Robert McDonald III

3rd place experience goes to the Marlowe!

The large picture window between the dining room and the kitchen of the Marlowe enables patrons to see how elaborate the preparation can be, especially for a Top Chefs dinner. This also plays into Executive Chef Robert McDonald III’s thespian instincts. Born in Fountain City, McDonald was an actor at Central High School, playing Marryin’ Sam in “L’il Abner” his senior year.

In those years he began cooking on his family’s outdoor gas grill, but his first challenge was to tread the boards at the American Academy of Dramatic Arts in New York. He returned to Fountain City and the Creamery Park Grille, where he met his future wife, Jennifer, breaking down the grill. They moved to LA looking for Robert’s big break, then returned to Knoxville, the Burleson Brands, and now The Marlowe. McDonald did some community theatre—his last role was the butler in Theatre Knoxville’s “A Flea in Her Ear” in 2010— but he is now a showman in the culinary arts. “The acting helps you present your work,” he said. “I enjoy the opportunity to play a little bit and show off.”

Lana Shackelford, Marlowe general manager, greeted guests with a festive Hush Heath Estate “1503” Brut Rosé from the Balfour Winery in Kent, England. A dark honey wheat bread with matcha honey whipped butter, marinated olives and burrata was complemented by a 2022 Martinelli Chardonnnay from the Sonoma Valley. Jennifer Lamb, head of charitable giving for Dolly Parton Children’s Hospital, thanked the crowd for their contributions.

The wood-fired tuna appetizer in Carolina gold sauce, nut salsa, and arugula, was paired with a 2023 Martinelli Pinot Noir from Blue Slide Ridge, Fort Ross-Seaview in Sonoma County. Caught between choices for his main dish, McDonald made the showman’s choice and served both. The first was a shaved duck confit with gnocchi, fermented blueberries, mushrooms and smoked egg yolk set off with another 2023 Martinelli Pinot Noir.

The second was a duck breast, with savory dashi custard, black rice, fire-roasted grapes, fennel, fried basil and a variety of spices. A 2023 Martinelli Zinfandel from the Jackass Vineyard in Sonoma County was picked to pair with these strong flavors.

The cherry, chili Pavlova with habanero syrup and chocolate shavings capped the evening with an appropriate note of decadence.