Posted by Bruce Bilmes and Sue Boyle
, July 12, 2008 22:19
Those relentless PR hounds at Garrett Popcorn have found another way to keep CaramelCrisp in the news. Next Tuesday through Thursday (that’s July 15th through 17th), from 1130 am to 230 pm at their New York City shop on Fifth Avenue at 46th Street, visitors can get free samples of frozen Popcornsicles. Just what are they? Richard Blais, a Top Chef finalist, created them by combining Garrett’s CaramelCrisp and CheeseCorn, binding them with Garrett’s caramel, forming them into popcorn balls, putting them on a stick, and freezing them in a liquid nitrogen bath (Sue’s grandmother used to do exactly the same thing when Sue was a kid, at least until the corner grocery stopped carrying liquid nitrogen). The result (according to Garrett’s) intensifies the cheese and caramel flavors and is a refreshing ice-cold treat for a hot city summer.
We think it sounds like lunacy, but if we lived in the city we’d probably mosey over for a taste. That’s a Michael Stern photo of the cheese-caramel mix (pre-nitrogen dunk) from his Roadfood.com review of the Chicago store.
