MLiss A Hinshaw

M’Liss is a freelance travel writer with a niche for food which together makes the world her place to explore fabulous sites and tasty foods. After retiring from public safety work, she picked up the pen and pad and with a camera around her neck started searching for delicious desserts, occasional protein to balance the sugars and all served in scenic locations. A native San Diegan, she enjoys the wonderful year round weather but one can only eat so many fish tacos until its time to hit the road and find what else the universe offers.

The Sweet Side of Hilo, Hawaii

Guava, mango and lilikoi flavors are some of the traditional Hawaiian flavors used by a classically French trained chef in Hilo, Hawaii.  Baking with butter and squeezing fresh fruit juices are the heartbeat of the kitchen.

pork roast with plums

Forget the fondue, it’s the meat in Zurich

It was time for a change, bring back traditional Swiss food from the land to the plate. Hung’ER Butchers Shop and Restaurant in the Park Hyatt Zurich is more than locally sourced. Chef de Cuisine Frank Widmer has been working exclusively with a butcher in the village Jona who makes sausages, dry ages meat and pork and with no waste.

San Diego’s Natural Sourdough by the Beach

It’s the simple things in life that bring tasteful pleasures. Sourdough bread made with flour, water and sea salt – that’s it. And baked in a cast iron pot. Olive Café and Bakery owner, Sarah Mattinson, a New Yorker who loved the whole shebang about deli’s, moved west and was determined to create the same from scratch.

Growing Chocolate in Hawaii

Hawaii the state of scenic sunsets, gorgeous beaches, and chocolate?  Yes, the “food of the Gods” is grown on the Big Island near the fertile lands where coffee and avocados abundantly grow.

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Cullen Skink the Scottish Fish Stew

Cullen Skink, or fish stew with smoked haddock, is a Scottish tradition and Chef Jenny Thomson demonstrated how to make a quick and hearty pot during her hands-on culinary class.

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Monumental Dining Over Paris

The ultimate lunch in Paris should begin with the crème de la crème. Discover the beauty and elegance of Chef Alan Ducasse’s Jules Verne Restaurant.

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