Justin Dalenberg is the Chef de Cuisine at Zingerman's Roadhouse. When we asked him about his favorite product, here's what he had to say:
The first time I tried this mustard I had just moved back from Colorado to Michigan. Curiosity had gotten the best of me—it was a Michigan product and supposedly it was famous? I needed to know why. When the mustard arrived, I opened the jar and scooped myself a heaping teaspoon to try this famous mustard out and... BOOM!!!! Yup it was mustard, really delicious, sweet, spicy but smooth in flavor, balanced, even creamy (it has egg yolks in it which gives it the amazing texture, very unique indeed). It tasted great on its own, which meant it would be good with a thousand other things. So immediately I tried it on a fried egg, ham, and cheese sandwich on sourdough bread and my god that was good. Next I tried it with roasted beets, frisee, and toasted walnuts, delicious. Just recently, we seared up some venison top sirloin at the Roadhouse restaurant and finished it by glazing the venison with Famous Kream and fresh herbs—wow!
So to say the least, this stuff is great. It is super versatile. Glaze with it, make a vinaigrette, spread it on a sandwich, eat it with fresh vegetables, whatever suits your fancy, it is great in so many applications.
Michiganders be proud! We, too, have great mustard!