popcorn

Just wondering if anyone has noticed any innovative uses of popcorn in restaurants, ie/ popcorn-crusted fish, apparently at Blue Water Grill?

Note my latest post about popcorn at Moto:

The second course - a Lesson in Cuitlacoche (huitlacoche by another name) - may become a superb course. Now it suffers from a certain pretension, a work in progress. On the bowl's side is a cuitlacoche smear (an unappealing brown daub). In the center of the bowl servers pour a nitrogenated saffron foam over popcorn (?!).

Moto reference yet again, when we were there in February, he used corn starch based packing peanuts sprayed with popcorn butter essence. Eating packing peanuts was a bit disconcerting while the odor and taste was movie buttered popcorn.

Regards,

I've used it as salad croutons at least once.
Gotta add them last, they get rather squishy if dressing hits them.

I looked in our archives to find something about popcorn I vaguely remembered:

Green Zebra: “garam marsala flavored popcorn”

popcorn in tea

Regards,

We did a popcorn and caramel foie gras at Les Ambassadeurs at the Crillon in Paris earlier this year. The dish was small bars of foie gras - first cooked in sous-vide - like foie gras au torchon - then topped with finely chopped popcorn - then with a very thin shard of caramel - which was finally carefully melted with a hand torch.

I was the popcorn expert in the kitchen - my cook friends said it was just because I was American - they didn't understand the finer finesse of growing up in the Middle West.