I recently met Sonia El-Nawal, chef and owner of Rooster Boy granola at Downtown Summerlin’s Farmers Market in Las Vegas. Her granola is truly addicting, and best part? No added sugar. She sweetens her granola with agave and coconut oil only. Rooster Boy Granola comes in several varieties – all delicious – but my favorite is the original formula, which boasts power-packed, hearty ingredients like oatmeal, quinoa, sesame seeds, hazelnuts, pumpkin seeds, chia seeds, flax seeds, shredded coconut and a variety of cranberries, golden raisins and currents. Rooster Boy Granola can be enjoyed for breakfast, as a nutritious snack, or healthy alternative to traditional cereal.
It’s no surprise that Sonia’s granola is so yummy. She is no stranger in the kitchen. Before she embarked on her granola line, she has debuted her vision, creativity and culinary skills at some of the most beloved and recognized restaurants, like Nobu, Lafayette, Masa’s, JoJo’s … the list goes on. As if that wasn’t enough, she retreated to Paris to enhance her culinary skills by doing a “stage” at Fauchon with Pierre Hermee for six months. Soon after, Sonia opened a popular diner in Belgium where her truly NYC authentic bagels and American favorites delighted the local. After a four-year act in Brussels, Sonia returned to the states and in 1996, as Pastry chef at Nobu, her originative desserts garnered rave acclaim.
Although she is well known for her sensuous yet cozy desserts, she also has a devoted following as a private chef with her catering company. Her early on cultivated passion for Mid Eastern and Armenian cuisine results in delectable tastes of pure love. You can taste it in her her granola.