The Contender: Marcellus Coleman of the Sinclair
The Ingredient: SweeTarts Hearts
The Dish: Foie gras pieces, caramelized Brussels sprouts, black rice balls, cauliflower puree, microgreens, and a SweeTarts gel
When we get to the second-floor kitchen of the recently opened Sinclair, Marcellus Coleman's crew is making fun of his new mustache and blasting Tom Jones's "It's Not Unusual."
He has chosen to plate a thoroughly modern-looking dish — four main ingredients dispersed around the plate, with a bright red line of SweeTarts gel drawn down the middle. A few extra dollops of the stuff encourage mixing and dipping.
Coleman selected his assortment of ingredients based on the tart profile of his candy; the rich foie gras, nutty black rice, earthy Brussels sprouts, and soft cauliflower puree each provide a foil to the fruity pucker of the SweeTarts gel. Adding the gel to each component lends a softly sugary top layer, and the foie gras actually seems to take to it really well. Tangy fruit with foie isn't anything new, but the familiarity of the combination makes this dish work nicely.
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