Artisanal Additions

Artfully crafted Honey, Jam, Infused Salts, and more, all made with locally sourced ingredients.

Artisanal Culinary Creations

Ginger Honey Glazed Carrots

Easy to make with only a few simple ingredients, these glazed carrots make a great side dish to any fall meal. Yield: serves 4

  • 2 Tablespoons butter
  • 1 Tablespoon finely chopped ginger
  • 2 Tablespoons Ginger Infused honey
  • 4 Carrots, peeled and thinly sliced
  • 1/4 Cup water
  • Salt and Pepper
  1. In a small saucepan, melt butter and stir in ginger.
  2. Add Ginger honey and stir to dissolve.
  3. Stir in carrots and toss to coat.
  4. Pour in water and cover to steam.
  5. Stir occasionally and cook 8 minutes or until tender.
  6. Season to taste.

Lavender Vanilla Bean Honey Martini

Cocktails are an essential part of most gatherings we’ve developed one rule for choosing the best recipes: keep it simple. So simple that your guests can help themselves. Yield: serves 1

  1. Fill cocktail shaker with the gin and lavender vanilla bean honey and shake.
  2. Add a handful of ice and Shake again.
  3. Strain into a chilled martini glass.
  4. Top with sparkling water.
  5. Garnish with a sprig of fresh lavender, or a few dried lavender buds floating on top.

Lavender Vanilla Bean Honey Old Fashioned

Cocktails are an essential part of most gatherings we’ve developed one rule for choosing the best recipes: keep it simple. So simple that your guests can help themselves. Yield: serves 1

  • 1½ ounces bourbon whiskey
  • ½ ounce rye whiskey
  • 1/2 oz. lavender vanilla bean honey
  • 4 dashes Angostura bitters
  • Ice
  • 1 orange twist, for garnish
  1. Combine the bourbon, rye, lavender vanilla bean honey, and bitters in a mixing glass, and stir.
  2. Pour over an ice-filled rocks glass.
  3. Garnish with an orange twist and serve immediately.

Rosemary Lemon Salmon Filets

The rosemary-infused honey gives this dish a sweet and aromatic flavor. Yield: serves 4

  • 2 tbsp rosemary lemon honey + more for finishing drizzle
  • Juice of 1 lemon
  • 4 (6-oz.) skinless boneless salmon filets
  • Salt and freshly ground pepper
  • 3 tbsp. olive oil
  • Pinch fresh rosemary leaves (optional garnish)
  1. Arrange salmon filets, flat side down in a shallow dish in a single layer.
  2. Season to taste with salt and pepper and drizzle with the infused honey.
  3. Cover dish with plastic wrap and refrigerate for 1 hour.
  4. Preheat grill to medium-low and rub grates generously with olive oil.
  5. Place salmon on grill, rounded side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, (2 to 3 minutes per side)
  6. Divide salmon between 4 plates and drizzle with lemon juice and a little bit of the extra honey to taste. Garnish with fresh rosemary, and serve immediately or at room temperature.

More Honey Ideas 

Honey is a natural sweetener, and a fantastic alternative to using refined sugars. Our infused honey create more opportunities to play with flavor and create some really special dishes.

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  • Add a warming taste to a cup of tea.
  • Infused honey is so enticing when drizzled over oatmeal.
  • Drizzle over baked brie or pork chops.
  • Over vanilla ice cream for a sweet, fresh flavor.
  • Terrific in a martini or old fashion instead of simple syrup.
  • Try our Chili Honey on fried chicken & biscuits.
  • Honey over waffles instead of syrup.

Rosemary Roasted Walnuts

VEGAN – GLUTEN FREE – PALEO – DELICIOUS Wonderfully simple and addicting roasted walnuts. Salty, sweet, savory snacking perfection. Yields:3 cups walnuts

  • 2 tablespoons olive oil
  • 2 tablespoons honey (sub agave for vegan option)
  • 1 tablespoon dried rosemary (or 2 tablespoons fresh rosemary, minced)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 1.25 teaspoons of our rosemary grapefruit maldon sea salt flakes
  • 3 cups walnut halves
  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together oil, honey (or agave), rosemary, cayenne, pepper, and salt.
  3. Place the walnuts into a mixing bowl and drizzle the oil and spice mixture over the walnuts. Stir to toss and coat the nuts well.
  4. Spread the walnuts in a single layer on a rimmed baking sheet. Bake for 10-15 minutes, or until fragrant, hot, and golden.
  5. Cool then seal and add to grazing board when ready to share.

Infused Salt Hasselback Potatoes

This recipe adds extra flavor to crispy, roasty, hasselback potatoes to elevate your side dish to the next level. Yield: Serves 4

  • 3 tablespoons olive oil
  • 2 garlic cloves – minced or pressed
  • 1 pound Mixed New Potatoes
  • 2 teaspoon finishing salt (any of our infused salts are fantastic with this)
  1. Mix olive oil and garlic in a small saucepan on low heat for 5-10 min or until fragrant. Do not burn the garlic, you just want the flavor to begin infusing into the oil.
  2. Slice the potatoes vertical slits 3/4 of the way thru each potato along the length of the potato – making sure to not cut all the way thru.
  3. Arrange cut potatoes on a parchment-lined baking sheet and brush generously with garlic oil mixture.
  4. Place into the hot oven and cook for 20 minutes.
  5. Remove from oven, brush with remaining garlic oil mixture and top each potato with a generous pinch of your favorite salt.
  6. Place back into the oven and cook for 20-30 minutes until tender and crispy around the edges.

More Salt Ideas 

Finishing salts boast a bright flavor that elevates everything from dark chocolate to pastas, salads, roasted vegetables and even margarita’s.

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  • Rim a margarita glass.
  • Sprinkle a little over chocolate truffles.
  • Use with a Carmel sauce over cheesecake for an elevated salted Carmel flavor.
  • Use over any meat or seafood in place of regular salt for added flavor.
  • Sprinkle over rice or pasta.
  • Sprinkle over a salad for added flavor.
  • Roasting nuts? Sprinkle on a flavored salt after they are done for a special finishing touch.

Bottom of the Jar Vinaigrette 

Don’t let any of that sweet jam go to waste! This vinaigrette dressing will make use of every last drop left in the jar and create a beautifully flavorful topper for fresh greens or veggies.

  • 1 rounded tablespoon of IG Jam – scrape the bottom of the jar
  • 2 teaspoons Dijon or spicy mustard
  • 2 tablespoons white wine vinegar or juice of 1 lemon
  • 1/4 cup extra-virgin olive oil

      Use with:

      • 8 cups chopped greens and any vegetables
      • Salt and freshly ground black pepper
    1. To the bottom of an almost-empty jam jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO.
    2. Toss with lettuce and vegetables and season with salt and pepper.

    More Jam Ideas 

    Jams are versatile spreads that can be used for so many different things in the kitchen. We’ve listed a few ideas here to get you started, but this is only the tip of the jam iceberg.

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    1. Add some to a pan sauce for meat – It not only helps thicken it, it adds sweetness and flavor. Try stone fruit jam like our plum jam with red wine as a pan sauce for steak or pork chops.
    2. Whip up the ultimate grilled cheese – Jam + melted cheese + golden, toasted bread. (It’s the jam that makes it ultimate.)
    3. Top your pancakes – Turn jam into syrup instantly by boiling it with a bit of water. (Sayonara, maple syrup!)
    4. Serve it alongside cheese – Oh you thought your cheese plates were already fancy? You haven’t even seen fancy until you’ve put a cute jar of jam on the plate.
    5. Make flavored chocolate – Stir a spoonful of jam into warm ganache and pour it over cakes. Or refrigerate until firm and use it as a filling for French macarons.
    6. Make better biscuits – Instead of slathering your biscuits with jam, bake jam right into the biscuit.
    7. Make your own fruit-flavored yogurt – Spoon some jam into a bowl. Top with plain yogurt. Call it fruit-on-the-bottom.

    What do you do with Pickled Watermelon?

    Pickled vegetables are a fantastic pairing with meats and a must on a board or on the bar. Great served as part of an appetizer spread accompany with flatbreads and grilled meats

    1. Use them like a chutney –  accompaniment to roasted meats much like you would dress roasted turkey with cranberry sauce.
    2. Looking for a unique addition to an appetizer tray or charcuterie board? This is it! The flavorful pickled watermelon pairs wonderfully with a variety of cheeses, meat, and other pickled vegetables.
    3. It is delicious by itself as a winter treat or as a condiment with greens or turkey.
    4. Other fans say it’s great with cheese and crackers or on sandwiches

    Vietnamese Pickled Vegetables

    1. The pickles are traditionally served on Vietnamese banh mi sandwiches. They’re a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.
    2. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork
    3. They would also be great with salad or wrapped into a spring roll.
    4. There is definitely a health benefit to eating these kinds of vegetables, so they can even be enjoyed just by themselves.

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