Dump out the French’s and say au revoir
to your Grey Poupon! Who needs ‘em when you can make your own mustard from scratch? In this class, Kelly McVicker of McVicker Pickles will guide you through the mustard-making process step-by-step using some amazing and unique flavor combinations such as honey-stout, basil-garlic, or chipotle-ginger that will transform your hot dogs, sandwiches and sausages from simple Pac Bell park staples to bona-fide, pinky-out delicacies!
You will start off by sampling an assortment of mustards including homemade and store-bought varieties to compare taste profiles and textures. Kelly will discuss flavor pairings that you can experiment with to make your own special blend. Each student will then get to mix their own mustard using fresh herbs and spices, vinegar, beer and wine. Your creation will need to steep for a couple days before being blended, but don’t worry - we’ll send you away with clear instructions for that simple last step.
OPTIONAL: bring a bottle of your favorite beer to use as as base for your mustard (or go ahead and bring a whole 6-pack to enjoy during class--extra credit!) All other ingredients and jars for your mustard creations will be provided in class.
Kelly McVicker is the owner and operator of McVicker Pickles
. Born and raised in Kansas, Kelly learned all about pickling and canning from her grandmas. In addition to unique pickle creations, she makes specialty mustards and jams, including her Red Wine & Rosemary Mustard that won first place in the 2012 Eat Real Festival’s DIY food contest. Kelly and her childhood friend Heidi Brown share their passion for food preservation via The Can Can Girls
where they share canning tips and tricks!