazine since 1975. She is an award wining photographer and painter with many one-woman shows. Mason has taught writing for many years. She is a California Poet in the Schools, with widely published poetry, a longtime member of Southern California Restaurant Writers and president emeritus of that organization. She is a past board member of International Food, Wine & Travel Writers Association. Mason is a member of the Culinary Historians of Southern California. For the past few years, she has been concentrating on writing, photo essays and editing www.yvonnemasontraveleats.com and contributing chef/vintner profiles and travel stories to Global-Writes.com and Press Pass.

Crystal Room, Baccarat
Chronological / Destinations / Europe / Hotels & Resorts

Crystal Room, Baccarat

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 […]

’Frediric the Winemaker
Chronological / Destinations / Europe

Old Vines, Young Vintners

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 […]

Chef R. Paul Hyman
Chefs of Distinction / Chronological

Chef R. Paul Hyman

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
Chefs of Distinction / Chronological

Martin Yan

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.

Anthony Bourdain at U.C.L.A.
Chefs of Distinction / Chronological

Anthony Bourdain at U.C.L.A.

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.

Michel Pieton, Gregory Wiener
Chefs of Distinction / Chronological

Michel Pieton, Gregory Wiener

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.

Eating Well in Virginia
Chronological / Destinations / Food / Hotels & Resorts / United States / Virginia

Eating Well in Virginia

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.

Alessandro Colaiacomo
Chefs of Distinction / Chronological

Alessandro Colaiacomo

Alessandro Colaiacomo arrived in California, from Rome, fifteen years ago. He had worked for Cinecitta Studios, Rome, as assistant director, traveling all over Italy before departing for southern California.

Cuba Si/Cuba No
Chronological / Destinations / Island Nation

Cuba Si/Cuba No

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.

John Rivera Sedlar
Chefs of Distinction / Chronological

John Rivera Sedlar

John Rivera Sedlar is proprietor/chef of the critically acclaimed Rivera Restaurant in Los Angeles; it features Modern Latin American Cuisine.