GOURMET FOODS
Williamson Wine & Food
The Williamson Pantry
Salts, savory preserves, mustard and estate olive oil—made to bring more flavor to the table and more pleasure to the meal.
A spoonful, a pinch or a generous pour can rescue an ordinary supper. These are the pantry essentials we reach for when dinner needs a little help.
A Pinch Changes Everything
Adriatic Finishing Salts
Hand-harvested Adriatic sea salt has delicate crystals and a clean finish. We give it a Williamson turn with black truffle, Parmigiano Reggiano and aromatic spices. Add it at the table and let it do the final bit of cooking.
TRUFFLE SALT
The earthy perfume of black truffle gives even the simplest food a rather luxurious advantage. Fair warning—it is remarkably difficult to put down.
At the table: Sprinkle it over scrambled eggs, roast potatoes, pâté, pasta or freshly popped corn.
SICILIAN SALT
Fragrant spices and fruit bring Mediterranean warmth to savory dishes, fresh salads and the occasional chocolate dessert.
At the table: Scatter it over grilled chicken, roasted vegetables, tomato salad or dark chocolate.
TRUFFLE CHEESE SALT
Black truffle and Parmigiano Reggiano make this rich, nutty and deeply savory. Enough said.
At the table: Add it to creamy pasta, mushroom risotto, Bolognese, roasted vegetables or hot popcorn.
Open a Jar. Dinner Gets Better.
Savory Jams & Mustard
Sweet fruit, roasted garlic, horseradish, bacon and smoke—bold flavors made for cheese boards, grilled meats and the happy improvisation that begins when friends arrive hungry.
APPLE HORSERADISH JAM
Sweet apple arrives first, followed by a proper horseradish kick—bright, savory and unexpectedly useful.
At the table: Spoon it beside pork tenderloin, smoked ham, aged cheddar or a hot roast beef sandwich.
BALSAMIC, GARLIC & HERB JAM
Dark balsamic, roasted garlic and herbs come together in one rich, savory spoonful.
At the table: Serve it with roast beef, charcuterie, hard cheese or warm crusty bread.
PEPPER BACON JAM
Smoky bacon, sweet red pepper and a lively touch of jalapeño. It does not spend long in the refrigerator.
At the table: Heap it onto burgers, grilled sausages, breakfast sandwiches or warm baked Brie.
SMOKEY ONION MUSTARD
Sweet onion, good mustard and a curl of smoke. Simple, generous and wonderfully useful.
At the table: Serve it with pork, ham, sausages, roasted potatoes or sharp farmhouse cheese.
From Our Table to Yours
From the Williamson Kitchen
Home Ranch olive oil, our favorite bread-dipping mixture and barbecue sauce made with Yoakim Bridge Zinfandel. Three good reasons to tear off some bread, light the grill and gather around the table.
EXTRA VIRGIN OLIVE OIL
Green, fresh and Tuscan in style, this sustainably grown extra virgin olive oil comes from our Home Ranch.
At the table: Pour it over grilled vegetables, ripe tomatoes, fresh goat cheese or warm bread.
DAWNZ NUTZ
The Williamson bread-dipping ritual in a jar. Pass it around and watch the conversation pause.
At the table: Dip warm crusty bread into extra virgin olive oil, then press it generously into Dawnz Nutz.
ZINFANDEL BARBECUE SAUCE
Yoakim Bridge Zinfandel gives this sauce dark fruit, savory spice and the depth demanded by a proper barbecue.
At the table: Brush it over ribs, brisket, burgers or chicken during the final minutes on the grill.
Bring Something Good to the Table
Make an Ordinary Meal Memorable
Begin with something simple, open a jar and let the pantry take care of the finishing touches. Dinner need not be complicated to be thoroughly enjoyable.
Questions? Jenny will be pleased to help.