Born in Fountain City, Chef Robert McDonald III began cooking on his family’s outdoor grill anytime guests would come over. An actor at Central High, he had stints acting in New York and LA, then returned to Knoxville and his love of cooking. He met his wife breaking down the grill at Creamery Park Grille. McDonald joined Burleson Brands and the rest is history.
Cityview Publisher Nathan Sparks welcomed the guests at The Marlowe and introduced Chef Robert McDonald III as “a culinary legend from right here in Fountain City,” noting that the evening was about fine dining, but also “our support of the East Tennessee Children’s Hospital. “The amazing thing about Children’s Hospital is that they don’t turn away anyone regardless of their ability to pay. It’s a really expensive proposition to run ETCH, so your donations are appreciated.”
McDonald described his appetizer as “Red peppers roasted with a blowtorch stuffed with corn fermented for two weeks, black rice, beets, onions, goat cheese, and shredded black confit.” The pairing with a 2022 Mer Soleil “Silver” Chardonnay from Monterey County, California, made sense to diner Nate Davis: “The wine is smoothly tasty. Contrasting to the tart of the appetizer, the wine doesn’t have a lot of bite.”
A mini charcuterie board served as an added bonus between courses. “A little boost, a little bump,” said McDonald, “of pita bread, olives, goat cheese, ricotta, and crème fraiche dates rehydrated with honey.”
Ever the showman, McDonald introduced the entrée with Remy, the aspiring-chef blue rat from the movie Ratatouille, on his shoulder: “Feel the comfort and the warm essence of hominess as it comes to your table. This is my version of beef stew: Beef Rouladen, a traditional German dish of top sirloin rolled with Benton’s mustard bacon, roasted carrots, poblano peppers, caramelized onions and tomatoes, alongside barley and pickled purple sauerkraut with a mustard demi-glace.” It was paired with two Caymus Vineyards Cabernet Sauvignons from the Napa Valley—a 2022 regular Cabernet and a 2018 “Special Selection.”
Of his dessert, McDonald said, “I got bored being comforted. I wanted to be creative, different, and a little bit weird.” The result was a Pear Tart poached in spiced port wine with rosemary and blue cheese custard, warm honey and hot walnuts. The dish was paired with a “sweet” Caymus Vineyards 2022 Cabernet Sauvignon.
The evening ended with an announcement from General Manager Lara Shackelford: “I’m pleased to announce that Randy and Melissa Burleson have donated the expense of the meals {to Children’s).”
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