This weekend we are heading to a Mustard Festival.
Yep. A Mustard Festival. Organised by the official Saskatchewan Mustard Development Commission.
|August 25, 2012Mustard-inspired recipes whet appetites
Sask. chefs think outside the jar with delicious creations
By Irene Seiberling, Leader-Post
Mustard is much more than a yellow condiment for hot dogs.
You’d be amazed what you can do with it!
Some of Saskatchewan’s top chefs are demonstrating the versatility of the pungent powder or paste by creating a medley of mustard-inspired recipes for the Great Saskatchewan Mustard Festival, which will be held in Regina at The Willow on Wascana from 11 a.m. to 4 p.m. on Sept. 16.
The festival is “a unique opportunity to enjoy a Saskatchewan-grown product, which pleases palates around the world,” says Chef Malcolm Craig, a member of the event organizing team.
“I like anything with mustard, really,” Craig says enthusiastically. “I’ve always had an affinity for mustard.”
The Regina chef says he enjoys it on everything from hotdogs to trout, salads to pasta. As a flavour enhancer, the possibilities are endless, Craig says.
Saskatchewan is the world’s largest mustard exporter, producing about 75 per cent of Canada’s mustard crop.
The family-friendly mustard festival – which will be held rain or shine – is being organized by Beer Bros. Bakery and Cuisine, Crave Kitchen + Wine Bar, Great Western Brewing Company and the Saskatchewan Mustard Development Commission, with assistance from festival creator Chef Moe Mathieu.
Partaking in the all-you-can-eat array of mustard-inspired dishes costs $10. But listening to music by the Pile O’ Bones Brass Band and painting with mustard in the children’s area is free.
“You can look forward to a very large variety of food choices that day,” says Adele Buettner, general manager of the Saskatoon-based SMDC, which works to increase the public’s awareness of different ways to use mustard.
“It’s all finger food. And there’ll be everything from appetizer-type samples to samples of main courses. We even had mustard ice cream one year,” Buettner says. “Our chefs are top notch in this province. And we have chefs from right across the province, but the majority from Regina. Our chefs are very creative.
“What we’re seeing in the culinary world is people are wanting to experiment more. They’re wanting to see how they can emulate some of the dishes they’ve tried – you know, when you’re going out and you want to make it at home. We’re seeing a growing number of chefs and foodie types incorporating mustard.
“They’re excited to look at creative ways to showcase the product. So it’s always great to go there and try a little bit of everything, if you can.”
All festival samplers feature one or more forms of mustard in the recipe – paste, powder or seeds.
Yellow mustard is the most common, and what people are most familiar with, Buettner says.
“But there are so many more prepared mustards available on the market – flavoured mustards, coarse or seeded mustard.”
More and more people are now also using mustard seed, Buettner points out. It’s available in three types: yellow (traditional), brown (a little stronger than the traditional yellow) and oriental (a deeper yellow seed used predominantly in the Orient in oil).
Today’s consumer is keen to support locally grown product, Buettner points out.
“There’s interest in what they’re eating, where it’s from, how it’s produced. And if you come to The Willow, you’ll see and learn some of that. And it will also inspire you to try some mustard and maybe go home and incorporate it into some of your everyday cooking, and experiment with some new flavours and some new tastes.
© Copyright (c) The Regina Leader-Post
I say again, there is always something going on in this city! Just brilliant!
We went. So did a lot of other people. We ate a lot of mustard-related Things. Miri danced! And, woe is me, they actually sold out of Mustard Festival t-shirts!! Deep sadness!