This Is TASTE
539: Oh My, It’s a Great Talk About Dijon Mustard
Feb 7, 2025
Chef Jeremy Salomon, known for his inventive dishes at Agi’s Counter and Pitt's in Brooklyn, brings a creative flair to Dijon mustard, even incorporating it into desserts. Meanwhile, mustard sommelier Brandon Collins shares his expertise from Maille mustard, unraveling the brand’s history and showcasing rare varieties. The duo dives into the versatile culinary uses of Dijon, highlighting innovative pairings and the delightful balance it brings to both savory and sweet dishes. Tune in for a zesty exploration that will elevate your mustard game!
43:36
Episode guests
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- Chef Jeremy Salomon shares his innovative approaches to using Dijon mustard across various dishes, even exploring its role in desserts.
- Mustard sommelier Brandon Collins discusses the evolution of mustard as a gourmet ingredient, emphasizing its diverse culinary applications and nutritional benefits.
Deep dives
Southern California Food Road Trip
The episode recounts an exciting food road trip across Southern California, highlighting diverse culinary experiences from San Diego to the San Gabriel Valley. Various establishments such as restaurants, breweries, and ice cream shops were visited, underscoring the abundance of delicious food options in the region. The trip emphasizes the importance of supporting local restaurants, especially in the current climate where they greatly rely on community patronage. The partnership with Visit California provided additional resources for planning this delightful culinary adventure.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
