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.

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