Dinner by Bogartz is anything but ordinary

Alan opening the door to our culinary adventure.

Alan opening the door to our culinary adventure.

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!

Now THIS is what I like to see in a reservation book! The restaurant was closed except for our party. The bar was set for 10.

Now THIS is what I like to see in a reservation book! The restaurant was closed except for our party. The bar was set for 10.

Chef Bogartz was just putting the finishing touches on the three innovative appetizers when we arrived.

Chef Bogartz was just putting the finishing touches on his three innovative appetizers when we arrived.

The king crab gazpacho shooters contained big lumps of crabmeat.

The king crab gazpacho shooters contained big lumps of crabmeat. This was such a fresh and summery dish.

Truffled shortbread with wild mushroom butter. (I love truffle oil.)

Truffled shortbread with wild mushroom butter. (I love truffle oil.)

Brown butter barbecued shrimp. Awesome.

Brown butter barbecued shrimp. Awesome.

One of our guests, Jim Nichols, fills his plate during the cocktail hour.

One of our guests, Jim Nichols, fills his plate during the cocktail hour.

Richaqrd Ford and Phyllis Nichols

Richard Ford and Phyllis Nichols

Gene Rump and Leigh White

Gene Rump and Leigh White

My appetizer plate. OMG!

My appetizer plate. OMG!

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.

This scallop was perfectly cooked. And, what can I say? I love caviar!

This scallop was perfectly cooked. And, what can I say? I love caviar!

Chef Bogartz in his element.

Chef Bogartz in his element.

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.

Jon Roach, left, Phyllis Nichols and Alan Carmichael

Jon Roach, left, Phyllis Nichols and Alan Carmichael

Dawn Ford and Jim Nichols

Dawn Ford and Jim Nichols

Leigh White and Richard Ford

Leigh White and Richard Ford

Gene Rump and Mintha Roach

Gene Rump and Mintha Roach

Salad was local cress with smoked pecans, Locust Grove cheese (apparently quite a famous item) and Andersonville strawberries.

Salad was spinach and arugula with smoked pecans, Locust Grove cheese (apparently quite a famous item) and Andersonville strawberries.

You are not going to believe this entree. Prime filet “carpetbagger” stuffed with Maine lobster tempura, caviar remoulade with asparagus and baby potatoes.

Incredible combination

Incredible combination

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.

Thanks to Jessica Martin, who helped Chef Bogartz out on Sunday.

Thanks to Jessica Martin, who helped Chef Bogartz out on Sunday.

Before dessert was served, Chef brought out a jar filled with what looked like water. It wasn't.

Before dessert was served, Chef brought out a Mason jar filled with an after dinner drink that looked like water. It wasn't.

Leigh enjoying the surprise.

Leigh enjoying the surprise. Or water.

That got such a good reception that he pulled out something in a juice bottle. Yum.

That got such a good reception that he pulled out another little something in a juice bottle. Yum.

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!

Let's just say dessert was out of this world: key lime chess pie served with strawberry sorbet.

Let's just say dessert was out of this world: key lime chess pie served with strawberry sorbet.

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.

They recommended a sparkling wine to start. This has become one of our favorites and everyone loved it.

They recommended a sparkling wine to start. This has become one of our favorites and everyone loved it.

This muscadet also has become a frequent selection for us. They recommended it to go with the scallop course. It was delicious.

This muscadet also has become a frequent selection for us. They recommended it to go with the scallop course. It was delicious.

We hadn't had this cabernet sauvignon before, but the guys said it had proved to be a crowd pleaser at their in-store wine tastings. Our group drank four bottles of it and loved it.

We hadn't had this cabernet sauvignon before, but the guys said it had proved to be a crowd pleaser at their in-store wine tastings. Our group thought it was a great pairing.

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5 Responses to Dinner by Bogartz is anything but ordinary

  1. The Modern Gal, on April 27th, 2012 at 10:39 am said:

    What a great get! Hubby and I had our first date at Rouxbarb, and we love Bruce’s cooking. Glo is the best too!

  2. Cynthia Moxley, on April 27th, 2012 at 2:25 pm said:

    I agree, MG. Guess it was a good first date! Congrats on your new gig, by the way.

  3. Gay Lyons, on April 27th, 2012 at 4:08 pm said:

    Yum!!! Everything looks over the top wonderful. I wouldn’t have expected anything less from Bruce.

  4. Cynthia Moxley, on April 27th, 2012 at 4:24 pm said:

    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!

  5. Gay Lyons, on April 27th, 2012 at 5:45 pm said:

    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.

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