Say what you will about controversial Knoxville chef Bruce Bogartz, but you have to admit one thing: the guy is a creative culinary mastermind. He proved it once again last weekend when he made good on an auction item he had donated to the University of Tennessee School of Music.
The item: a special dinner for 10 to be prepared and served at the location of the purchasers’ choosing. Alan and I were the purchasers. We selected as the location Bogartz’ tiny restaurant, Rouxbarb, at 130 S. Northshore Drive. (This is part of the fulfillment of my New Year’s resolution to use up all the items I’ve purchased at charity auctions! I’m definitely making progress. Click here to see one of the other redemptions.)
So, on Sunday, with the restaurant closed, we collected on our purchase. See if you don’t agree about Bogartz’ culinary creativity.
By the way, I mentioned to Bogartz that I was unaware of his interest in and commitment to the UT Music School. “I’m not,” he said, shaking his head with a chuckle. “But have you met Glo?” Glo Klarich is Bogartz’ charismatic hostess and event planner and she is passionately committed to the UT School of Music. A human force of nature, it is understandable how it has come to pass that Glo has convinced Bogartz to generously donate this tony auction item to the cause every year. Maybe you should consider buying it this year!
Then it was time to move on to dinner. Get a load of this first course: seared jumbo scallop served on a sweet potato funnel cake with caviar creme fraiche.
Here is how I like to seat the guests, when it is possible: boy-girl-boy-girl, nobody sits by their spouse. I learned this from Natalie Haslam, an extraordinary hostess.
You are not going to believe this entree. Prime filet “carpetbagger” stuffed with Maine lobster tempura, caviar remoulade with asparagus and baby potatoes.
I learned a new way to order steak that night. Alan and I usually get our steaks medium rare. But Gene ordered his “rare-plus,” which is between rare and medium rare. “It’s a New Orleans thing,” Gene explained. After she heard Gene order that way, Phyllis did the same thing.
I think my guests would appreciate me pointing out that not everyone partook of the after dinner tasting opportunity. But those that did really enjoyed it!
A word about the wine. Chef Bogartz sent me the menu in advance and I had the guys at Downtown Wine + Spirits match some wines for me.
What a great get! Hubby and I had our first date at Rouxbarb, and we love Bruce’s cooking. Glo is the best too!
I agree, MG. Guess it was a good first date! Congrats on your new gig, by the way.
Yum!!! Everything looks over the top wonderful. I wouldn’t have expected anything less from Bruce.
It was, Gay. It was such fun to have the place to ourselves, too. My charity auction item purchases are turning out to be quite fun! I’ve got some coming up that I’ll be trying to rope you into!
Happy to accompany you to any of your auction purchases. And I believe I’m a host for at least one of them–the “Wish You Were Here” postcard tour and possibly the “Bloody Mary Cemetery Tour” as well. Glad you are cashing them in.
About the Author
What You’re Saying
What’s Hot
My Favorite Blogs
Archives