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Nobody Puts NoMa in a Corner: NoMa Summer Screen –  with a 2015 theme of “Dance, Dance, Dance” – kicks off this week, featuring a host of D.C. food trucks. CQ Roll Call encourages the District to “Check out the digs while you can. The old bus station is slated for redevelopment to mixed use commercial and retail space. So the murals and food trucks and all that transitional jazz will only last so long.” Check out the schedule and be sure to visit Swizzler and Federal City Brothers before the Screen’s final day at its current location (Aug. 19th). – CQ Roll Call

5 Reasons You Should Actually Spend A Weekend In D.C.:DSC09554-2 After stopping by Union Kitchen for April’s Open Kitchen Tasting, culture and travel writer Kara Cutruzzula sings the praises of Slender Seven‘s chickpea and black bean based cookie dough. – Gothamist

Compass Coffee Owners Talk Expansion, New Spaces: Owners Michael Haft and Harrison Suarez chat with Eater about the expansion of Compass Coffee – which includes a new cafe in The Shay, as well as a 5,000 square-foot roastery in Ivy City. – Eater

Meet the Kouign-Amann, the Caramelized French Pastry We’re Loving Right Now: The Washington Post calls kouign-amann their new favorite pastry; highlighting Potomac Pastry as one of the best sources to try the “caramelized croissant” that’s currently selling out in bakeries throughout D.C. – The Washington Post: Going Out Guide

 

 

 

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What We Do

‘Chups are fruit-based sauces and dips made to enhance and brighten the traditional tomato-dominated ketchup market. While the condiment market offers a seemingly endless variety of flavors for items like salsa, dressing, and mustard; ‘Chups adds an entirely new profile of ingredients to ketchup. The many fruity flavors of ‘Chups (including Blueberry. Cherry, Mango, Plum, Pumpkin, and Spicy Pineapple) can be used as a condiment, marinade, or base for a number of different sauces or glazes.

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Who We Are

Matt Wallace and Kori Hill Wallace, both Native Virginians, met when both joined the same co-ed soccer team in D.C. Matt comes from a family of “food creators” – his Grandfather was a restaurateur, and his Grandmother jars her own pickles and makes her own mustard. Experimenting with condiments seemed to run in the Wallace family, as Matt was inspired one night to create a batch of cherry ketchup to pair with turkey burgers – the beginnings of the ‘Chups brand. The pair deemed the fruity ketchup a successful experiment, and now offer ‘Chups in a variety of flavors.

Why We Went Into Food

For months after their first attempt at making fruit ketchup, Matt and Kori still kept thinking about those turkey burgers and how delicious they were. After brushing up on some ketchup history, the two discovered that ketchup used to be made with all sorts of ingredients, from walnuts to oysters, and, not surprisingly, fruit! Seeing that there was a dearth of non-tomato based ketchups in the condiment market, Matt and Kori saw an opportunity to bring their fruit ketchup to the masses.

What Have We Learned

 After launching several different flavors of fruit ketchups, the ‘Chups team has learned that there isn’t a guide that tells you how to run your business – “You just have to go out and do it and ask questions that seem naïve and learn as much as you can,” explains Kori. Starting a business from scratch can be an undertaking from both a physical and emotional standpoint. Kori notes that learning how to coach one another on working through the battles of building your own business – while recognizing small successes and breakthroughs – are “rewards in itself and makes it all worth it.”

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What We Love

“It is said so often, but really can’t be said enough, how food is such a bonding experience, a foundation of the human experience,” notes Kori, emphasizing the ‘Chups team love of both food, and the people who consume it. “Being a part of the DC food community couldn’t be a better example of that. The diversity and creativity we’re exposed to every day is inspiring and the passionate, hilarious personalities that we interact with are priceless and cherished.”

What’s Next

‘Chups is moving away from the “start-up” phase of the food business, and moving in to the growth phase, a shift evidenced by the launch of ‘Chups in several MOM’s Organic stores, as well as Whole Foods Foggy Bottom.

While the list of stores stocking ‘Chups continues to grow, Kori and Matt plan to also continue expanding their wholesale and online business – all in an effort to eventually make ‘Chups a household brand name.

Awards, Accolades, & Press

2015 Good Food Award Winner

Named a 2015 “Summer Essential” by Food & Wine

Featured in Refinery29’s 10 Crazy-Awesome Condiments You Need to Try

Highlighted in Good Housekeeping‘s Ketchup Like You’ve Never Had it Before

’Chups: Fruit ketchups stirred up by a couple with a passion for condiments – Washington Post

Hand-Selected by celebrity chef José Andrés as a component to his food history-inspired restaurant, America Eats Tavern

 

 

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The 33 Best Ice Cream Shops in America: Union Kitchen Members and Alumni continue to top nation-wide “Best-Of” lists, and with summer fast approaching, Thrillist has ice cream on the brain. Check out their shout-out to Ice Cream Jubilee‘s creative flavors, like the Beefeater Gin-infused Gin & Tonic sorbet. – Thrillist

The Best Food Trucks in Washington, D.C. : More “Best Of” love goes out to Dirty South Deli for Jacob Hunter and Will Fung’s dedication to “eschewing rubbery cold cuts for carefully braised meats” and elevating the quality of  sandwiches with “seasonal ingredients like ramp mornay sauce, collard green jam, and finger lime aioli.” – Time Out: Washington, D.C. 

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The Right Direction: In the May 2015 edition of its STORES Magazine, The National Retail Federation profiles Compass Coffee‘s “penchant for technology” – such as employing the three-dimensional modeling tool SketchUp to assist with transforming the Compass Coffee space from an old laundromat – as a trait that sets the Shaw café apart from other coffee roasters. – STORES Magazine

D.C.’s Latest Hybrid Dessert: Cake Push Pops: The Washington City Paper‘sYoung & Hungry” applauds Pops by Haley for being the ultimate cocktail-appropriate dessert – “they’re easier to transport and less likely to leave your fingers covered in sprinkles and frosting….You can eat it with one hand and hold your drink in the other.” – Washington City Paper

Host Your Next Event at Kingman Island: “Kingman Island, which many have gotten to know through the annual bluegrass festival hosted on the grounds, will soon be available for private events. Union Kitchen has teamed up with Living Classrooms, the organization that manages the park, to further engage the D.C. community by opening the park for private rentals, such as weddings, field days, corporate retreats, and other special events.” – The Hill Is Home

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DC Girl in Pearls – Union Kitchen Grocery: D.C. lifestyle blogger Lauren Anne shares a collection of beautiful photos featuring Union Kitchen Grocery, and confesses her love for Popcorn Queens and Glover’s Pepper Sauce. – DC Girl in Pearls

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A huge congratulations to Chocotenango and their milk chocolate bar for making it to the Grand Jury Finalist of the 2015 Americas. They will be competing on the Grand Jury round which the winner will be announced in June. – International Chocolate Awards

Here is the Washingtonian’s neighborhood guide to Shaw and Bloomingdale. One of the highlights is Compass Coffee.  Suggested “Try the Lavender-Honey latte or a French press.” – Washingtonian

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Food and Wine Magazine ranks ‘Chup’s Mango Sauce as one of the 60 Summer Essentials 2015. – Food and Wine Magazine

Founded by owners of Compass Coffee and Union Kitchen, Made in DC is a non-profit organization aimed , quoted, ” support and expand opportunities available to local food business.” The organization has been providing entrepreneur classes and it is now raising money on Kiva Zip. Click here so you can support local food businesses.– Elevation DC

A night farmer’s market? Yes, you heard it right. USDA farmer’s market is now adding hours from 5:00-8:00PM every third Friday of the month. There will also be more than ten of Union Kitchen’s businesses including, Undone Chocolate, Julie’s Datery, Timber Pizza and ‘Chups. – TheWashingtonPost

The Agricultural Marketing Service’s first ever night farmer’s market is tonight May 15th from 5:00-8:00PM at 12th and Independence Ave. SW, DC. The market is a collaborative effort between USDA, Union Kitchen and DMV Food Truck Association. There will be food, farmers and music. – USDA Blog