RICHMOND, VIRGINIA –– Details, details! It’s all in the details and special touches for the Tuesday Night Wine Dinner at Kitchen on Cary in Richmond’s beautiful Shockoe Slip. Designed and prepared by our executive chef Michael Macknight, the menu for the Tuesday, Nov. 7, Wine Dinner will take you on a tasty tour through the local fall harvest. Come join us!
WHAT: Tuesday Night Wine Dinner
WHERE: Kitchen on Cary – 1331 EAST CARY STREET; Richmond, VA 23219
WHEN: Tuesday, Nov. 7, 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.
Macknight opens the evening with a delectable Vegetable Soup slow-simmered with Local Autumn Vegetables and Wild Rice. The vegetables were grown near Richmond, and the first bite will bring back memories of fall days in the mountains. The soup is paired with Mars & Venus Sauvignon Blanc, famous for its nose of fresh citrus and nettles with hints of passion-fruit. The wine is perfectly balanced with lovely texture and an appealing finish.
The main course is one of our most requested Wine Dinner entrées; hand-rolled Fettuccine with local Mushroom Ragout and Good Parm . The hearty pasta hearkens back to Old Italy and comforts as only a hand-crafted pasta can. We’re pairing the main course with the exquisite Don Silvestre Malbec. The nose carries vegetable-like hints of confit tomato, while flavorsome traces of spices such as cayenne and black pepper delight the palate. A well-balanced acidity lends itself to perfectly complimenting the creamy and rich pasta.
The night ends on a sweet and charming note; Macknight’s famous bubbling Cobbler of fresh Manakintowne Apples topped with Oatmeal Streusel and house-churned Cinnamon Ice Cream. The dessert course is paired with Gabriella’s Italian Pinot Grigio. This vivacious white wine offers crisp fruit, softness and roundness combined with a lively personality. We love its fresh, aromas of passion fruit, lemon, and green pear.
The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-10 p.m. Tuesday, Nov. 7. 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.