Three
friends in the Las Vegas Valley have opened a popcorn business with a
unique twist – freezing the snack in liquid nitrogen. Oliver Morowati
said he first added liquid nitrogen to popcorn he made at a barbecue
last year and it impressed Zelma Watsubo and Jean Francois Chavanel, his
co-workers at the Eiffel Tower Restaurant at Paris, Las Vegas. They
opened Popped Gourmet Popcorn at a shopping center in Henderson’s
Silverado Ranch development in July. Chavanel said they have been
rotating popcorn flavors through the shop and the liquid nitrogen
treatments, which last about 10 minutes before melting, are optional.
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