Elizabeth Meinz has spent her career in restaurants.
When the pandemic hit, she was working in one of the Valley’s top restaurants, Rancho Pinot. And when the industry shut down, she turned to something a little unexpected to salvage her career: mustard.
Not a lot of us would think of making of our own condiments, and this isn’t your average mustard: It’s honey dijon mustard — or, as Meinz has termed it, Beejon.
This unlikely endeavor has taken off for this on-again, off-again pinch hitter of a chef.
And recently, she came into KJZZ's studios so The Show could see how it all works.
