Bacon was featured on three of my favorite dishes at the March of Dimes Signature Chefs Auction on Sunday night. Dr. Donetta Poisson and her team from the UT Culinary Institute prepared a bacon-wrapped shrimp on a bed of polenta with a smear of Korean barbeque sauce. Chef Chris Moore of the Knoxville Convention Center served chicken and waffles topped with bacon crumbles as big as postage stamps. Kathleen Robinson of Scrumps Cupcakes had a variety of mini-cupcakes, the best of which had a maple icing and bacon garnish.
When my wife and I are given tickets to a fundraiser, we usually make a bid on a silent auction item or buy a raffle ticket at the event. Sometimes we win and sometimes we don’t. This time, my wife had the top bid on gift bag of Clinique skin care products. She also bought a small teddy bear in a chef’s outfit. One item struck me as particularly odd until I realized that one of the many doctors in attendance would be the likely high-bidder for the disposal of 24 boxes of medical waste.