Ernesto Peralta is taking a page out of Danny O’Neill’s playbook.
By JILL WENDHOLT SILVA
The Kansas City Star
“I can’t put my burger in every grocery store,” Peralta says, “but I can place a ketchup that is at the same level and quality as my burgers. So, to grow the brand, my ultimate goal is to have a bottle of Blanc ketchup in every refrigerator.”
To scale up the recipe yet retain the restaurant’s signature flavor, chef Jayson Eggers has been tinkering with amounts of cane sugar, brown sugar and honey to ensure he satisfies Blanc’s fans who crave a ketchup “on the sweeter side.”
The ketchup was a popular holiday stocking stuffer, and a chipotle aioli is set to debut this month at the Country Club Plaza and Leawood restaurants. The Blanc condiment line will eventually include lemon-lime aioli and horseradish mustard, and Peralta has signed on with a local distributor to get the products into supermarkets in the coming months. Suggested retail price: $4.95.