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Many flavours on display at Great Sask. Mustard Festival
Mustard lovers packed a tent to taste a number of mustard dishes
With Saskatchewan being the biggest exporter of mustard seed within Canada, it makes sense to have a whole festival for the flavourful condiment.
On Sunday the annual Great Saskatchewan Mustard Festival was held at the Willow on Wascana. With the rain coming down non-stop, 23 vendors huddled under one tent so a large crowd could enjoy many mustard dishes.
Val Michaud is the owner of Gravelbourgh Mustard. She says you can get pretty creative with mustard.
"I've done mustard martinis that are fantastic. I've done the blondies, the dessert with a caramel sauce with the mustard as well."
She was at the festival selling six different flavours of mustard, including one that has a favourite Saskatchewan fruit.
"What's really popular here at my company is the Saskatoon berry. We have a number of restaurants that actually break it down as their house dressing."
Vendors were using the yellow seed in unusual ways. Chef Malcolm Craig created a spice rub with mustard and coffee flavour. Meanwhile, the head chef at Flip Eatery and Drink used his training in Asia to prepare a mustard-filled soup.
"We have a mustard miso broth, mustard five spice Asian pork belly and we have mustard kimchi hard boiled egg," said head chef Troy King.
But if you were craving something more sweet there was an ice cream sandwich made with oil from mustard plants. The mustard dessert was a concoction from Crave Kitchen and Wine Bar.
Do you like mustard?
Did you know these stats about mustard?
What is your favorite mustard?
Mustard lovers packed a tent to taste a number of mustard dishes
With Saskatchewan being the biggest exporter of mustard seed within Canada, it makes sense to have a whole festival for the flavourful condiment.
On Sunday the annual Great Saskatchewan Mustard Festival was held at the Willow on Wascana. With the rain coming down non-stop, 23 vendors huddled under one tent so a large crowd could enjoy many mustard dishes.
Val Michaud is the owner of Gravelbourgh Mustard. She says you can get pretty creative with mustard.
"I've done mustard martinis that are fantastic. I've done the blondies, the dessert with a caramel sauce with the mustard as well."
She was at the festival selling six different flavours of mustard, including one that has a favourite Saskatchewan fruit.
"What's really popular here at my company is the Saskatoon berry. We have a number of restaurants that actually break it down as their house dressing."
Vendors were using the yellow seed in unusual ways. Chef Malcolm Craig created a spice rub with mustard and coffee flavour. Meanwhile, the head chef at Flip Eatery and Drink used his training in Asia to prepare a mustard-filled soup.
"We have a mustard miso broth, mustard five spice Asian pork belly and we have mustard kimchi hard boiled egg," said head chef Troy King.
But if you were craving something more sweet there was an ice cream sandwich made with oil from mustard plants. The mustard dessert was a concoction from Crave Kitchen and Wine Bar.
Do you like mustard?
Did you know these stats about mustard?
What is your favorite mustard?
