It Was All Yellow

When The Maven met Jason, she couldn't cook to save her life. The entire contents of her refrigerator consisted of a six-pack of Heineken, a jar of Prego pasta sauce (which was, in all likelihood, moldy), a bottle of Ken's Italian dressing and about five jars of gourmet mustard. At least one of them was Raye's. And they were probably the only thing in that kitchen that saw any use.

People who know The Maven know she has an unnatural obsession with hot dogs. She's normally a super-healthy, all-organic, no-processed-foods kind of eater. But hot dogs (pink, not red) are her one vice. Hence the ridiculous assortment of mustards.

Apparently, we're not alone. This week, in the Atlantic monthly's food blogs, Ari Weinzweig waxes poetic about yellow mustard from Raye's in Eastport. To read the post — and you should — click here. Weinzweig does a hell of a job describing the product and process, so we'll spare you the details, but suffice it to say, there's no better way to top a hot dog. In fact, Raye's has a mustard for that very purpose, called Top Dog. Up until now, we've been a fan of Raye's Old World Gourmet and Sweet and Spicy, but Top Dog may jet to the top of the list. There's also a new, super-hot offering called White Heat — very intriguing.

You could just buy a bottle of French's and call it good — it's a staple. But if you care about your condiments and enjoy supporting a Maine business, pay the extra buck or so and splurge on Raye's. You'll be glad you did. And so will your dog.

For ordering information, visit Raye's Mustard.

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