Vday3

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.

>> CLANDRY@PHX.COM :: @EATDRINKWRITE

< prev  1  |  2  |  3  | 
Related: 14 clip-and-send Valentines from the ladies of Paint Pens in Purses, 14 new Boston restaurant and bars opening this fall, 9 hotly anticipated budget-dining openings for 2012, More more >
  Topics: Food Features , Valentines Day, Lone Star Taco Bar, food features,  More more >
| More


Most Popular
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY