Sir Kensington’s “Fries of New York” Exhibit

The artisanal ketchup purveyor presents a scientific breakdown of the condiment's best culinary counterpart in a two-day show

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 …

Karlsson’s Batch 2008

A limited edition single-varietal vintage release shakes up the vodka scene

Prized for its silky mouth feel and distinct flavor, Karlssons began in 2001 when a group of Swedish potato farmers sought a way to improve their business. At the behest of Peter Ekelund—well-known as an entrepreneur who had helped launch Absolut in the 1970s—the group began working together as a collective and immediately saw an uptick in demand for their Swedish-grown spuds. This success spurred …