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Extreme Makeover: Oatmeal

Extreme Makeover: Oatmeal
Savory Oats with Raclette Cheese and Grilled Farm Vegetables. Photo by Annie Ray Photography

Sarah McIntosh calls Texas home but her cuisine at Épicerie in Austin, Texas has a decidedly French-Louisiana riff. Perhaps her menu is shaped from her childhood in Shreveport, Louisiana or her training at Thomas Keller’s French bistro, Bouchon in Yountville, California. Considering all of the influences at play, it is no wonder that even a simple bowl of oatmeal would be transformed from a mundane breakfast to a delectable dish made from steel cut oats, raclette cheese and Dijon mustard garnished with grilled vegetables. “It’s a great option for someone looking for something a little on the healthier side, but it has a ton of flavor. It’s gluten-free, too,” explains Chef McIntosh. It may be healthy, but it is definitely delicious and an inventive way to prepare a classic.

Savory Oats
From Chef Sarah McIntosh of Épicerie Café & Grocery  in Austin, Texas

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