Popcorn

Forget buckets of soda and popcorn coated with curiously calorific butter substitute. Think glazed Black Mission figs and artisanal jerky at Williamsburg's Nitehawk Cinema, or pork belly with peach gratin at Foreign Cinema in San Francisco. Dinner theater gets reimagined at these locations coast-to-coast. 

In testing, we realized that when the pork skin was chopped really small it almost had a popcorn-like result. Topped with the salty-sweet seasoning, it’s addictive and one of the most popular items on our menu. It’s also perfect for any party or tailgating snack. Chef Gerard Craft's ingenious creation after the jump.

Popcorn (with, ahem, a goblet of red wine) is my signature comfort food; it’s what I crave after a hard day or if I’m settling down on the couch for a night of TV or to watch a movie. A number of years back, I went through this Hawaiian Hurricane popcorn faze where I must have consumed this concoction of buttery popcorn with Japanese furikake (a Japanese seasoning) and rice crackers on a daily basis for weeks on end.