**Giveaway Closed: 4/27/12**
Flying Machines. Horseless Carriages. Time Travel. Some things were thought to be unachievable. Gourmet ketchup may now be crossed off from such lists. So enjoy the fruits of innovation and the nectars of invention. Enjoy Sir Kensington’s and enjoy quality.
Mustard has arguably had its “artisanal” moment. There are countless types of pickles. They even make Olive Oil Mayonnaise.
Until recently, though, there was no “step up” from plain old industrialized ketchup, that beloved “vegetable” of so many American cafeterias (unless you count Heinz’s special edition green EZ-squirt, with mystical power to transform food into green fantasy). Enter: Sir Kensington’s Gourmet Scooping Ketchup. The paragon of taste and class, this new product has raised ketchup on a pedestal.
Sir Kensington’s appears in 2 forms: the timeless ‘Classic’, and the slightly sexier ‘Spiced’. I imagine your college dining hall is stock full of an industrial seized Heinz, so why would you want to dole out real money for some artisanal crap? It’s pretty simple. You want to be a part of the legend. You’ll be seduced by the witty prose of Sir Kensington, the old school font, and, keeping our eye on the prize here, the unmistakable taste. Heinz is sweetend with High Fructose Corn Syrup, that scoundrel; whereas Sir K’s is blessed with agave nectar, honey, and raw brown sugar. Not to mention, it’s made with—wait for it—actual tomatoes! From Northern California, the Promised Land where tomatoes taste like tomatoes. The beacon of good taste from a bygone era is jarred—in glass, which can only mean class—in Amish country, PA. We may never know the exact “alchemy and wizardry” that creates a product fit for the British Crown, but rest assured that the ingredients are worthy of a silver spoon.
Both the original and spiced flavors have a thicker texture than your average ketchup. With notes of cilantro, jalapeños, green bell pepper, and lime, the ‘Spiced’ comes across as a more refined and luxurious salsa. My roommate may or may not have caught me eating it plain with a spoon. As the founders say, if you’re unsatisfied with mundane, and tired of mediocrity, this is the condiment for you.
The label’s founders, Mark Ramadan and Scott Norton met at Brown, where they took some economics classes together and realized the white space for new and improved ketchup. After months of metrics and endless experimentation, they refined their recipe and settled on their famous moustache emblem.
I wager you could spoon Sir Kensington’s Ketchup onto the simplest beef burger recipe in the book and it would make a meal fit for a knight. Or, since “Meatless Monday” seems to be quite the rage, serve it over polenta fries or “Rosemary’s Toes.” The Classic flavor would pair nicely with California-style (avocado) or white bean sliders, and the Spiced would jazzed up a good old egg sandwich, in lieu of Tabasco. (Clearly revealing my bias for burgers above dogs here, but they’d work equally well on some hot dogs ).
Now, the next recipe I’ll try with Sir Kensington’s will be bloody…but it won’t involve meat. Whip out the tequila and prepare to make a refined Bloody Mary. You should be able to steal most of the ingredients from your dining hall…besides the Tequila and the ketchup, of course. See the recipe below!
Comment below for a chance to win a case of Sir Kensington’s Gourmet Scooping Ketchup. To enter, you must:
Brooke Elmlinger is a junior at Dartmouth College studying French and Government. While she fears some condiments, like mayonnaise (unless it’s masquerading itself as aioli) or the ever-dubious veganaise in the Dartmouth Dining Hall, she thinks Sir Kensington’s Spiced Ketchup is simply divine. Join her Friday for a Bloody Kensington.
A Sir Kensington Gourmet Scooping Ketchup original creation
2 oz tequila
½ oz. fresh lime juice
2 dashes Worcestershire sauce
2 squires Sriracha (or hot sauce substitute)
2 barspoons Sir Kensington’s Ketchup, Spiced
A cheeky dollop or horseradish
Freshly ground black pepper to taste
Shake all ingredients and strain into a Collins glass on the rocks.
(Optional for the bold) hold an upside-down spoon over the glass and slowly pour over a dab of mezcal to float on top and liven the drink with a smoky aroma. Garnish with a lime wheel and a celery stick.
Alternatively, pre-mix a batch of the non-alcoholic ingredients and mix with tequila to taste.
Sit back, relax, and enjoy the quality of a bygone era represented by your new drink.