Fleur De Beez Creole-Style Mustard
Fleur de Beez is eclectic yet classic: two parts sassy, seedy underbelly and one part refined, old-world style. Brassy, robust and punchy. It’s well-dressed and carousing in a smoky jazz club. The Beez Kneez has been dressed to the nines and is ready to dance to ragtime.
Fleur de Beez Creole-Style Mustard is the first in a series of mustards made with Beez Kneez Honey. Just as the mustard plant is a great companion for the bees, honey is an exquisite ingredient in prepared mustard. To pay homage to the incredible honey the bees have provided, the seeds, spices and herbs are organically sourced and selected for their superb flavor.
Our mustard is handmade in small batches at The Beez Kneez Honey House in Minneapolis. Fleur de Beez works great in many applications: on sandwiches, in a salad dressing, on a charcuterie or cheese plate, with your favorite meat or seafood.
****Available for sale at the Beez Kneez Honey House, Kingfield Farmers Market, Seward Community Co-op, The Wedge Community Co-op, Lakewinds Co-op Richfield, Minnetonka, Chanhassen, Linden Hills Co-op, Mississippi Markets Oxendales Mpls and St. Paul, Seward Community Co-op, Seward Community Co-op Friendship Store, and Coastal Seafoods Minnneapolis, Annona Gourmet. ***Delivery available with the purchase of Beez Kneez Honey. To order, click here!
HALLIGALLI DUSSELDORF HOT MUSTARD
Halligalli: a cheerful, noisy bustle; buzzing with joy. Boisterous, balanced and bittersweet. It’s two parts fiery, one part joyful German beer. Düsseldorfers do cartwheels. Bees do the waggle dance. Halligalli is the reward!
Halligalli Dusseldorf Hot Mustard is our second mustard sensation made with Beez Kneez Honey. The inspiration: Dusseldorf, Germany’s oldest tradition involves kids doing cartwheels down the street to celebrate. Coupled with the fact that honey bees do the waggle dance to communicate the location of a good food source, Halligalli Dusseldorf Hot Mustard was born. AND in an effort to celebrate delicious German mustard and our beloved bees, we partnered with Town Hall Brewery to add a traditional German lager and created a mustard that is sure to make you do dance , do cartwheels or both!
****Available for sale at the Beez Kneez Honey House, Wedge Co-op, Lakewinds Co-op Richfield, Minnetonka, Chanhassen, Oxendales Mpls and St. Paul Mississippi Markets, Annona Gourmet ***Delivery available with the purchase of Beez Kneez Honey. To order, click here!
Miles Metzger…The Mustard Man
Miles Metzger is our mustard maker at the Beez Kneez. He is passionate about his craft and the world of mustard. Read below an intriguing peak into the wonderful world of this lovely condiment written by Miles himself! To hear more, listen to Miles on the Heavy Tables podcast, The Weekend Starts Now
When many Americans think of mustard, they think of the ubiquitous “F” brand. (Yes, the one with the pennant logo.) But, it wasn’t the first or even close to the best American mustard. Sure, the “F” brand mustard was introduced way back in 1904 at St. Louis World’s Fair. You could say it’s as recognizable as “H” brand ketchup. I think a product’s worth isn’t measured by how pervasive, how institutionalized it is. In America, products that come to be synonymous with a brand (oh, the glory of marketing) tend to obliterate the more traditional, regional and I think, more interestingly nuanced products that get made by hand.
Mustard is a good example. There were mustards on the American market before the turn-of-the-century (and many more that lived and died as recipes of the American immigrant) that were much more remarkable. Mustards, like many culinary delicacies, tend to hang close to their region of origin. This is part of what makes travel so intoxicating: the discovery of flavors and foods that seem to unlock a door. The downside is these delicacies often never get their due appreciation. There are myriad incredible mustards of French, German and Polish origin that have never crossed the Atlantic, much less, the lips of Americans.
Let’s not despair for the legacies of the Old-World. Like I said before, America has had some great mustards. However, they, like their European counterparts, tend to stay within the culture and communities that gave birth to them.
As far as legacies in American cuisine go, it is hard to surpass the American South. At the top of the list is the cuisine of Louisiana, Creole and Cajun food. For American mustard, I think that you need not get further than New Orleans for greatness.
It began with a Mr. Wolff, a German, peddling his mustard door-to-door in New Orleans. Mr. Wolff and Emile A Zatarain perhaps never crossed paths, but the mustard’s flavor and Wolff’s story had been passed down by Emile’s father. Emile later started a spice and food company in New Orleans in 1889. Root beer was their first product. The next product is what put New Orleans on the mustard map.
By building on Mr. Wolff’s whole-grain mustard, Emile created a legendary creole mustard. The secret to the zip of the Zatarain’s lies in the fact that they used, unlike the more common mustards of America, whole mustard seed rather than mustard flour. Mustard flour is what it sounds like: mustard powder cut with flour and colored with turmeric. It makes acrid and mild mustard. Zatarain’s seeds came from Trieste, then a part of the Austro-Hungarian Empire, where they were grown in alternating rows of horseradish and mustard. This pair made for extra spicy mustard seed.
Fleur de Beez follows in this lineage of handmade, regional mustards. Like the cuisine of the American South, and particularly Louisiana, it is about confluence. African, Caribbean and European. The ingredients and techniques of disparate cultures crossing paths and shaking hands. A German heritage connects me to the flavors of mustard. The muddy Mississippi connects Minneapolis to New Orleans.
Fleur de Beez is about nuance and complexity. Now, think of the flavor of Fleur de Beez as instruments in a jazz band. You got piquant, punchy drums (the mustard seed); bright, brassy horns (the honey); deep, earthy bass (the herbs); and robust, smoky vocals (the spices). Of course, it’s all nothing without a great song. The Beez Kneez Honey is the song it’s all based on.
Fleur de Beez is a celebration of the idiosyncrasy of the handmade and regional. It’s about highlighting the wealth and pleasure food gives when it’s raised with care and crafted with consideration.