MERCHANDISE

 

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FUMMEE DE SEL - Chardonnay Oak Smoked Sea Salt
Fumee de Sel is premium Fluer de Sel crystals that are cold smoked with oak wine barrels that have been used for years to age fine Chardonnay wine.  This sale it one of a kind!  Use it as a finishing salt on salads, veggies, meat...almost any dish!


 



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GHOST PEPPER SEA SALT

Warning: This is the hottest salt on the planet!!  Sea salt and Naga Jolokia pepers blend to create a blazing hot spice that is out of this world.  For flaming hot flavor, sprinkle over chicken wings, chili, or fajitas.  Beware - this salt bites back!



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SPANISH ROSEMARY SEA SALT

Rosemary delivers a straight from the herb garden flavor.  A natural pairing with roasted potatoes, it will make this simple dish extraordinary.  Add to any dish to give it a fresh, herbed taste.


 



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SRIRACHA SEA SALT

*BEST SELLER*

Sriracha and sea salt - two ingredients that make everything better!!  Enjoy the tangy Thai heat of sun-ripened chilies infused into all natural flake sea salt.  Warm and spicy, with a garlicky and slightly vinegary taste, Sriracha Sea Salt adds zest to roasted nuts, snack mixes, and popcorn.  Use it in soups, sauces, noodles, ramen, pizza....etc, etc, etc.  The real question is:  What cant you use it on!?


 



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COCONUT WHITE BALSAMIC

*OUR BEST SELLER!!*

Our Coconut Infused White Balsamic is fabulous in vinaigrettes or other dressings used on green salads with citrus and citrus based sauces.  

Try using it with soy sauce, grated ginger, and a bit of lemon juice as a dipping sauce for seared ahi or other firm fish or as a marinate for grilled shrimp skewers.  The uses are endless and give a unique tropical island flair to your dishes!


 



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FIG BALSAMIC

Starting with balsamic vinegar from Central California, concentrated fresh figs are added to create this jammy, rich vinegar.

Use it to create a unique CA style dressing for a wide variety of salads or use it to create a delectable reduction sauce for pork.


 



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HONEY GINGER BALSAMIC

This rich and syrypy cask aged honey ginger balsamic vinegar from Modena has a fruity aroma and a wonderful flavor.  It's perfect on salad and vegetables, fish, poultry, roasted meats, and sweet and savory dishes.  You can even try it over ice cream.

Try adding it to a vegetable stir-fry to kick it up a notch and your friends will be dying to know what secret ingredient you used!  


 



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HONEY CARAMEL SAUCE

*OUR BEST SELLER!!*

This is a wonderfully rich and decadent caamel sauce made with Pure Orange Blossom Honey.  Its made in small batches once a week.  It is the perfect combination of caremal and honey.

Pairing:  Try drizzling the caramel honey over apples, pears, cheesecake, ice cream, apple pie, pancakes, or just eat it out of the jar like we do!

Ingredients: Honey, brown sugar, cream, orange peel powder, cornstarch, soy lecithin (as an emulsifier), sea salt, butter, pollen.


 



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LAVENDER INFUSED HONEY

This Pure brand wildflower honey is soaked organic food grade lavender grown on the local farm to give the honey the special essence of calming lavender.  Its sweet and earthy with light floral undertones of lavendar.

Pairing: Try this infused lavender honey drizzled over goat cheese with walnuts, yogurt with berries, or whatever your heart desires.  It is a tea drinkers favorite!

Ingredients: Raw honey, pollen, lavender


 



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ORANGE BLOSSOM HONEY

Depending on where the bees forage it creates different taste, textures, and colors of honey.  This honey is made by bees in the orange groves of Northern California.  This creates a raw all natural orange blossom varietal of honey that explodes with rich citrus and floral flavor.

Pairings: Pure Orange Blossom Honey is delicious drizzled over creamy blue cheese on fig, gorgonzola, strawberries, or melons.  It is delicious baked into baklava.  This honey is like having the taste of sweet sunshine.


 



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WILDFLOWER HONEY

This all natural wildflower honey is a wonderful blend of a variety of wild flowers growing in and around Yolo, Sacramento, Solano, Napa, and Sonoma counties.  The flavor profile is balanced and rich due to the diversity of wild flowers the bees visit.

Pairing: Add it to your tea or coffee, drizzled over toast, and it is a great subsitute for syrup or refined sugar.  Not to mention, its an all time favorite with the kids.  Having issues with you local allergies?  A daily tablespoon of our wildflower honey will help combat those too.

Ingredients: Raw honey, pollen


 



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JUNIPER BERRIES

These berries are used dried and then crushed to impart a sharp, savory, pine-like flavor to food.  They have been used in norther European and Scandinavian cuisine mostly in meat dishes and sauerkraut.  These refreshing juniper berries are excellent for balancing rich, gamey, or fatty food.  They compliment beef, fish, lamb, wild game, pork, and cabbage dishes.  They also work well with other spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onion, and garlic.


 



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WHITE PEACH BALSAMIC 

The white peaches are picked perfectly ripe, crushed, and left to ferment naturally.  Balsamic vinegar that has been aged in oak barrels is then added for a sweet and fruity vinegar.

We recommend using it on red meat and game, green or fruit salads, fish, and soft mild cheeses.


 



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PUMPKIN SPICE BALSAMIC

From salad dressings to dipping sauces for veggies and bread to a zesty addition to sauces and marinades, this Pumkin Spice Balsamic is sure to shine. 

Drizzle over butter lettuce and thinly sliced beef by itself for a gourmet wrap.  Decorate a platter of beet carpaccio with paper thin slices of beets, red onion, and feta cheese with a drizzle of Pumpkin Spice Balsamic.  For a special treat, drizzle some over vanilla ice cream.


 



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RASPBERRY BALSAMIC

This cask aged balsamic vinegar has a lovely robust berry flavor that can be used in many of the same ways as our Blueberry Balsamic Vingegar such as steak, venison, or salmon glaze.

Additionally, it is great on roasted ham or ribs and of course, on an endless number of desserts.  It works exceptionally well mixed with our Italian Herb Olive Oil.


 



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STAR ANISE

Although this pretty star-shaped spice has a similar smell and taste to anise and fennel, it has a more distinctive sweet not akin to licorice.  It matches well with sweet potatoes or pumpkin as well as poultry and seafood.  Chinese cuisine often utilizes star anise in poultry or pork dishes; it is also a key ingredient in popular Chinese 5-spice powder.  In Vietnamese cuisine, star anise is a power player in beef pho.  It is an ideal flavoring for roast chicken and goes well with braised fish, scallops, and in clear soups.


 



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VERMONT MAPLE SEA SALT

This is a natural sea salt infused with real Vermont maple syrup!  The flavor is out of this world.  Try it on absolutely anything.  Roasted vegetables, pasta, meats, popcorn, bread dipper (w/ olive oil).


 



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CINNAMON INFUSED HONEY

This cinnamon infused honey is a mixture of raw wildflower honey and Ceylon cinnamon.  The properties of raw, all natural honey and Ceylon cinnamon creates a healthy and tasty treat.

Pairing: The cinnamon infused honey is perfect in coffee or tea.  Drizzled over toast, waffles, or oatmeal.  Try also baked or cooking with this delicious infused honey.

Ingredients: Raw honey, pollen, Ceylon cinnamon


 



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HABANERO INFUSED HONEY

This Habanero Infused honey is made from raw wildflower honey and mix in Habanero spice and crushed red pepper flakes.  This creates a fun sweet and spicy honey!

Pairing:  Try drizzling the habanero honey over brie or cream cheese.  It pairs perfectly with basting or marinating fish, pork, or chicken.  Try it whipped with butter for a sweet and spicy treat with cornbread.

Ingredients: Raw honey, pollen, crushed red pepper flakes, and Habanero spice.


 



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