Popcorn:

1. In a large pot fill with high heat oil. Heat over medium heat.
2. Add in popcorn kernels and when sizzling cover. Vigorously shake for a couple minutes. Place popcorn into a large bowl
3. Combine fresh chopped thyme and rosemary in a mortar and pestle with kosher salt and grind until fine.
4. Pour melted butter over popcorn and toss until evenly coated. Season with herb salt and top with grated cheese and optional crispy salami.

Marinated Olive: 

1. In a medium pot, add olive oil, crushed garlic cloves, coriander seeds, and cardamom pods. Heat over medium heat.
2. When garlic browns turn the heat off and add in bay leaves, lemon slices, and orange zest. Steep for 10 minutes.
3. In  a separate bowl, combine all the olives and pour in the infused oil. Let sit at room temperature for 2 hours before serving.

Kale Chips: 

1. Start by removing the leaves from the spine.
2. For the spice mix, mix together kosher salt, MSG, porcini mushroom powder, serrano powder, and garlic powder.
3. Toss kale with olive oil in a large bowl. Season generously with spice mixture.
4. Place on a parchment lined baking sheet and in a 250F oven for 40 minutes.
5. Cool completely on a wire rack before serving.

Cured Cucumbers:

1. Start by slicing the cucumber into ½” rounds and season with sea salt. Let sit for 10-15 minutes.
2. Drain any excess water and add in sichuan chili oil, sesame oil, and soy sauce to taste. Mix together.
3. Place into a bowl and cover with excess sauce.