A hamburger’s best friend, the big red staple of American pantries, is going artisanal. And why not? As the founders of the latest up-scale ketchup Sir Kensington’s Gourmet Scooping Ketchup said before they created their gourmet condiment:
“…How is that when I go to the supermarket, I see hundreds of mustards, salsas, relishes, jams, jellies, etc…but only one ketchup?
That’s so true! I have scores of different mustards cluttering my fridge (from creole and dijon to honey mustard and stone ground), yet only one bottle of Heinz ketchup. Scott Norton and Mark Ramadan, seniors at Brown University at the time, decided to do something to change that. That’s when they went to work in their dorm room to create the Sir Kensington ketchup.
Now their product is sold at Dean and Duluca, Whole Foods, Williams-Sonoma and other outlets. They’re on to something with how they describe the product:
“Produced in small batches with all-natural, gluten-free ingredients, such as vine-ripened tomatoes, apple cider vinegar, coriander and lime juice. It’s sweetened with honey, agave nectar and raw brown sugar instead of high fructose corn syrup.”
OK. I think they have a lot of trends covered. Take a look at the Sir Kensington experience…
I’ve always been a lover of ketchup. I can admit that. Now I’m even more enthused to check out some of the newcomers on the market. James Oseland, editor-in-chief of Saveur magazine said the idea that ketchup lacks cachet is “just patent foolishness.” He said he’s tickled when sitting in a posh, white tablecloth restaurant and “a beautiful silver-plated tureen of ketchup comes out. In fact, it doesn’t seem inappropriate at all. It seems, ‘At last ketchup has arrived,’ and rightfully so.”
I’m happy about that.