Rusty Penno, Executive Chef, Boffins Club, Saskatoon
"Mustard adds a different sharpness than a chili flavour – it is more subtle. I also like the visual appeal of the grainy mustards in meat rubs."
Rusty shares his recipe for Saskatoon Berry, Chili, and Mustard-Rubbed Flank Steak

Clint Polnicky, Executive Chef, Saskatoon Inn

"I appreciate the functionality of mustard. It pairs so nicely with many other flavours and is a superior emulsifier."

Clint's recipe for Butternut Squash Soup with Brown Mustard Seeds & Braised Brussels Sprouts+

Steve Driver, Steve Driver, Culinary School Instructor, Saskatchewan Institute of Applied Science & Technology

"I love the flavor of mustard with meats of all sorts. The line of mustards carried at my side job, Cava Secreta, are amazing! They come in many different flavors."

Try Steve's Scallops in Tarragon Mustard Sauce