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Maralyn D Hill
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Member since: December 27th, 2010
Freelance travel writer Maralyn D. Hill, The Epicurean Explorer, is past president of the International Food, Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

You can follow Maralyn at Where and What in the World or see her profile on ifwtwa.org
Editor-at-large | City Room Inc.
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STATS ARTICLES 8 | POSTS 2 | COMMENTS 0
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The Latest From Maralyn D Hill...

On JustLuxe
07.23.2013

The Girlfriend's Guide to The Kennebunkport Festival in Maine
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Sometimes we want just to veg out with a BFF on vacation and sometimes girls just wanna have fun! For this particular girls getaway, we were looking for an unusual escape that would offer relaxation along with fun, excellent food, wine and mingling w...
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Community
11.21.2012

Tatanka or Szarlotka from The Piano Rouge in Krakow
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After a day of touring around Krakow, Poland, with history, delicious food, and tired bodies, a few of us just wanted to relax before returning to our hotel. Our guide had been nice enough to search the square to find the perfect spot, The Piano Roug...
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Community
11.19.2012

Fire-Roasted Pumpkin or Acorn Squash Filled with Wild Mushroom Risotto and Mascarpone
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Early in 2011, I had the opportunity to meet Chef Andrew Schloss. He was the celebrity chef at Rancho La Puerta and I was a guest presenter. While attending his class, we all participated. Since pumpkin was not available, acorn squash from the ranch ...
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On JustLuxe
06.13.2012

Executive Chef Bryan Dame of the Tides Beach Club
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Chef Bryan Dame has been partial to New England for over fifteen years. A graduate of New England Culinary Institute, Dame’s cooking combines the freshest local ingredients, traditional family recipes and modern technique. Starting out as Sous Chef a...
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On JustLuxe
10.19.2011

Seabass Ravioli With Stewed Mussels and Clams
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Ingredients (Serves 4) 300 gr (about 1-3/4 cup) semolina flour 3 eggs 250 gr (about 9 ounces) seabass 100 gr (about 3.5 ounces) mussels 100 gr (about 3.5 ounces) clams olive oil salt cream parsley Method Pr...
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On JustLuxe
09.15.2011

John Sarich, Culinary Director at Chateau Ste Michelle
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While visiting Chateau Ste Michelle, we were fortunate to have Culinary Director, John Sarich, lead a tour of the Chateau. After discovering all this wonderful winery has to offer, we enjoyed a wine pairing, prepared especially for our International ...
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On JustLuxe
08.01.2011

Chocolais Chocolate Flavored Blended Fine Wine
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During the past few years, I’ve had the opportunity to taste various chocolate flavored wines...and while I have always enjoyed the experience, I never felt it was extra special. With Chocolais, that has changed. On our 2011 International Food Win...
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On JustLuxe
05.20.2011

Club Seabourne Lobster and Plantains Recipe
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The newly remodeled Club Seabourne on Culebra Island draws one in. Blessed with great reviews, it is surpassing expectations of all who visit — and we were lucky enough to have the chef share his recipe for Fresh Culebra Island Lobster with Cassava. ...
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On JustLuxe
04.30.2011

Chef Mathew Macartney of Chateau Yering Shares an Intriguing Salad Plate
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While exploring the Australian Yarra Valley wine region, I was able to experience the five star, heritage-listed Victorian mansion. Chateau Yering, sitting on 250 acres, is a member of Relais & Chateaux. In the parlor, while enjoying scones and tea, ...
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On JustLuxe
04.14.2011

Premchit Aromatic Prawns With Mango and Avocado Salad
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This recipe is from Premchit in Phuket, Thailand - a destination spa devoted to wellness through diet, detoxification and other focused therapies. Premchit Prateap Na Thalang says: "Connections, between people, animals, plants, the earth, the sun; ar...
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