Market Watch: The Yellow Commodity Hotter Than Gold
by Charles Passy
July 2013 | Market Watch
Mustard has always been seen as the perfect, zesty accompaniment to the all-American hot dog. But now it’s proving to be hot in an altogether different sense.
Namely, as the “it” condiment embraced by the foodie crowd.
And at the newly opened Avant at San Diego’s Rancho Bernardo Inn, chef Nicolas Bour is offering a house-made mustard on tap (just like beer, except in smaller quantities).
Bour says his inspiration came from a mustard maker in France who pioneered the tap idea. Right now, he’s serving his mustard with charcuterie, but he envisions offering a take-out version in refillable crocks. He says his patrons can hardly wait. “The mustard is flowing,” Bour says of business at the restaurant.