The Mustard Madness continues… The Sweet Sixteen contests were completed this weekend and we’re down to 8 mustards vying for the title. The “winning” mustards (based on sales that week) who will be matched up in our Elite Eight contests are:
Keep checking back for updated results… the Mustard Madness Final Four will be announced on Friday, April 5.
The remaining two mustards to square off for the Championship will be announced by the end of day on Sunday, April 7.
And the winner of the 2019 Mustard Madness bracket will be announced Tuesday, April 9.
It’s March, and there’s another tournament bracket for you to obsess over!
Introducing the 2019 MUSTARD MADNESS bracket. Fabulous mustard prizes await the mustard savant who can accurately predict these epic matchups of mustards. The “winner” of each game will be determined by the sales for each mustard. Just download our fillable-PDF, fill in your picks for the winning mustards (NCAA bracket-style) and send us your entry.
You can print it and then drop it off at the Museum, or you can save it and email it to us or message us via our various social media outlets.
Here’s the rules and notes about how to play MUSTARD MADNESS:
- How to enter:
a. Free fillable-PDF mustard brackets will be available in various places throughout the month of March:
i. In our Gourmet Gift Shop
ii. On our website (mustardmuseum.com)
iii. In our weekly e-newsletter (signup on our website)
iv. On our social media sites
1. Facebook: facebook.com/mustardmuseum (@mustardmuseum)
2. Instagram: nationalmustardmuseum
3. Twitter: @mustardmuseum
- How to play:
a. Please complete the fillable PDF and send a copy to us NO LATER THAN MARCH 26. You can:
i. Print it and drop it off at our Gourmet Gift Shop
ii. Save it and email it to email@example.com
iii. Save it and message us on any of our social media accounts
b. Please be sure to fill in your contact information so we can reach out if you win!
- How to win:
a. “Games” will begin on March 28, the week of the Sweet Sixteen of the NCAA March Madness.
i. Game winners will be based on sales for that week. For example, if Norman Bishop Dill & Garlic outsells Terrapin Ridge Dill Pickle that week, Norman Bishop will be declared the winner and will advance to the next round.
ii. The second round will correspond to the Elite Eight, and so on.
iii. You earn points for each correct prediction you make, with increasing value per round: 1pt for round 1, 2 for round 2, etc.
b. The winning mustard and bracket will be announced shortly after the final “game”. In the case of a tie, those brackets will be added to a drawing and one name will be drawn to determine our prize winner.
- What you win:
a. One-of-a-kind Mustard Madness 2019 gift box (featuring the 2019 Final Four mustards), $50 Gift Card, and Mustard Museum swag.
b. Bragging rights and the adoration & respect of your friends, family, and employer (probably a raise!).
There’s a great new culinary adventure waiting for you… Mustard Bites: A Tasteful Adventure.
Be part of our next MUSTARD BITES evening of delicious small plates paired with the “right” mustards and discover how well mustard makes everything taste better. Our next event is March 14 so visit our page on Eventbrite to take a voyage on the good ship “Mustard Bites.” Space is limited so sign up today for an unforgettable taste adventure. $45 per person.
Scheduled events on Eventbrite like the March 14 event are our “public events”, and anyone can attend. We also offer private group adventures for groups of 12-48 people. If a public event doesn’t work as well for you, you can learn more about Mustard Bites or to request a private group adventure by clicking below.
Thanks for voting us one of the top three museums in the Madison area. With a plethora of fine museums nearby, it is an honor to be acknowledged as one of the “Best of Madison.” Of course, everyone knows we are the number one condiment museum anywhere but it’s always nice to hear it from the people who visit us.
We are closed on Tuesdays during our Winter Hours, but that’s only until March 12. After that, we are open every day. Come see the world’s largest collection of mustards and mustard memorabilia. Taste hundreds of mustards at the Tasting Bar in the Museum’s Gourmet Gift Shop. As always, admission is free.
Come see what’s made the Mustard Museum the Best of Madison!
We love this menu featured a couple years ago on Epicurious. It’s not only delicious, it’s romantically retro. As they say on the web page, “it’s time to kick it old school.”
There’s something endearing about old fashioned romance, no matter the occasion. But that’s especially true at Valentine’s Day. This Valentine’s Dinner menu is fun not only because it’s retro, but also because it features a mustard-based salad dressing and lamb chops cooked with rosemary and garlic for VDay.
The author was inspired by a Valentine’s menu featured in a 1977 issue of Glamour (is that a super-youthful Christie Brinkley on the cover?!! We digress…). It’s a fun read with the authors thoughts and links to recipes.
While any of our Dijons on our French mustards page would be excellent for the mustard-based salad dressing, consider Delouis Fils Dijon Mustard (DLF100) or Edmond Fallot Dijon (EFL100).
For the lamb, we suggest you simply salt & pepper your rack of lamb or chops (or even a roast) and then generously schmear on some Daddy Cook’s Honey Roasted Garlic Onion Mustard (DDC104) for cooking to make a super easy variation of what’s listed on Epicurious.
And, you know, the carrots will be even more delicious when glazed with Dr. Pete’s Praline Mustard Glaze (DRP100) just before the end of roasting. YUM!
Stop by the Mustard Museum & Gourmet Gift Shop for these and other easy VDay dinner & dessert ideas!
True mustard lovers know that February 18, is even more special than that other February holiday with all the red hearts. Of course, it’s ELM FARM OLLIE DAY, celebrating the first flight in an airplane by a cow on that date in 1930.
Did you know that NASA honored Elm Farm Ollie’s historic flight in 2010, the seventieth anniversary, by putting a Guernsey, a Holstein, and a Jersey in a rocket ship and sending it into orbit? Yes, it was the “Herd Shot ‘Round the World.”
To celebrate, send your best bud a Bovine Beauties Gift Box (BVN33) featuring three mustards to honor three famous cows (Ollie, Mrs. O’Leary’s Cow, and the Cow That Jumped Over the Moon). Includes a cow spreader, an Elm Farm Ollie greeting card, and a CD recording of Madame Butterfat, the musical story of Elm Farm Ollie.
You won’t find this anywhere else. Not that we haven’t tried.
For more about Elm Farm Ollie and other famous cows, you can also check out this article at mentalfloss.com…
We have received a lot of inquiries about the mustards used in a recently printed New York Times recipe for a mustard and cognac beef stew. The recipe calls for two mustards — a classic Dijon and the venerable Pommery Moutarde de Meaux.
For the Dijon, we recommend either the Amora Traditional Dijon (AMR102) or the Edmond Fallot Dijon (EFL100). There is no real substitute for the Pommery, the grainy mustard that has been around for more than three hundred years. Pommery Moutarde de Meaux is available as 17.5oz / 500g (PMM100) or 8.8oz / 250g (PMM101).
We are very familiar with the recipe. Here is our version of it:
Dijon and Cognac Beef Stew
¼ pound thick bacon, blanched in water and cut into half-inch pieces
1 large onion, finely diced
4 tablespoons butter
2 pounds beef chuck, cut into in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
½ cup Cognac
2 cups beef stock
½ cup Dijon mustard
4 tablespoons Pommery Moutarde de Meaux
4 large carrots, peeled and cut into quarter-inch slices
½ pound mushrooms, stemmed and quartered
¼ cup red wine
- Place bacon in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove pieces with a slotted spoon. Raise heat, add onion and cook until softened and just lightly browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- Add 2 tablespoons butter to the pan. Dust the beef cubes with flour, and season with salt and pepper. Shake off excess flour and cook them over medium-high heat until well browned on all sides, then transfer to a bowl with onions. You will probably want to do this in batches so the beef cubes are not crowded. If a lot of fat remains in the pan, pour off most of it but leave some.
- Add Cognac to the pan, and cook, stirring to deglaze the pan and scraping to get all the tasty bits from the bottom. Add stock, Dijon mustard and 1 tablespoon Moutarde de Meaux. Whisk to blend, then return meat and onions to pan. Lower heat, cover pan partially, and simmer gently until meat is tender, about 1 1/2 hours.
- Add carrots, and continue simmering for 30 minutes. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned.
- Optional: you may want to return the browned bacon pieces to the pot. Or not.
- Stir mushrooms into stew along with remaining Moutarde de Meaux and red wine. Simmer 5 minutes and adjust seasoning. Serve hot.
Bring home the “experience”. Inspired by some of our best mustards, we’ve packaged up the 9 favorites from our popular “Mustard Bites: A Tasteful Adventure” food-mustard pairing experience. Now you can enjoy this one-of-a-kind culinary experience at home. It’s a super fun tasting party for you and your food-loving friends!
Your Mustard Bites Gift Box includes information cards featuring: tasting notes, pairing advice, recipe ideas and mustard maker fun facts.
Makes a great gift for any foodie!
Unlike a lot of businesses that would rather you order online than with a phone call, we love to chat with our mustard friends ordering holiday gifts. Our Confidential Condiment Counselors are here from 10 am to 5 pm, Central Time, seven days a week. Often they are here even earlier and sometimes stay later. So give a call, we’d love to help you find just the right mustard-inspired gift: 608-831-2222 or 800-438-6878.
We are downright giddy over our recent purchase of this old Knighthood Brand Prepared Mustard bottle. Based on our preliminary research, we figure it to be from the late 1800s. It certainly predates the 1906 Pure Food Law, since it does not state the net weight or give a list of ingredients. Also, the company seems to have disappeared shortly after 1900.
Your donations to the National Mustard Museum make our acquisitions possible. Come see this rare piece of mustard history and other fine mustard artifacts in Middleton, Wisconsin. As always, admission is free.