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Kitchen on Cary Announces Fall Restaurant Week Menus

Richmond Restaurant week

Please join Kitchen on Cary and Chef Mike Macknight for one of the top dining events in Richmond, Fall Restaurant Week. This delicious events benefits FeedMore, the umbrella organization for the the Central Virginia Food Bank and Meals on Wheels.

Macknight has planned an exquisite Farm-to-Table prix fixe menu including several vegetarian and gluten-free options around the week-long event, and Kitchen on Cary will serve exclusively from this multi-faceted dinner menu Oct. 23-29*. Each three-course meal will be $29.17, with $4.17 from each meal donated directly to FeedMore.

 

WHAT: Richmond Fall Restaurant Week Benefiting FeedMore (Central Virginia Food Bank and Meals on Wheels)

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

WHEN: Monday, Oct. 23 – Saturday, Oct. 28, 5:00 – 10:00 p.m. and *Sunday, Oct. 29, 5:00-9:00

COST: $29.17 per person + tax & gratuity – Call 804-643-1315 for reservations or book online using Open Table at www.kitchenoncary.com.

 

*Open for dinner Sunday, Oct. 29, 5-9pm. Closed for Brunch.

 

FIRST COURSE (CHOICE OF 1 PER PERSON)
~Beet Soup
Gremolata / Caraway Yogurt / Radish Sprouts (V, Gf)
~Manakintowne Lettuces
Goat Cheese / Dried Cherries / Toasted Pepitas / Honey-Raspberry Dressing (V, Gf)
~Southern-Fried Chapel Creek Oysters
Rockefeller Aioli
~Pork Rinds & Pimento Cheese
”Virginia Pete” Hot Sauce / Pickled Vegetables (Gf)
~Roasted Brussels Sprouts
Bleu Cheese / Pancetta / Caramelized Onion / Pomegranete Gastrique
~Chesapeake Crab Cake
Sweet Corn & Surry Ham Ragout / Corn Shoots

 

MAIN COURSE (CHOICE OF 1 PER PERSON)
~Market Fish
Wakame Salad / Coconut Curry Sauce / Basmati Wild Rice / Crispy Noodle
~Sweet-Tea Brined Pork Tenderloin
Cranberry-Pear Chutney / Chipotle Sweet Potato Mash / Daily Veg (Gf)
~Beef Short Rib
Beef Cheek Bourginon / Root Vegetable Dauphinoise / Daily Veg (Gf)
~Bacon-Wrapped Meatloaf “V.L.P.”
Roasted Garlic Potatoes / Crispy Onions / Marsala Gravy / Daily Veg (Gf)
~House Gnocchi
Fall Squash / Swiss Chard / Wild Mushroom / Brown Butter / Sonoma Dry Jack (V)
~Jamaican Jerk Caramel Grilled Chicken
Calypso‎ Beans / Yellow Rice / West Indies Cracklin’ (Gf)

 

DESSERT (CHOICE OF 1 PER PERSON)
~Chocolate-Bourbon-Pecan Bread Pudding
White Chocolate Caramel
~Honey Crisp Apple & Asian Pear Cobbler
Oatmeal Streusel / Vanilla Bean Ice Cream
~Pumpkin Mousse Tart
Torched Meringue / Pumpkin Seed Brittle

 

Please call 804-643-1315 or reserve via OpenTable at www.kitchenoncary.com

Complimentary parking in the 14th & Cary Street deck is included.

 

 

 

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.