Mustard-crusted Lamb Loin with chive and smashed fingerling potatoes
Mustard-crusted Lamb Loin with chive and smashed fingerling potatoes
Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

Pear, Stilton & Bacon Salad with Grey Poupon® dijon mustard dressing
Pear, Stilton & Bacon Salad with Grey Poupon® dijon mustard dressing
Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

Grey Poupon® whole-grain mustard, tomato & Gruyere cheese tart
Grey Poupon® whole-grain mustard, tomato & Gruyere cheese tart
Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

Salmon Tartar with mustard and cider dressing
Salmon Tartar with mustard and cider dressing
Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

24-oz. Rib-Eye with Ratatouille with creamy horseradish and fingerling potato
24-oz. Rib-Eye with Ratatouille with creamy horseradish and fingerling potato
Submitted by: Susan Nelson, Executive Chef, Anglebrook Golf Club, Lincolndale, N.Y.

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