Kitchen on Cary is thrilled to announce that reservations are now open for our one-of-a-kind, local-focused Mother’s Day Brunch. On May 14, from 10:30 – 3:00, award-winning executive chef, Michael Macknight, and the KOC culinary team will present an elegant three course prix-fixe menu filled with an array of choices within each course, and to top it off, an offering of decadent desserts. Each menu item is made from the freshest ingredients sourced from local Richmond purveyors. The menu is true to what Kitchen on Cary is known for—its innovative dishes packed with big, local flavor and Chef Macknight’s style of simplicity with flair impacting every dish, making for a uniquely delicious meal. Brunch is priced at $32 per person, excluding tax and gratuity. See the full menu below and reserve online at www.kitchenoncary.com.
WHAT: Mother’s Day Brunch, Prix-Fixe
WHEN: Sunday, May 14, from 10:30a – 2:30p
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
RESERVATIONS: This event usually sells out. Please reserve by calling 804-643-1315 or online at www.kitchenoncary.com
COURSE 1 (CHOICE OF 1 PER PERSON)
Asparagus & Wild Mushroom Soup with Jumbo Lump Blue Crab
Spring Lettuces with Strawberries / Goat Cheese / Toasted Pepitas / Black Pepper Balsamic Vin
Grilled Broccolini with Pepadews / Blackstone Feta / Pine Nut Crumb / Chile-Garlic Oil
Pork Rinds & Pimento Cheese with House Hot Sauce / Ginger Pickles
Fried Chapel Creek Oysters with Spring Herb Tartar Sauce / House Pepper Bacon
MAIN COURSE (CHOICE OF 1 PER PERSON)
Spinach, Bacon, Caramelized Onion & Swiss Cheese Quiche with Petite Green Salad / Fresh Fruit
Smoked Salmon & Asparagus Pan Scramble with Dill Mascarpone / Puff Pastry / Fresh Fruit
KOC Meatloaf “V.L.P.” with Marsala Gravy / Grilled Asparagus / Crispy Onions / Brunch Spuds
Crab Cakes with Sweet Corn & Surry Ham Ragout / Grilled Asparagus / Brunch Spuds
“Coq Au Blanc” – Chicken Fricassee with Spring Vegetables / Basmati Wild Rice / Riesling Sauce
Half-Pound Angus Cheeseburger with Truffle Aioli / House-Cut Fries / Brioche Bun / House Pickles
DESSERT (CHOICE OF 1 PER PERSON)
Banana-Rum Custard with Coconut & ‘Nilla Wafer Crumb / Torched Banana
Chocolate-Bourbon-Pecan Bread Pudding with White Chocolate Sauce
Champagne-Poppyseed Pound Cake with Lemon Curd / Spring Berries / Chantilly Cream
The Kitchen on Cary Mother’s Day Brunch Buffet is $32 per person plus tax and gratuity and is available Sunday, May 14, from 10:30a – 2:30p. Complimentary validated parking is offered for Mother’s Day guests at the 14th & Cary Street deck. For reservations, please visit www.kitchenoncary.com or call 804-643-1315.
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 and the Café at Innovation Depot 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.