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Big, Local Flavor Pops at Kitchen on Cary’s Tuesday Wine Dinner

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It’s that time of the week again again—time to find the perfect night out in Richmond, Va. Luckily, Kitchen on Cary makes you weekly dining adventure easy and delicious with our Tuesday Night Wine Dinner. The special three course menu, created by Executive Chef Michael Macknight, is carefully crafted with from the freshest ingredients sourced from local Richmond purveyors with each course paired to an exquisite wine. The menu is true to what Kitchen on Cary is known for—it innovative dishes packed with big, local flavor. Chef Macknight’s style of simplicity with flair impacts each dish, making for a uniquely delicious meal. Kitchen on Cary’s vibrant atmosphere coupled with its unique, farm-to-table fare makes it the ideal place to enjoy a night out.

 

WHAT: Tuesday Night Wine Dinner

WHEN: Tuesday, May 2, from 5:00 – 9:00

WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219

RESERVATIONS: $30 per person + Tax & Gratuity. Please reserve by calling 804-643-1315 or online at www.kitchenoncary.com

 

First Course

Spring Salad

Powhatan Lettuces / Blood Orange / Dried Cherry / Buttercup Cheese / Toasted Walnuts

Paired with

Allan Scott / Sauvignon Blanc / New Zealand

 

 

 

Second Course

Pan-Seared Mahi Mahi Fillet

Grilled Broccolini / Black Quinoa / Sweet Corn Cream

Paired with

True Myth / Chardonnay / California

 

 

Dessert

 Champagne Poppy Seed Cake

Strawberries & Lemon Curd

 Paired with

Genio Español / Rosè / Spain

 
The Kitchen on Cary Tuesday Wine Dinner is $30 per person plus tax and gratuity and is available Tuesday, May 2, from 5:00 – 9:00. Complimentary validated parking is offered for guests at the 14th & Cary Street deck. For reservations, please visit www.kitchenoncary.com or call 804-643-1315.

 

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 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. 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.