Old Bay Butter flavored popcorn at FF
And the Baltimore Sun has written a story about it! Perhaps it’s farmers’ intuition, or maybe it’s because we just love freshly popped corn so much, but having it on our menus was always in the plan, and now it’s much more than just something you eat at the movies.
We start with fresh, unprocessed whole kernel popcorn (an actual variety of corn grown by farmers!) air-popped fresh and topped with our homemade mixes of seasonings, spices, herbs or sweet flavors for a great appetizer, and yes, even a great accompaniment to entrees! The flavor of the popcorn changes each day, so that there aren’t two days in a row of the same taste.
All flavors/combos (but Old Bay) are original recipe, fresh ground spice blends.
- Ranch style – a traditional flavor of vegetable-inspired flavors, with a slightly creamy
- BBQ spice – a savory and strong flavor with a nice balance of texture and spice
- Cinnamon brown sugar (also used to enhance bacon lollipops) – sweet and reminiscent of childhood cookies or cinnamon toast
- Mexican Chocolate (similar to Abuelita flavors) – rich chocolate ‘powder’
- Old Bay Butter – a truly Maryland tradition, suggested by the servers to complement to the crabcakes or a fresh fish dish, or even the lobster mac n’ cheese!
- Rosemary Parmesan – see the recipe in the Sun article
Some other fun and delicious combinations are in the works, including a Tequila lime flavored popcorn using flavored salts, and some other sweet/spicy flavors. Starting next Monday, we’re going to Tweet the flavor of the day, so follow us, or bookmark our Twitter feed so you don’t miss a single kernel…and don’t eat the unpopped ones, you can risk damaging a tooth!
March 3rd, 2010
Tags: appetizers, bar food, Founding Farmers, Mexican Chocolate, Old Bay, popcorn
Posted in Food Features, Press & Awards | No Comments »
More than 1,000 Washingtonians piled into the National Building Museum on July 21 to sample and sip some of DC’s best food and drink at Washingtonian Magazine’s annual Best of Washington party. The evening benefited the Leukemia & Lymphoma Society and featured signature dishes and libations from more than 60 Washingtonian Best of Winners for 2010. Chef Al Nappo served bacon lollis and chili-lime popcorn to eager attendees who enthusiastically returned for seconds and thirds. This year’s event theme, “The Greatest Show on Earth” certainly had some of the best food in town.
