Behind the Line
Topic: A Little Bit of Fun
You Are What You Eat (and Drink)
How do you like your popcorn?
- Celina Tio
- Executive Chef/Owner
- JULIAN
- Kansas City, MO
I like my popcorn with a little melted butter and Manchego micro planed over it : )
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
lightly buttered, lots of salt and very hot....
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
For my popcorn nothing beats simply buttered. I will make it at home with a hot air popper and real butter. Although I think the best part is sharing it with my son Nolan while watching any Pixar m...
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- Howard Hanna
- Chef/Partner
- The Rieger Hotel Grill & Exchange and Manifesto
- Kansas City, MO
Simple - butter and lots of salt. I like all kinds of variations, but you can't beat the original. The smell, the sound, the temperature and texture are just perfect. I also love the little half...
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- Stephanie Samuels
- Pastry Chef/Owner
- Angel Food Bakery
- Chicago, IL
Lately popcorn is my drug of choice. I like it with soy sauce, with
olive oil and parmesean, with plain sea salt, cheap movie theater
popcorn, grocery store pop corn... either way it's always amaz...
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- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
salty and buttery
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
In custard form.
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
Three sisters corn, Butter and salt-popped on the stove.
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- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
I like mine the way my husband makes it for me: hand popped in a cast iron dutch oven, with loads of butter, salt, and fresh grated hard cheese (whatever we happen to have on hand be it manchego or...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
with butter and salt, but i also like cheese, truffled, baconed, i love
popcorn anyway.
- Nathaniel Meads
- Pastry Chef
- RM
- Chicago, IL
Cover it in milk, let it steep for an hour, and turning the popcorn milk into a savory pastry cream. Not too sweet, not too salty.
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Truffle oil and black pepper. Seriously
- Matt Troost
- Executive Chef
- Three Aces
- CHICAGO, IL
salty as fuck with hot sauce!
- Christine Cikowski
- Chef/Partner
- Sunday Dinner Club
- Chicago, IL
Lately, it's been pretty fancified: truffle oil, chives, parmesan and black pepper.
- Craig Harzewski
- Pastry Chef
- NAHA and Brindille
- Chicago, IL
butter and salt.
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
Salt and real butter
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Buttery as all hell.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
I go lots of ways, spiced with curry, smoked paprika, or just salt and pepper, but always well buttered.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
From the movie theater..topped with a ton of that fake butter liquid and salt. It's a terrible deal though - you pay so much for the popcorn...they fill it to the top...you put the "butter" and sal...
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