Issue link: https://digital.copcomm.com/i/648009
74 DEPARTMENTS 4 46 12 50 94 28 20 80 35 24 42 14 58 102 30 22 82 94 82 94 40 35 40 35 42 40 42 16 60 32 18 78 34 26 24 26 24 Letter from the Editor Meet Your Makers Wine Discoveries: American Palate, Aussie Wine Tools of the Trade Food Force: Budding Careers Chef's Roll Event Wrap-Up: Sipping with Somms at the Napa Valley Film Festival Clever Pantry Letter from the Cannabis Editor Anthony Dias Blue's Clever Reviews Clever Root Wine Club Hip Sips: Casamigos Taste of the Town at the James Beard Foundation's Taste America Dinner Chef Ergonomics Dispensary 101: The Colorado Cannabis Experience Finicky Fork In the Vineyard with John Terlato Rooted in Action at the Third Annual Roots Conference in Milan, Ohio Anatomy of . . . Winter Citrus Homemade: Hoja Santa Wrapped Cheese Home Grown: Discovering the Culinary Heart of Napa and Sonoma Deconstructing Dishes Whisky and Food From Desert to Dish: Exploring Arizona's Agricultural Landscape Taking Root Redefining a Neighborhood Place with Chef Brian Collins of Ember Restaurant J. Lohr Vineyards & Wines: Big Family, Big Heart Orchestrating Joy at Allegretto Vineyard Resort 90 84 88 90 88 90 84 88 84 Special Section California's Central Coast 88 Bar Manager Jason Crume and Chef Eric Donnelly of Rock Creek Seafood & Spirits in Seattle, Washington. w i n t e r / s p r i n g 2 0 1 6 | 1 1