date:Mar 08, 2013
a that might give Alice Waters an attack of the hives: Fruity Pebbles.
As Choi put it, Every bite, you get a new thing.
That might as well be the mantra for the American granola renaissance, especially in restaurants. There are plenty of new morning variations, like the one at Longman Eagle in Chicago, where the chef, Jared Wentworth, has applied his modernist technique to a question that he, too, put to his team: What would make a cool granola and yogurt dish?
The answer involves chewy le