Kitchen on Cary’s Tuesday Wine Dinner Features Shiitake Mushroom Soup with Chesapeake Lump Crab

Kitchen on Cary wine

RICHMOND, Va.—January 30, 2017— Kitchen on Cary is delighted to announce that our Tuesday Wine Dinner will feature Shiitake Mushroom Soup with Chesapeake Bay Lump Crab along with other regional delights. Designed and prepared by executive Chef Michael Mackight, the Tuesday Wine Dinner brings the best of local to Richmond diners.  Make plans to join us for the Jan. 31 event!


WHAT: Tuesday Night Wine Dinner
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Tuesday, January 31, from 5 -10 p.m.
COST: $30 per person – Call 804-643-1315 for reservations or book online using Open Table at


Macknight opens the evening with a rich Shiitake Mushroom Soup loaded with Jumbo Lump Blue Crab. The soup is paired with True Myth Chardonnay. This classically styled chardonnay from the Edna Valley showcases aromas of pear, white peach, pineapple and wet stone. The flavors of beautiful tropical fruit are balanced with a refreshing acidity that keeps the wine lively and clear from start to finish.


Tuesday’s main course is Caraway-Dusted Grilled Chicken Breast adorned with Riesling Sauce and served with Wild Rice, Sautéed Winter Greens and Bacon. The second course wine pairing is Milbrandt Riesling. This is a highly aromatic Riesling has traces of ripe apricots, Elberta peaches, honey, zest of tangerine, and orange blossoms. The fruit sources—Evergreen and Wahluke Slope vineyards—are among the best in Washington for Riesling.


The night ends on the sweet and whimsical note of “Milk & Cookies,” our house-baked cookies served warm with chef-churned Buttermilk Ice Cream. We’ve paired this amazing third course with Vina Robles Sirah. The opaque garnet wine is delightful with the aromas of cherry, pomegranate and cocoa and the full-bodied taste is complimented with lush notes of juicy dark fruit and chewy tannins for a luxurious finish.


The weekly Tuesday Night Wine Dinners are $30 per person. The special menu is available from 5-10 p.m. Tuesday, January 24. For reservations, visit 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. 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.