Kitchen on Cary invites guests to experience its Tuesday Night Wine Dinners at the next event which takes place on Oct. 17 from 5-10 p.m. The menu for the $30 Wine Dinners changes weekly and features a local-focused three-course meal designed and prepared by our Executive Chef Michael Macknight. General Manager Bill Greco brings his expertise to the table by pairing each course with selected wines to complement each dish.
WHAT: Tuesday Night Wine Dinner
WHERE: Kitchen on Cary – 1331 EAST CARY STREET; Richmond, VA 23219
WHEN: Tuesday, Oct. 17 from 5 -10 p.m.
COST: $30 per person – Call 804-643-1315 for reservations or book online using Open Table at www.kitchenoncary.com.
The menu and wine selection for the upcoming Tuesday Night Wine Dinner: The first course is a delectably fresh serving of Manakintowne Autumn Lettuces enhanced with Roasted Squash, Shaved Fennel, Pepita Brittle and Whole-Grain Mustard Vinaigrette. The salad is paired with Allan Scott Sauvignon Blanc from New Zealand. The aromatics in this 2011 Sauvignon are distinctly tropical with the first taste of sweet passion fruit giving way to hints of lime, classic gooseberry, and dried herbs.
The second course is one of our oft-requested Wine Dinner entrees, Honey Chipotle Grilled Chicken with Sweet Potato Mashed and crisp Autumn Vegetables. This gorgeous main course is paired with Emerson Vineyards Pinot Noir. This wine carries light hints of cassis, rocky earth, forest floor, black cherry and plum and is the perfect partner to the main entree.
To finish off the Tuesday Night Wine Dinner, Kitchen on Cary offers the rapture of a seductively sweet Brownie Sundae. We’ve paired the desert course with Vina Robles Sirah. The opaque garnet wine is delightful with the aromas of cherry, pomegranate and cocoa while its full-bodied taste is complimented with lush notes of juicy dark fruit.
The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-10 p.m. Tuesday, Oct. 17 as well as our regular menu. For reservations, visit www.kitchenoncary.com 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 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. Since taking the helm at Kitchen on Cary, 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.