Kitchen on Cary in Richmond, Va., is thrilled to invite you to our upcoming Asian inspired Wine Dinner on Tuesday, February 28. Executive Chef Michael Macknight has created the three course menu with an eye towards local providers to enhance the pleasure of the evening while GM Bill Greco has carefully paired each course with a distinct wine voice from our curated wine list. Make plans to join us for this sensational dining event!
WHAT: Tuesday Night Wine Dinner
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Tuesday, Feb. 28, 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.
The first course heeds the clarion call of approaching spring with a well-dressed Asian Salad. Composed of Arugula, Candied Pork Belly Lardons, Colored Grape Tomatoes and Mandarin Oranges, this crisp opener is paired with Allan Scott Sauvignon Blanc, imported from New Zealand. Known as one of the great Sauvignon Blanc regions of the world, the Allan Scott vineyards are sustainably managed to produce some of the world’s greatest Sauvignon Blanc wines. Fresh citrus and nettles with hints of passion-fruit open on the nose while the citrus follows through to the palate with hints of dried herbs. The wine is perfectly balanced with lovely texture and an appealing finish.
Our second course is a vibrant Richmond favorite, Glazed Seared Rock Fish served with Choy Sum Basmati Steamed Rice, Fried Chinese Eggplant and Brocccolini. The wine pairing is Emerson’s Willamette Valley Pinot Noir. Upon opening, full floral aromas, mixed with earth and mineral notes delight the senses immediately. These attributes are complimented by oak toast and spice that meet the palate with dried cherry fruit for a long velvet ending.
Dessert lovers will appreciate the care and ingenuity of the tonight’s third course, a beautiful Blood Orange Chocolate Tart with Cardamom Spice and Blood Orange Curd. We’ve paired the sweet course with Vina Robles Sirah. The opaque garnet wine is delightful with the aromas of cherry, pomegranate and cocoa. Its full-bodied taste is complimented with lusty notes of juicy dark fruit and integrated, chewy tannins.
The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-10 p.m. Tuesday, Feb. 27. 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.)
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.
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.
Bill has spent over 25 years in the food & beverage industry operating restaurants in San Francisco, Los Angeles, San Diego & Richmond. Bill spent several years researching and learning about wine in Napa Valley, Sonoma and the Central Coast regions of California. Bill has developed Kitchen on Cary’s wines into a list of boutique and hard to find wines for the enthusiast and foodies alike. Bill and his wife Brittany share a love for animals. Bill is an avid surf fisherman and whenever he has time, he returns to Rhode Island for some serious striper fishing. Bill worked at Harris’ Restaurant in San Francisco where he learned the art of fine dining and scratch made food. Bill has operated several restaurants in Richmond and brings his years of industry experience to Kitchen on Cary.