Here are a few items that have caught our attention over the last month.
Mustard in a Bucket
We were enamored with these buckets of Edmond Fallot Dijon Mustard (or Moutarde De Dijon for you Francophiles) when we spotted them while browsing at DC's Dean & Deluca one day. We were hesitant to buy it, though, because it was pricy and we'd never heard of it before.
But then, weeks later, we happened to be in Williams-Sonoma and there was the same mustard on clearance, so we bought it. In truth, we expected to pop open the tin and find it full of mustard (adorable! but also maybe gross!). Instead, packed inside, was a large jar of mustard (still adorable, but in a different way). The tin, alas, is only decorative.
We're highlighting it here because we think this is some of the best mustard we've ever had. It's sharp but smooth, and we've been lapping it up every chance we get.
The mustard comes from the Fallot Mustard Mill, a family-owned Burgandy company that has been making mustard since 1840. The jar says it's still made by crushing mustard seed using traditional millstones.
Whatever they're doing is working -- the mustard is just awesome. If you want some for yourself, you'll likely find it at one of the stores mentioned above, or you can always order it online, with or without the tin.
Tennessee Chocolate
We were thrilled to see Food & Wine highlight Olive & Sinclair chocolate in their September issue. We spotlighted the company back in January, after sampling their chocolate on a trip home to Tennessee. It's not yet available to order online, so you Tennesseans will have to eat enough for the rest of us.
Kentucky Soy Sauce
In the same issue, Food & Wine spotlights Bourbon Barrel Foods, based in Louisville, Kentucky. The company is giving barrels traditionally used to age Kentucky bourbon a different purpose: aging soy sauce. We love the concept and look forward to trying it ourselves. Their products are available on their website.
And that's a wrap for September! Have a current obsession you want to share? Something you're reading that you're especially enjoying? Leave it in the comments!
