This summer’s Taste of Chicago fest includes the introduction of the Popcornsicle, a popcorn ball on a stick that’s flash-frozen in liquid nitrogen. It will be the featured attraction at the Garrett Popcorn booth.
According to a story by Janet Rausa Fuller in the Chicago Sun-Times, the creation is a collaboration between the popcorn company and â€˜Top Chefâ€™ season five runner-up Richard Blais. Blais is the faux-hawked chef who had a flair for cooking with liquid nitrogen.
The popcornsicle, made Garrett’s signature cheese and caramel corn mix, will be dipped in vats of liquid nitrogen by vendors at the Taste of Chicago event, which runs through July 5th in Grant Park.
In her story, Rausa quotes Jack Aiello, Garrett’s VP of marketing, who says the popcornsicle â€˜creates a subzero feeling in the mouth.â€™
Everything’s better when it’s served on a stick. Can we catch a plane to Chicago this weekend?
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