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By some accounts, mustard is the first condiment humans ever put on their food. Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid—usually, wine or vinegar. French monks, who mixed the ground seeds with “must,” or unfermented wine, inspired the word “mustard,” which stems from the Latin mustum ardens (roughly meaning “burning wine.”)

Tonight we will dine on a mustard green salad with smoked trout, chicken paillard with a crayfish vinaigrette, rib-eye steak with a mustard seed jacket and finish with fresh cheeses. We will sip on white and red Cotes du Rhône.

This class meets on the main level in the Education Wing.
Tickets: $70.00 Non-Member/$65.00  Member

Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.