8 | t h e c l e v e r r o o t
VOL.2 NO.4
FALL 2017
26
THE
FERMENTED
CHEF
Bill Heubel Reveals His
Prowess in Microbiology
36
CARIÑENA AND
CUISINE
e Wines of Cariñena
Alongside the Culinary
Creations of Chef Rene
De Leon
43
A LEGACY OF
VERSATILITY
Pairing Provençal Rosé
Wines with Diverse
Local Flavor
78
THE ROBBIE
MEYER
ROADSHOW
A Whirlwind Tour with
Murrieta's Well
84
EXPLORING A
WINECOUNTRY
HIDEAWAY
e Rural Santa Ynez
Valley Is a Foodie
Heaven
92
AS NATURE
INTENDED
Making the Case for
Cultivating Sungrown
Cannabis
96
FOR THE LOVE
OF CRAFT
Celebrating the
(Re)Birth of
Cra Cannabis
PHOTO:
JOANNA
ARRUDA
4 3
C
O
N
T
E
N
T
S
Tomato and peach
salad with ricotta
from Mercantile
Dining & Provision
in Denver, CO.
n
