PHOTO:
CAL
BINGHAM
DIGGING IN: 'TIS THE SEASON FOR TRUFFLES
FARM SANCTUARY: A CALL FOR COMPASSION
FLAVOR CRUSH TRENDS: CONIFERS
Winter 2017 • $10.00 U.S.
In Downtown
Los Angeles, Chef
Timothy Hollingsworth
uses spirits like
St-Germain and
Bénédictine to add
nuanced flavors to
his dishes.
CHEFS
Spired
+
also inside
DISCOVERING BIG,
BOLD FLAVORS
BY COOKING WITH
SPIRITS
MAPPING OUT
MENDOCINO:
THE IMPORTANCE OF AN
APPELLATION SYSTEM
SOMM VS. CICERONE:
ANSWERING THE AGE-OLD
QUESTION, WINE OR BEER?
