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.”
If you know any W&L alumni who would be great profile subjects, tell us about them! Nominate them for a web profile.