Chatting with Chef Jason Giles of Monterey’s Portola Hotel

Lemon Thyme Popcorn

Lemon Thyme Popcorn

• 1/2 cup popping corn
• 2-3 tablespoons vegetable oil
• 3 teaspoons Boyajian Lemon Oil – Pure – 1 oz
• Zest of 2 lemons, finely grated *
• 2 teaspoons fresh t hyme leaves, chopped
• @ 1 1/2 tablespoons coarse sea salt

*I use a micro plane grater

1. In a large mixing bowl, stir together the sea salt, 2 teaspoons of the lemon oil, and the thyme leaves.
2. Heat the vegetable oil and the remaining teaspoon of the lemon oil in a 3 quart pan.
3. Add 2-3 kernels of the corn to the pan, cover and heat until the kernels pop, then add the remaining corn, and cover the pan.
4. Shake the pan back and forth over medium heat until the popping stops.
5. Pour the popped corn into the mixing bowl and toss the popcorn thoroughly with the salt mixture.

Enjoy!

And here’s Chef Jason’s menu:

Lemon Thyme Popcorn 

Fresh Burrata* with Heirloom Tomatoes

Sweet Corn Soup with Pesto Oil and Red Flame Grapes

Basil Crusted Pacific Sea Bass

Cashew Rice, Broccolini and Lemon IPA Sauce

Spiced Funnel Cake with Vanilla Bourbon Peaches and Ice Cream

*the scrumptious Burrata was made in house