Estate Popcorn with Meyer Lemon & Parmesan

Yield: 8 Servings

Chef: Chef Thomas Sixsmith

Estate Popcorn with Meyer Lemon & Parmesan


  • ½ c. popcorn
  • 2 T. vegetable oil
  • 4 oz. butter, melted
  • 3 T. Parmesan Reggiano, grated
  • 1 tsp. Meyer lemon zest, dried
  • ½ tsp. fennel pollen
  • 1 T. chives, chopped
  • Pinch Kosher salt


Place popcorn and oil into a heavy bottom pan over medium heat. Partially cover with lid to allow steam to escape. Cook until popcorn stops popping. Toss with butter, parmesan, zest, pollen, chives and season to taste with salt.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.