Kitchen on Cary Announces Three Course Wine Dinner

Kitchen on cary wine dinner 2

RICHMOND, Va.—May 15, 2017— Kitchen on Cary is delighted to announce the menu for our upcoming Tuesday Night Wine dinner and invites guests to enjoy the seasonal banquet slated for May 16, from 5:00 – 10:00 p.m. Designed and prepared by our award-winning executive chef, Michael Macknight, the three courses are presented with an eye towards fresh and local produce. Each course is expertly paired with three exquisite wines for a memorable Richmond dining experience.


WHAT: Tuesday Night Wine Dinner
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Tuesday, May 16, from 5 -10 p.m.
COST: $30 per person – Call 804-643-1315 for reservations or book online using Open Table at


Macknight opens the evening with a rich and creamy Wild Mushroom & Asparagus Soup. The soup is paired with one of our most popular wines, Block 9 Pinot Noir. This elegant wine exhibits a beautiful nose and opens with complex aromas of black cherry candy, sarsaparilla and boysenberry, followed by luxurious flavors of plum, raspberry and sarsaparilla. It’s all backed with fruit-lifting acidity and mild tannins.

Tuesday’s main course is Pan-Seared Mahi-Mahi served with Basmati Wild Rice Pilaf, local Broccolini and Coconut Curry. The flaky fish is paired with a lively viognier from famed vinter McManis. The fruity, spicy dry wine perfectly pours with notes of tropical fruits, peaches and vanilla, followed with crisp acidity and plenty of finesse.

The night ends on the sweet and whimsical notes of Vanilla Bean Banana Custard with Coconut-Nilla Wafer Crumble. This amazing dessert is paired with a winsome Chardonnay, True Myth. A classically styled Chardonnay from the Edna Valley, you’ll enjoy the aromas of pear, white peach, and pineapple.  The flavors of tropical fruit are enhanced with mineral undertones and textured creaminess while being balanced with refreshing acidity, a hallmark of Paragon Vineyard.


The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-10 p.m. Tuesday, May 16. For reservations, visit or call 804-643-1315. Free validated parking for the parking deck at Cary & 14th Street. (Valid with dine-in dinner entrée purchase.)


About Kitchen on Cary

Located in Richmond’s historic Shockoe Slip neighborhood, Kitchen on Cary features locally sourced and seasonal American dining and is the recipient of several Open Table Diner’s Choice Awards. The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers with its Farm to Table strategy allows chefs to offer fresh, bright flavors of the region while providing the healthiest and highest-quality food at an affordable price.

The restaurant is owned by Education Corporation of America which operates Virginia College in Richmond, along with 70 other ground locations nationwide. Additional restaurant locations include Century Restaurant & Bar in the Historic Tutwiler Hotel in Birmingham, Ala., Kitchen on George in Mobile, AL., and Kitchen on San Marco in Jacksonville, Fla.

About Executive Chef Michael Macknight

Chef Michael Macknight joined Kitchen on Cary as executive chef in July 2015 and brings more than 30 years of experience in the food industry. Chef Macknight has created a new seasonally-based menu that increases local and regional products and vendors. His style of cuisine unites global and Southern regional flavors, grounded in both modern and classic French cooking techniques.

A Johnson & Wales College graduate, Chef Macknight has owned and served as executive chef at some of Virginia’s top restaurants. He has previously worked at the award-winning Trellis Restaurant in Williamsburg, Va., and Lemaire in Richmond’s historic Jefferson Hotel. Chef Macknight has also owned three restaurants and catering businesses: Charles City Tavern, Café Lafayette and Catering Company of Williamsburg/Williamsburg Manor Bed and Breakfast.

Chef Macknight’s excellence in cuisine has resulted in numerous awards including Best New Restaurant 2003 by Richmond Magazine for Café Lafayette, Best New Restaurant 2008 by Richmond Magazine for Charles City Tavern, and his Bourbon Pecan Bread Pudding with Bourbon Caramel Glaze was featured in Richmond Magazine’s 50 Best Food Finds.