THE LATEST FROM KITCHEN ON CARY

Kitchen on Cary To Feature Octopus Carpaccio in Tuesday Wine Dinner

Kitchen on cary wine dinner

Kitchen on Cary is thrilled to announce the menu for our next Tuesday Wine Dinner slated for April 4 in Richmond, Va. Executive Chef Michael Macknight has planned a menu that’s sure to please all with Braised Octopus Carpaccio as the opening course and multiple delights to follow.

 

WHAT: Tuesday Wine Dinner

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

WHEN: Tuesday, April 4, 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

Braised Octopus Carpaccio

Toasted Capers / Lemon Zest / Red Wine Vinaigrette

 

Mcmanis / Viognier / California

 

 

Second Course

Panko Crusted Pork Chop

Stewed Apples / Grilled Aspargus

 

Whitehall / Cabernet Franc / Virginia

 

 

Dessert

Flourless Chocolate Cake

Berries / Rumchata Chantilly Cream

Vina Robles / Syrah Blend / California

 

 

The weekly Tuesday Night Wine Dinners are $30 per person plus tax & gratuity. The special menu is available from 5-10 p.m. Tuesday, April 4. 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 purchase.)

 

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. 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.