Still the Life of the Party
Susan Mason has dazzled Savannah with her magic for 40 years!
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This year, Savannah’s beloved grande dame of gatherings, Susan Mason, celebrates 40 dazzling years of shaping the way the Hostess City celebrates. From intimate candlelit suppers to glittering soirées in moss-draped squares, Mason has spent four decades feeding the very heartbeat of Savannah — one unforgettable dish, one perfectly chilled glass of champagne, one warm moment of hospitality at a time.
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Growing up in a small town in Alabama, Susan was not born an epicure. She says, “I ate nothing but peanut butter and jelly sandwiches growing up.” In 1985, she started her business with little money after her marriage ended. “I just think you do whatever you have to do to survive. I really didn’t learn to cook until I had this business and had to earn a living.”
A few years ago, I had the good fortune — truly, the delight — of being invited to her home for lunch. Susan opened the door with that signature sparkle in her eye and immediately pressed a glass of wine into my hand, as if we were old friends slipping into an afternoon meant just for joy.
The scene inside could have graced the pages of a magazine. In the front room, she had set a brightly colored round table that fairly shimmered with intention — petite vases of spring tulips nodding just so, vintage china catching the light, glassware glowing like tiny jewels.
“I learned one of the most important lessons of entertaining from my dear friend Craig Claiborne,” she said, gliding around the table with the ease of someone born for hospitality. “Always use a round table. A round table guarantees good conversation — no corners to hide behind, no edges to separate people. Just stories, laughter, and connection.”
In that moment, with the fragrance of her luncheon drifting from the kitchen and the Lowcountry sunlight pouring through her windows, I understood exactly why Savannah adores her. Susan Mason doesn’t just feed people — she brings them together, stitches them into the fabric of the city she loves, and turns every meal into a memory.
To Susan, The Olde Pink House isn’t just a favorite restaurant — it’s practically her second home. “It’s my office,” she always laughs, and she isn’t kidding. She’s been going there for years, slipping into her favorite table as naturally as someone settling behind a beloved desk. Her dearest friend Donna Moeckel owns the restaurant, her daughter was married there, and she’s celebrated countless birthdays beneath its candlelit glow. She knows the staff like family, attends their weddings and baby showers, and is woven into the very rhythm of the place. When Susan walks through those historic doors, she’s not just dining — she’s stepping into a space where friendship, celebration, and Southern hospitality live side by side. No wonder she calls it her office: it’s where life, love, and work all come together.
Holiday Dishes to Savor This Season - shared by Susan Mason for my Tides of Tradition Christmas Recipe Box. This recipe is sure to please a crowd.
Cherry Balsamic Pork Tenderloin
Serves 6
INGREDIENTS:
1½ cups cherries (fresh or frozen, then thawed) halved and pitted
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons fresh thyme, plus a few sprigs for garnish
1 teaspoon kosher salt
½ teaspoon black pepper
2 garlic cloves, peeled
2 pork tenderloins, about 1 pound each
Combine all ingredients except pork in a high-speed blender or food processor. Blend mixture until smooth and pureed, about 45 seconds. This will make about 1½ cups. Reserve ½ cup of marinade for basting and another ½ cup to pass separately when serving.
Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag.
Pour the remaining ½ cup of marinade over the tenderloins. Seal the bag and make sure all the meat is coated.
Marinate at least 30 minutes at room temperature or chill up to 48 hours. Remove pork from the refrigerator 30 to 45 minutes before grilling or roasting.
Prepare the grill on medium-high heat.
Remove the tenderloins from the bag and place in the center of the grill. Discard the bag with the marinade.
Cover and cook for 12 to 15 minutes, turning every 4 to 5 minutes, until the tenderloin reaches an internal temperature of 140 to 145 degrees using an instant-read thermometer.
Let pork rest 5 to 10 minutes before slicing. Garnish with cherries. Serve with reserved marinade.
That pork tenderloin looks amazing! Thanks for sharing - we'll have to try it.