Ketchup Goes Gourmet
– by Meredith McAllister
Matt Wallace ’06 and wife Kori Wallace were featured in a recent Washington Post article about their new business making and selling ‘Chups, fruit ketchups that they hope will one day be able to compete with Heinz.
Matt, a self-taught cook, came up with the idea for ‘Chups in June 2012 after he found an online recipe for cherry ketchup. After some research, he discovered that tomato-free ketchup wasn’t as rare as he had once thought.
From there, the couple spent a year tasting recipes, all of which are vegan and gluten-free.
In January, they launched a Kickstarter campaign that had more than 490 backers and raised more than $22,160.
The condiments grabbed the attention of chef José Andrés, who now features ‘Chups on the menu of America Eats Tavern at the Ritz-Carlton, in Tysons Corner, Virginia. The Wallaces offer five varieties: blueberry, cherry, mango, peach, and plum, along with several seasonal varieties. The fruit ketchups are sold online at chupsitup.com, as well as Glen’s Garden Market, Yes! Organic Market, and Hill’s Kitchen in Washington D.C.”
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