Truffled popcorn is by far the most popular dish at Luma, and it’s not even on the menu. Its origins go back to when Luma’s Executive Chef, Brandon McGlamery, was a boy visiting his Aunt Adrienne and Uncle Gary. Uncle Gary worked in the restaurant business, and when he came home late in the evening he would pop himself a big bowl of popcorn and then, to finish it off, reach for the green can of Parmesan (or what Brandon thought was Parmesan back then). Brandon fell in love with the flavor, and created variations on Uncle Gary’s popcorn—curry, Tabasco, bacon—was his first foray into playing around with food. He uses plain microwave popcorn because it allows him to add oils without oversaturating with fat. If you feel like splurging, use fresh shaved truffles. It’s your call. And your wallet.
MAKES ABOUT 6 CUPS
1 bag plain microwave popcorn (or ⅓ cup regular unpopped popcorn)
1 ounce Parmigiano-Reggiano cheese, finely grated (about ¾ cup)
1 tablespoon white truffle oil
1 tablespoon extra-virgin olive oil
½ teaspoon black truffle salt or kosher salt
3 tablespoons chives, thinly sliced
Parmigiano-Reggiano cheese, shaved
White or black truffles, freshly shaved
Prepare popcorn according to package directions and, while still warm, toss with Parmesan, followed by both oils, salt and chives.
This recipe is featured in 9 Courses, a book by Brandon McGlamery and a Story Farm project.