Mustard That Matters is simple, delicious and gives back! Made with the simplest ingredients – Ground brown mustard, apple cider vinegar, water, cabernet sauvignon vinegar, fig balsamic. Done Charcuterie Style, it complements the oils of cured meats, proteins of all meat and the cream/milkfat in cheese, while giving it all a little kick in any situation. Cold water releases that wonderful horseradish zestininess, while the combination of fruit driven vinegars bring just enough of the sweet….so you can use it on everything.
WHERE TO FIND MUSTARD THAT MATTERS – Westshore Market & Deli & On the tables at Sunnyside Resort Lake Tahoe!
Note from the creator, Ryan Voss:
“I’ve lived a grand life. It never ceases to amaze and impress me. Even thirteen years of living as a C-5 quadriplegic has been a wonderful experience.
I grew up in Denver and moved to Los Angeles, after college, for five years, San Francisco for four, Lake Tahoe for six, Maui for a year and a half, Greece for a summer, Lithuania for a winter and spring, Santa Fe for four years, Napa for the last seven, and live in Redding now.
I’ve done everything on a “physical” level I’ve wanted, so for the last 13 years I’ve counseled new injuries, helped CCC students get their GED and apply to college, write, worked in palliative care, graphic design and get into nature as often as possible. Making mustard is the hobby/work that keeps my mind, money, and social working in harmony.”