1 0 | t h e c l e v e r r o o t
VOL.3 NO.1
WINTER 2018
38
CELEBRATING IN THE
SPIRITED KITCHEN
A Mexican Cooking Class Showcases
El Tesoro's 80th Anniversary Tequilas
with a Hands-On Menu
40
YEARROUND
SUSTAINABILITY IN THE
HUDSON VALLEY
e Culinary Institute of America
in Hyde Park Relies on Strong
Relationships with Local Producers
64
BRIDGING BORDERS
Germanic and Italian Cuisine
Coalesce in the Food and Wine
Pairings of Alto Adige
71
HOUSE OF HUXTON
e Arizona Cannabis Brand Invites
a Chef, a Somm, and a Mixologist to
Create Pairings with Its Products
PHOTO:
JOANNA
ARRUDA
C
O
N
T
E
N
T
S
Shellfish and
fish stew with
garlic-rubbed
toast from Piccolo
Sogno in Chicago.
PHOTO:
REBECCA
PEPLINSKI
COVER STORY
56
HUNGRY FOR
ADVENTURE
Hungarian Chefs and eir Modern
Culinary Delights
