Seeking history buffs, must love mustard
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What is mustard? Where did it come from? A clever blend of ground mustard seed, white wine vinegar, salt, black truffles and porcinis, citric acid, and water can make a sublime dijon, just right for a roast beef on sourdough. If that trifle intrigues, “The History & Fun of Mustard,” at the National Mustard Museum (7477 Hubbard Ave., Middleton., 608-831-2222) at 7:15 p.m. on April 6 is the happening hoopla. The Culinary History Enthusiasts Of Wisconsin (CHEW) have recruited Barry Levenson, the colorful Mustard Museum curator and former Assistant Attorney General for the State Of Wisconsin (who once argued before the U.S. Supreme Court with a jar of mustard in his pocket), to sally forth with a blistering discourse on the history of mustard, along with his partner, Patti Levenson. The talk could go in any direction, and mustard samples will abet the instructional endeavor.
FATSOMETER: 3. The museum has 500 different mustards in six different categories, from Rothschild Raspberry Honey Mustard to K.L. Keller Dijon With Black Truffle to Wild Mountain Gourmet Sweet & Spicy. But while it’s conceptually a heavy trip, it won’t be heavy in calories, as mustard is only a condiment.
