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Granola (with foie gras!) shines at Talula's Table

Granola is having its moment in the sun. Local oats maven Aimee Olexy (of Talula's Garden and Talula's Table) earns special mention in this New York Times trend piece tackling the erstwhile hippy fare.

Granola has traded in the bulky sweater for a little black dress. All over the country, small-batch entrepreneurs see granola as a booming growth sector, while chefs view it as an elegant and wide-open canvas for culinary experimentation... [Aimee] Olexy runs a restaurant in Philadelphia, Talula’s Garden, and Talula’s Table, a country store in Kennett Square, Pa., that morphs into a showcase for an expertly wrought tasting menu in the evenings. At both spots you’ll find "lots of granola," she said. She might make it with coarse black pepper or chunks of bittersweet chocolate; she might marry it with goat cheese or a torchon of foie gras.

Original source: The New York Times
Read the full story here.
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