THE LATEST FROM KITCHEN ON CARY

Kitchen on Cary Announces Enchanting Easter Sunday Brunch Event

kitchen on cary easter

Kitchen on Cary in Richmond, Va., is excited to announce that reservations are now open for our April 16th Easter Sunday Brunch. Executive chef Michael Macknight and the culinary team have crafted a local focused, three course prix-fixe menu that will appeal to brunch traditionalists and the adventurous alike. We’ve also included gluten-free and vegetarian options as well as rich spring favorites like Asparagus & Mushroom Soup with Jumbo Lump Crab.

WHAT: Easter Sunday Brunch

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

WHEN: Sunday, April 16, from 10:30 a.m. – 2:30 p.m.

COST: $24 per person + tax & gratuity

RESERVATIONS: Suggested. Call 804-643-1315 or book online using Open Table at www.kitchenoncary.com

 

 

First Course (Choice of 1 per Person)

Asparagus & Wild Mushroom Soup / Jumbo Lump Blue Crab

Spring Lettuces / Strawberries / Goat Cheese / Black Pepper Balsamic Vin

Curry-Fried Chesapeake Oysters / Pickled Vegetables / Cucumber-Mint Yogurt

Pork Rinds & Pimento Cheese / House Hot Sauce / Ginger Pickles

Duck Confit Egg Roll / Hardywood I.P.A. Chile Glaze / House Kimchee / Benne

Tunisian Spice-Roasted Cauliflower / Baby Kale / Golden Raisin / Hemp Seed / Pomegranate

 

Main Course (Choice of 1 per Person)

Spinach, Bacon, Caramelized Onion & Swiss Cheese Quiche / Petite Green Salad / Fresh Fruit

Smoked Salmon & Asparagus Pan Scramble / Dill Mascarpone / Puff Pastry / Fresh Fruit

Spring Vegetable Frittata / Herb Ricotta / Brunch Spuds / Fresh Fruit

Lamb Gnocchi / Spring Peas / RVA Shiitakes / Roasted Leeks / Rosemary-Lavender Sauce

KOC Meatloaf “V.L.P.” / Marsala Gravy / Grilled Asparagus / Crispy Onions / Brunch Spuds

Crab Cakes / Sweet Corn & Surry Ham Ragout / Grilled Asparagus / Brunch Spuds

Half-Pound Cheeseburger / Truffle Aioli / House-Cut Fries / Brioche Bun / House Pickles

 

Dessert (Choice of 1 per Person)

S’mores Tart- Chocolate Mousse / Graham Crust / Torched Marshmallow Fluff

Bourbon-Pecan Bread Pudding / Maker’s Mark Caramel

Champagne-Poppy Seed Pound Cake / Lemon Curd / Spring Berries / Chantilly Cream

 

The Easter Sunday Three-Course Prix Fixe Brunch menu will be served exclusively April 16, from 10:30 a.m. – 2:30 p.m. The cost is $24 per person plus tax & gratuity. For reservations, visit www.kitchenoncary.com or call 804-643-1315. Free validated parking is offered for the parking deck at Cary & 14th Street.

 

 

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.