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 …
Sir Kensington’s “Fries of New York” Exhibit
