Kingston Observer

Being a food writer has its perks every now and again. A few weeks ago, I ran into Philemon T.

Walters of 19 Nottingham Drive at the opening celebration of PAC TV’s new studios off Exit 7 in Plymouth. Phil is the owner of Walters Specialty Foods, a gourmet condiment company operating for the last six years right here in town.

Much to my embarrassment, Phil reminded me that years ago, he supplied me with some of his signature sauces and jellies to create recipes with and I devoured the stuff without ever giving him a single recipe. Imagine my guilt! I begged to make it right and Phil agreed to supply me with a sampling of his recent batch of homemade jams, jellies, chutneys and conserves that he whips up in a cozy kitchen beneath his home and sells online and at outdoor markets.

I stopped by after work to pick up the goodies and was immediately struck by the effi cient herb garden on the side of Phil’s house. It was abundant with fresh sage, rosemary, parsley and lavender. Phil greeted me warmly and supplied me with a lovely bag fi lled with Beach Plum Jelly, Pomegranate Jelly, Lavender Champagne Jelly, Cranberry Apricot Chutney and a hearty Cranberry Conserve. Free food in a bad economy is always a plus and I had a freezer and fridge at home fi lled with just the right ingredients to make something delicious.

I sampled the entire product line fi rst. My son Aidan laughed at me as I tasted each product thoughtfully before moving on to the next. The Beach Plum and Pomegranate jelly were sweet, smooth in consistency and delicious. The Lavender Champagne jelly had a lovely fl oral taste. The Cranberry Apricot Chutney is amazing. The spices are perfect and it is hearty and meaty with a sweet spicy fl avor.

The Cranberry Orange Conserve was equally amazing. Loaded with nuts, fruit and just the right amount of liqueur, I could have devoured the entire jar in a single sitting it was so good.

So, what to do with all this stuff? Now that I tasted it, I needed to put these products to use. The jellies are not for a peanut butter and jelly for the kids. These have to be enjoyed sparingly and caringly. I used both the Beach Plum Jelly and the Pomegranate jelly as a last minute glaze on a pork roast. I simply seasoned a pork roast with kosher salt, pepper and herbs and baked it at 350 until done.

Then I spread about two tablespoons of jelly over the top and threw it under the broiler until the sugars in the jelly caramelized. My husband was in heaven over that recipe. He asked for me to make it again later in the week. I even used leftover pork to make a sandwich and topped it with Phil’s Cranberry Orange Conserve served warm…out of this world! The Lavender Champagne Jelly is perfect for summer on grilled pork, seafood or fi sh for a last minute bite of fl oral sweetness. This jelly would also make a delicious glaze for a muffi n or scone brushed on while the baked good is still hot. Just be sure whenever you use these sweet jams or jellies in grilling that you use the product right before they are served. The sugar can cause burning if put on meat too early in the cooking process.

I found a great way to enjoy the Chutney and Conserve.

My neighbor Betty came over recently to play Scrabble and I wanted to use some of Phil’s products for an appetizer. I picked up a wheel of brie, baked it with sprigs of fresh thyme and served it oozing with the chutney and conserve on the side with toasted bagel chips. This combination was complete heaven. The sweetness and tartness of the chutney and conserve paired perfectly with the smooth creamy taste of the cheese. The added crunch of a whole grain bagel chip was the icing on the cake.

It amazes me that a business like Phil’s exists right under our noses and offers such great products at affordable prices.

Phil says he’s always loved to cook, having learned the art from his mother. He was inspired to create original gourmet recipes after spending time at local farmers’ markets where he sold his fresh eggs. Phil has raised game for years, and he began experimenting with sauces, jams, and jellies that would complement pheasant. He is a perfectionist who will not market a product with which he is not completely satisfi ed. Phil’s family who include his wife, son, and daughter are his taste testers. Having grown up on the island of Neves in the Caribbean Phil loves working with barbeque and hot sauces. He says he has no spare time since he retired as a cameraman for a Boston television station.

He tends his bee hives, grows fl owers and vegetables, raises game, and spends time in his kitchen, always trying to come up with something special. His website is waltersspecialtyfoods.com. Because of the variety of his products, any of them would make unique and delicious Christmas and holiday gifts for anyone on your list. The selection of jams, jellies, sauces and rubs is intriguing, and Phil will even put together specialty gift baskets. Visit his website or call Phil at 781-585-3169.

Phil’s philosophy ? “Only the best is good enough”.