Ask Chef!

P: 804-643-1315

News

News

THE LATEST FROM KITCHEN ON CARY

Squid Ink Linguini Highlights Kitchen on Cary’s Tuesday Wine Dinner

Kitchen on cary wine dinner

Kitchen on Cary in Richmond, Va., is delighted to announce the menu for our Tuesday Wine Dinner scheduled for 5 – 9 p.m., March 28. The menu for the tantalizing dinner changes weekly with this week’s event featuring such delicacies as Squid Ink Linguini and Goat Cheese Cheesecake with seasonal berries.

WHAT: Tuesday Wine Dinner

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

WHEN: Tuesday, March 28, 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

 

 

Kitchen on cary wine dinner

 

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.