Vickie Mabry
With a degree in Journalism from UGA, I've built a career in public relations, marketing and communications for associations. My clients have represented a diverse mix of industries -- from food and beverage manufacturers and restaurants to product fundraising. My writing experiences have been equally diverse -- from newsletters and magazine articles to corporate brochures, annual reports and awards ceremony scripts with supporting PowerPoints. I've developed successful media campaigns to lay and trade press that resulted in unprecedented media impressions. My clients have landed on the pages of Life Magazine, Better Homes & Gardens, Gourmet, Bon Appetit, Southern Living and a host of well-respected newspapers and industry trade publications. I love good story telling, the occasional unorthodox approach and the notion that a good lead can draw in even the most hardened reader.
Farallon-San Francisco
"The whole experience came dangerously close to unseating the sight of my daughter's face at the movies 16 years earlier." I'm not a food critic but I play one on TV. This column relied on my travels to afford opportunities to visit and dine at DiRoNA designated establishments. I always wrote these articles in first person never apologizing for the fact that I was NOT a professional food critic. That was never the point.
Hamersley's Bistro-Boston
"Why would two guys from Iowa drive all the way to Boston for roast chicken?" I'm not a food critic but I play one on TV. This column relied on my travels to afford opportunities to visit and dine at DiRoNA designated establishments. I always wrote these articles in first person never apologizing for the fact that I was NOT a professional food critic. That was never the point.
Chicago Chop House
"The first clue came in the name itself." I'm not a food critic but I play one on TV. This column relied on my travels to afford opportunities to visit and dine at DiRoNA designated establishments. I always wrote these articles in first person never apologizing for the fact that I was NOT a professional food critic. That was never the point.
Chefs on the Edge
No chefs were harmed during the making of this article. Indeed, there were several insightful observations and it was great sport watching the interplay between these leading restaurateurs. "We are all part of the American cauldron. It is beautiful to see it all come together."
Bon Appetit Said
Thanks to contacts through NY Women in Communications, I snagged an interview with Bon Appetit's Columnist Tanya Wenman Steele. We had a great conversation!
