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Sharing The Popcorn Love

Sep 23, 2014

Last Friday’s monthly LOCAL LIFE event was a blast, with live performances all over Downtown Overland Park, from our own Master Carving Artist Tony Bien creating food art at The Culinary Center of Kansas City to aerial artistry to hip hop dance to a fashion show and more. Plaza Art Fair-Schmartz-Fair…we had it all here in Downtown OP!

Also at LOCAL LIFE, we offered wine tastings of Entwine, the official wine of Food Network, and scrumptious garlic parmesan popcorn, served all warm and tasty, by our own Executive Chef Gary Hild. We had a lot of requests for the recipe, so we’re sharin’ the love. (see below)

There’s always crazy fun in downtown Overland Park on Third Fridays, I tell ‘ya! Pencil in Friday, October 17 on your calendar now for the next LOCAL LIFE event.

popcornGARLIC PARMESAN POPCORN

  • 1 lb. popcorn
  • 1 cup salad oil
  • 3 sticks whole butter, 12 oz. (Did I ever promise it was low-fat?? No! I promised it was scrumptious.)
  • 8 cloves fresh garlic
  • 2 tsp. salt
  • 1 tsp. white pepper
  • 1/2 cup fresh, chopped parsley
  • 3 cups finely ground parmesan cheese (or as my Grandma used to call it…”par-meees-shun cheese”)

Heat the oil in a covered heavy-bottomed pot just until it starts to smoke. Add the popcorn and cover. Shake the pan throughout the cooking process, keeping the pan on top of the burner. This should take about 2 minutes to finish. When the kernals start to take a little longer between each pop, then take it off the heat.

Transfer to a large bowl. Melt the butter and garlic together. Add the parsley, salt and pepper. Pour over the popcorn and toss together. Add the cheese and toss again.

Here’s to ya, Granma!

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