Kitchen on Cary in Richmond, Va., is delighted to announce the menu for the first Tuesday Wine Dinner of the spring season. Scheduled for March 21, this exquisite three course wine dinner is local favorite. Executive chef Michael Macknight crafts each menu with care and attention to the availability of local ingredients while GM Bill Greco expertly pairs each course with a wine that highlights and compliments the flavors of the seasons. Reservations welcomed, but feel free to drop in.
WHAT: Tuesday Night Wine Dinner
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Tuesday, March 21, 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
Korean Short Rib Dumplings
Bulgogi Beef Broth / Scallion
Block 9 / Pinot Noir / California
San Francisco Style Cioppino
Shrimp / Calamri / Mussels / Market Fish / Saffron-Tomato-Lobster Stock / Grilled Sourdough
Vina Robles / Syrah / California
Spring Berry Shortcake
Vanilla Chantilly Cream
True Myth / Chardonnay / 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, March 21. 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.)
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.