The Clever Root

Spring / Summer 2016

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4 | t h e c l e v e r r o o t BRIAN GARRIDO is the food editor for Ari- zona Latinos and the L.A. correspondent for He also writes about chefs and people making a difference in food, but not in front of the stove, for his website i8tonite. He has also written about in- teriors for Modern Luxury's Scottsdale Magazine. CHRISTINE HAVENS is a wine writer and former winemaker who has become a Vivino power user with nearly 30,000 followers largely thanks to her wine ratings. In addition to her reviews, she frequently contributes to Vivino, and is a Network Advisory Ambassador for Chris- tine has deep roots in the Washington state wine industry. Having worked as a professional winemaker for nearly a decade in Southeastern Washington, she's sourced fruit from some of the most distinctive AVAs in the state, including Walla Walla Valley, Snipes Mountain and Yakima Valley. Of note, she was the first winemaker to have created a private label for Washington State University. Bob Bath, Cal Bingham, Jessie Birschbach, Shayla Delly, Josue Castro, Christine Havens, Diane Henschel, Paul Hodgins, Melissa Hom, Dylan + Jeni, Michel Joly, Leah Nash, Felix Sanchez, Margaret Soss, Sergio Serafin Spera, Kayci Weaver, Joe Weaver Oh, what a ride! I CAN'T THINK OF A BETTER WORD TO DESCRIBE the current culinary landscape than ad- venture. Whether it's obscure ingredients, kooky cooking techniques or fantastical flavor combinations, today's chefs are letting their imaginations lead, leaving their inhibitions at the door and striking out to explore every ingredient this planet has to offer. Those adventurous chefs are growing Asian ingredients in the heart of California wine country (see page 28), are remodeling 100-year-old restaurants (see page 38), are literally playing with fire (see page 76) and have the cojones to pioneer a whole new restaurant experience that sells bacon by the slice, serves cocktails in red cups and give you a choice between Cheez-It crackers or premium ahi poke (see our cover story, page 60). Perhaps we're on the precipice of the greatest culinary adventure yet: cooking with cannabis. Move over, too-potent and too-pungent pot brownies; sayonara super sweet sativa candies; the modern cannabis culinary landscape is here, and it's here to stay (see page 84). We're proud to announce that retailers like Barnes & Noble have dubbed us a food adventure magazine, thanks to you, the intrepid chefs we chronicle. With so many exciting restaurants to explore, we've teamed up with to seek out ten restaurants and chefs that go against the grain (see page 32). But our adventure is just beginning. We've been so humbled by the response of readers across the country who love The Clever Root and who want in on our next food adventures, and we're thrilled to continue this journey with you. Looking for more adventure? Follow us on social media, tag us in your favorite food photos, or drop us a line telling us about your next culinary caper—we may be ready to tell your food story next. Eat on, adventurers! Rachel Burkons LETTER FROM THE ASSOCIATE PUBLISHER Selected Contributors Lana Bortolot, Jeff Cox, Jonathan Cristaldi, Alexander Rubin, Merrill Shindler, John Terlato, Deborah Parker Wong Contributing Editors Contributors Associate Publisher Rachel Burkons's latest food adventure took her to Hawai'i, where she ate and drank her way through some of Oahu's favorite spots. Be sure to follow @TheCleverRoot on Instagram to discover what all of our editors are eating! A matcha green tea/Hibiki Harmony/ Laphroaig 10 cocktail at Bar Leather Apron in Honolulu's Chinatown. Garlic shrimp from Macky's food truck in Haleiwa. Fresh local produce at the Kahuku Land Farms roadside stand. Freshly made udon at Waikiki's MarukameUDON. A taro bagel. Rainbow soft serve because #FoodIsFun!

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