“The king of Mustards is a queen,” explains Mary Fabiano, Chef and Chief Creative Officer at Summer Kitchen, referencing her new line of mustards, called Queen Mary. After months of researching the history of mustard making, Mary has produced authentic mustards for contemporary tastes, while staying true to terroir. “[Summer Kitchen is] aiming to make mustard the next Canadian food icon by providing a high-quality condiment, with emphasis placed on its local appeal,” notes Mary.
We had a delightful chat with Mary at the launch of her new line of five Canadian mustards, a line called Queen Mary, at All The Best Fine Foods.
Bamboo Magazine: What is your earliest and fondest food memory?
Mary Fabiano: Growing up in Calabria, Italy, I had very unusual food experiences. My mom would often serve us sweetbread patties. We certainly weren’t eating typical North American baby food.
BM: What will you be having for dinner tonight?
MF: I strive to eat healthy and buy the best ingredients, and tonight is no exception: raw green kale salad with radishes and fennel with a simple dressing of honey and lemon. I almost always like to include an antioxidant such as blueberries or pomegranates.
BM: Living in Toronto, what would you say is your favourite 100-mile food?
MF: In 1988, I started eating organic and local. Seasonally, it can be very challenging and can also limit creativity. If you absolutely can’t stay local, at least buy Canadian. At Summer Kitchen we buy mustard seeds that are cultivated in Saskatchewan and milled in Canada’s oldest mustard mill, located in Hamilton, Ontario. This country has the highest safety and quality standards for its mustard and grows exclusively non-GMO crops.
BM: Name three great things about yourself.
MF: [with thoughtful grin] I’m generous. I have unusual tastes, and I stay ahead of trends.
Mary Fabiano is an award-winning chef who has been operating Summer Kitchen as its alchemist since its inception in 1996. Summer Kitchen refers to a separate kitchen, adjacent to the main house, used for canning and preserving. Mary was a vegan for many years, but she now enjoys indulging in braised short ribs. She is currently reading Six Pixels of Separation.
Summer Kitchen products are available through specialty stores across Canada. To order products directly or to learn more, visit www.summer-kitchen.com
