Four years ago, Scott Norton and Mark Ramadan brought Sir Kensington’s condiments to life. With so many mustards on the market, the two longtime friends thought, “Why not ketchup?” In the time since, the artisanal operation has grown, finding itself on shelves of specialty grocery stores and in the kitchens of countless restaurants. To celebrate ketchup’s ideal pairing—french fries—and the chefs that best prepare them in NYC, Sir Kensington’s presents “Fries of New York,” a temporary exhibition showcasing some 85 different styles of cut and fried potatoes. All shapes, sizes and flavor profiles are represented, and on display like delicious, scientific specimens.
After extensive research into the history of both ketchup and fries, the resulting data will be presented through diagrams, illustrations and of course, real samples. “We want to present something that’s actually educational and informative to the public,” explains Norton. Much in the same way a museum might exhibit the visual history of an artist, Norton wanted to “approach [the exhibition] with the attitude of a civic organization.” Each fry—and two or three tater tots, which Norton describes as more of a brother than a distant cousin to the fry—is accompanied by a plaque that documents the name, location and relevant culinary details of the institution from which it comes. Some of the more notable names involved include The Fat Radish, Balthazar, BaoHaus, Katz’s Deli and Root & Bone, among many others of course.
Thankfully Sir Kensington’s founders are close with many of the chefs involved, which made obtaining the fries a much more friendly ordeal. Due to the delicate nature of the exhibition, it will last just two days at the Bowery Street location. “Fries of New York” is open to the public Friday through Saturday, 7 and 8 November from 11AM to 8PM. Visit Sir Kensington’s site for more details.
Images by Cool Hunting