Morris Kitchen takes an uncommon, detail-attentive approach to the culinary world. Producing their enticing ginger syrup by hand in small-run batches, Kari and her brothers seems less like a “company” and more like thoughtful neighbors preserving the handmade tradition. We caught up with Kari to talk a little more about how she envisions her craft, as well as to get a few drink recommendations.
R&R: When and how did you start creating your products?
KM: My brother and I started to make ginger syrup in the Fall of 2009 for the Greenpoint Food Market. We started with 20 glass bottles, some cork tops, an embosser, and a small juicer. The first batch was well received and we flew through it in just a few hours. From that point on, we kept refining the process and tools needed to support the growing demand. There were so many moments that we can now look back on and laugh about. We were so innocent and had a lot to learn. We still do.
R&R: What three words would you use to describe your brand’s ideology?
KM: Authenticity, specificity & craft.
R&R: What does “Integrity” mean to you in terms of modern production?
MK: A lot of attention to detail, never letting your guard down and always keeping true to what you set out to do in the first place as things grow.
R&R: Who is an inspirational icon for you at the moment?
KM: My brothers are my inspiration. Alice Waters is that icon in food that I have always enjoyed following and learning about, she has no doubt had an influence on me and how I relate to food.
R&R: What’s your drink of choice?
KM: I’ve been enjoying a classic dark & stormy with ginger syrup. Now that fall is here, I may have to switch to something a little more autumnal like a bourbon apple.
Thanks again to Kari for talking with us. For more info on Morris Kitchen (and to order some of the good stuff for yourself), click here.