Written By Guest Writer Edibles / One ingredient Nov 17, 2011 Condiment Chaos: Ketchup Comes Home SHARE VIA: Facebook Twitter PinterestPoor ketchup, often maligned and misunderstood, has been replaced by it’s fancier cousins – aioli or the ubiquitous chipotle mayo. Now I like a good slather of something rich and garlicky as much as the next girl so I was surprised to be offered “homemade ketchup” when eating out recently. That got me wondering, what exactly is happening with ketchup these days – who’s making it in-house and is there life after Heinz?Of course chefs in Victoria are all about fresh, local and crafted by hand so it was no surprise to find ketchup from scratch at several local restaurants. Rebar Modern Food is well-known for their homemade ketchup. Café Brio makes ketchup from heirloom tomatoes when they are in season. Sam Chalmers, Chef at Bistro 28 and Black Hat makes his own ketchup starting with a roasted red pepper base, adding in tomato and spices for a smooth, smoky taste.Chef Dan Hayes at the London Chef also makes his own ketchup, more of a classic sweet and sour style which he described as “aromatic, made with cumin, nutmeg and cloves”. Yum. Best of all, you can buy it from their Pantry and take it home to upgrade your frozen fries.I dug around to see who else was making their own ketchup for in-home consumption and found delicious sounding blackberry ketchup produced by Rod Butters under his label “RAUDZ” but alas, only available at his location in Kelowna. Definitely worth stocking up the next time you are in the Okanagan.Several of our local gourmet food shops stock interesting gourmet ketchups – check out Dulcet’s “Peppery Morrocan Ketchup” at The Root Cellar on MacKenzie or Stonewall Kitchen’s rustic” Country Ketchup” found at Aubergine Specialty Foods in Fernwood. Not local, but still a big step up from the red squeeze bottle.Turns out, there is life after Heinz.– By Susan Evans condimentsEdiblesFolksketchup SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Comments are closed.