When Bobby and Steph invited me over for dinner the other week, I wanted to do my best not to look like that kid who always signed up to bring napkins to the class party . You know, the one who would forget them anyways, resulting in the entire class using those nasty-ass brown paper towels.
Back on topic: given that I knew we would be having quite a few quality meats, I thought I would find some quality condiments to pair. That’s where SoNo Trading Company Mustards came in, a local SD company that has gained quite a following.
Or on a Porchetta Panini
When describing the Champagne Garlic flavor, the SoNo boys mention that “Even people who don’t like mustard like this mustard.” True. I’ve mentioned my love for Heinz Ketchup before, but I’m pretty sure that if I would be shot fired if I were caught slathering it on Mangalista ham. This mustard provided a more complex sweetness that paired more appropriately with the strong flavored meats.
Now if you’re looking for spice to cut something rich, like I don’t know..deep fried porchetta? Hong Kong Habanero will be more your style. It’s like a quality spicy brown on the font end, but the heat kicks in shortly after..and it stays. This one was actually too strong for me, and if you were worried about the price – I assure you that a little goes a long, long way.
I always like supporting the local guys, but especially when I feel they are making a great product (and funny animal videos). I learned that the SoNo boys made some extra revenue their kickstarter campaign, that went straight to buying higher quality mustard seed.
I’ll be picking up the Champagne Garlic again, and the Hong Kong is getting pass fail on account of my inability to judge. I learned that when they moved in
Grade: A
*Thanks to Bobby for the great photo
{ 9 comments… read them below or add one }
Congrats on not being Napkin boy rod! I always tried to be the silverware kid… Don’t know why it mattered though, since you bought silverware and napkins at the same grocery store you have have bough Capri-Suns on crappy bakery brownies…
Where did you buy that from? Just wondering since you said it was local.
James – I got these at Boney’s Bayside in Coronado, but they’re carried all over at various Whole Foods, and other retailers. They started out selling at the local farmers markets but moved into strictly wholesale production.
I’m really drawn in by that packaging. It’s almost store-brand packaging, right? Except that it says “THE Mustard” instead of just “Mustard”. Totally classes it up. I’m having a Don Delillo “White Noise” moment here. I hope you’ve either read that book or are just impressed with my making a literary reference here.
You are slowly winning the award for best photos of stuff I love to eat. Charcuterie and good mustard… the simple things are the best. Btw, I would much rather have a simple plate of lardo, olives and cheese, than an overly thought out thirty course meal that involves stuff being cooked in dry ice, and any kind of nonsensical foam garnishing half the dishes. Molecular gastronomy sucks the fun, the life, and the soul out of food. I want coppa from a guy whose family has been honing their craft for generations. I want a braised lambshank of a lamb eating the same grass as his ancestors did centuries ago, damn it!
Nice review and I need to lay off the coffee =P
Katie – can I pretend to have read it so that you’re impressed by how cultured I am? These guys are actually carried in your neck of the woods as well Dean & Deluca
You can thank this guy for the quality photo at the top…and the salumi.
Um, I don’t know where your avant garde rant is coming from haha. I would rather have them both. I like “molecular gastronomy” unfortunately the trend is making that term equivalent to the likes of “foodie” or the phrase “nom”. It sucks when people are just doing it to make showy shit that doesn’t taste good, ruining quality food/ingredients by using too many synthetic ones is a shame. However, when the dishes taste good to begin with I think that makes for an awesome, awesome experience.
Thanks for prompting me – I’m probably going to use part of that in as an intro to a review of a “modern” type tasting I’m attending next week – supposing what I just said is true, that is
Mad props for using “awesome” twice in the same sentence haha
Thanks my friend, intentional and true, but I’ll just say “double awesome” in the future to avoid confusion