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Sail into March with Kitchen on Cary’s Sensational Seasonal Wine Dinner

wine bottles

Make plans now to join Kitchen on Cary for an exciting Tuesday Night Chef’s Wine Dinner slated to take place March 7. The menu for the $30 Wine Dinner changes weekly and includes a three-course meal designed and prepared by our award winning executive chef Michael Macknight. This multi-course feast is planned with an eye towards local vendors and each dish includes a a glass of wine from our extensive wine list curated by General Manager Bill Greco.

WHAT: Tuesday Night Wine Dinner

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

WHEN: Tuesday, March 7, 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

Begin your evening with a fascinating appetizer of Grilled Broccolini with Roasted Red Pepper, Goat’s ‘R Us Feta and Pine Nut Crumble. We’ve paired the opening course with a lively viognier from famed vinter McManis. The fruity, spicy dry wine perfectly pours with notes of tropical fruits, peaches and vanilla, followed with crisp acidity and plenty of finesse.

The main course is one of Macknight’s specialties, Grilled Hanger Steak served with a hearty Cauliflower Mash, Beef Schmaltz Roasted Brussels Sprouts and Malbec Sauce. The wine pairing is the elegant and mysterious Dos Minas Malbec from Argentina. The nose carries vegetable-like hints of confit tomato, while flavorsome traces of spices such as cayenne and black pepper delight the palate. A well-balanced acidity lends itself to perfectly complimenting the steak.

Tuesday’s dessert course will utterly charm the palate: a S’Mores Tart complete with Chocolate Cremeaux, Torched Marshmallow Fluff and house-churned Graham Cracker 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 plus tax & gratuity. The special menu is available from 5-10 p.m. Tuesday, March 7. 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. 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.

Kitchen on cary