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Kitchen on Cary Announces Late Summer Wine Dinner Menu

Kitchen on Cary wine dinner

Kitchen on Cary in Richmond, Va., is excited to announce the menu for our weekly Tuesday Wine Dinner scheduled for 5 – 9 p.m., August 29. The menu for the tantalizing dinner changes weekly with this week’s event featuring such delicacies as Seared Scallops over Squid Ink Linguine and a magical Duck Fat Zeppole.

WHAT: Tuesday Wine Dinner

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

WHEN: Tuesday, August 29, from 5 p.m. – 9 p.m.

COST: $30 per person + tax & gratuity

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

 

 

First Course

 

House Crostini

Grilled Peach / Sweet Corn Ricotta / Evoo

Mcmanis Viognier / California

 

 

 

Main Course

Pan Seared Scallops

Squid Ink Linguini / Heirloom Tomato Sauce

Whitehall Cabernet Franc / Virginia

 

Dessert

Duck Fat Zeppole

Candied Peach / Berries

Milbrandt Riesling / Washington

 

 

The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-10 p.m. Tuesday, Aug. 29. 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 entree.)

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.