date:Mar 08, 2013
and-pistachio mix becomes a crust around a piece of elk at Oak at Fourteenth, a restaurant in Boulder, Colo. A pine-nut-and-citrus granola might accompany seared scallops or roasted sweet potatoes.
And if there's a subtle hint of hippie consciousness in that, all the better. After all, said Steve Redzikowski, the chef and an owner, We're in Boulder.
Just last month, at the annual Winter Fancy Food Show in San Francisco, granola proved itself a nationwide obsession, with offerings from Napa Va