Issue link: https://digital.copcomm.com/i/970887
s p r i n g 2 0 1 8 | 1 1 DEPARTMENTS s p r i n g 2 0 1 8 | 1 1 36 22 12 68 76 30 18 46 81 26 64 74 34 34 58 72 14 24 16 38 78 40 80 52 66 Chef's Roll Tools of the Trade Clever Pantry Santa Barbara: Finch & Fork Wine Country: The Tasting Menu at WALT Wines Beachside Eats: Tallula's Wheying In: Port and Blue Cheese Pairings Cookbook Corner Traveling Hungary Culinary Travels: Hungary The Countrywide Guide to Eating and Drinking Like a Local Finicky Fork Anatomy of Salmon Lone Star State: Harvest Seasonal Kitchen Openings: NoMad Los Angeles Urban Foraging: Laphroaig Grocery: Bristol Farms Sin City: Bavette's Steakhouse & Bar Mile High Eats: The Next Big Thing Products We're Using: Wine Country Botanicals Cocktails: Birds & Bees Cannabis Q&A: Hezekiah Allen, Executive Director of The California Grower's Association Cannabis Reviews Cannabis Consumption: High Hospitality Taking Root with Chef Ari Kolender 31 48 Camosciata Alpine goats belonging to cheesemakers Azienda Agricola Stutz & Pfister in Piedmont, Italy. n n DIG THIS 5 "NEW" NEW ORLEANS A Trio of Restaurants Showcases the Diverse Cuisine of the Big Easy The wood-fired seafood bake at Rye Street Tavern in Baltimore, MD. PHOTO COURTESY OF RYE STREET TAVERN 28