Authentic Award Winning

RAYE’S MUSTARD

explore raye’s mustard history

It’s all in the name, and then some!

I was first introduced to Raye’s Mustard by my wife’s family in Bar Harbor, Maine.  Her grandfather, Arthur Falkenstrom, lived his whole life enjoying the many flavors of Raye’s Mustard (a whopping 25 different flavors)!  His family shared their passion for Raye’s Mustard with me, and I was hooked!

Whenever we go and visit the family cabin in Maine, we make the 45 minute drive to Eastport to visit their mill.  This mill was opened in 1903 by J. Wesley Raye.  Not only is the mill still grinding mustard seeds, but it also serves as a working museum.  It is the only mustard mill that uses the traditional cold grind process that helps preserves the volatile taste qualities of natural mustard seeds and spices.  The grinding stones themselves were brought over from France back in 1900.  This process makes such a difference to the flavor of the mustard! To see their method in person is really awe inspiring and the reason they have won gold medal after gold medal in the World Mustard Competition every year.

I believe in supporting and helping small businesses.  Raye’s Mustard is a small, family own and established business that is in its 4th generation.  Currently Kevin and Karen Raye are at the helm and keeping true to what was established by J. Wesley Raye over 100 years ago. Stop by their new storefront in downtown historic Eastport and sample for yourself why this is a true gem of culinary delight!

IN OUR MENU

From prime rib to salad dressings to our pecan chicken breast, Raye’s Mustard finds its way into so many of our recipes. Raye’s Mustard is the only mustard we use. Some of our crowd favorites that feature Raye’s Mustard are:

Honey Dijon Pork Loin

Pistachio Crusted Lamb Rack

Salmon Wellington

Mustard and Dill Crusted Salmon

Pecan Chicken Breast

Bistro Tenderloin with Mustard Cream Sauce

Basil Vinaigrette

Honey Mustard Dressing

It is also the base for many of our marinades and rubs.

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By |2019-12-03T20:50:42+00:00December 3rd, 2019|Chef in the Field|0 Comments