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Food Gone Fancy

January 24, 2008

At Ketchup, chef Christopher Tunnell crafts five gourmet varieties of the popular condiment. Garlic sauteed in butter and hints of red wine and cider vinegar augment each heirloom-tomato-based creation. There's old-fashioned ketchup for traditionalists, but there are also chipotle, mango, maple and ranch flavors -- the last made with heavy cream, buttermilk and chives. The mango is a swirl of cilantro, brown sugar, white wine and tequila. Tunnell recommends using it to give a kick to fresh fish. The chipotle is great on steaks and the maple does wonders for pork. 8590 Sunset Blvd., (310) 289-8590

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