Classes are for students 18+ unless otherwise noted.
Fees are for one adult and one child unless otherwise noted. Please register under adult’s name.
Classes for high school students
Ever marvel at the many kinds of mustard, in so many colors, consistencies, and flavors? There is literally a mustard to please every taste and palette. We’ll try a dozen varieties paired with a wide array of mustard’s perfect accompaniments—cheeses and cured meats. Taste the difference between Pommery and Dijon, deli style vs. spicy brown, Bavarian vs. British, and coarse-grained vs. whole seed. Get a detailed overview of the history of mustard, how it is grown and processed, what makes it hot or not, its many nutritional attributes, its legacy in medicine as heralded by Hippocrates, and even mustard’s distinguished place in advertising and pop culture.
Ken Zuckerman is on the board of the National Mustard Museum in Wisconsin, which sports a collection of over 6800 mustards, and which for the past 30+ years has conducted the Worldwide Mustard Competition featuring 500 entries facing off in 19 different categories! Ken is also Head of Marketing for a local artisanal food distributor and a passionate devotee of all things vinegary & fermented. His mustard classes feature a wide array of mustard’s perfect accompaniments ̶ cheeses and cured meats. There is literally a mustard to please every taste and palette, even if you think mustard is not for you.
Ken Zuckerman
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