Chefs explore granola's upscale potential

02/19/2013 | New York Times (tiered subscription model), The

Granola has grown up from its wholesome, earthy roots into a fashionable ingredient that lets upscale chefs around the country get creative, from the brightly colored bowls at Roy Choi's Sunny Spot in California to the rosemary-and-pistachio crust on elk meat at Boulder, Colo.'s, OAK at Fourteenth. "I want people to know that the Four Seasons is actually serving hippie food," said chef Julian Niccolini.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY