Kitchen on George is excited announce the menu for our week-long sixth anniversary celebration happening November 6-11. We’re joining hands with Culinard, the Culinary Institute of Virginia College in Mobile, to collaborate on a special dinner menu offered nightly and you’re invited!
WHAT: Week-long Three Course Dinner Collaboration to Celebrate KOG’s Sixth Anniversary
WHEN: Nov. 6-11, 5-9 pm
WHERE: 351A George St. – Mobile, AL
COST: $55 per person // $28 Optional Wine Flight
Choice of One from Each Category
CULINARD, THE CULINARY INSTITUTE OF VIRGINIA COLLEGE APPETIZER CREATION – (Changes Nightly)
6 VEGETABLE SALAD –
Sea Urchin Bagna Cauda, Sourdough Crouton
NATURE NINE FARMS CHICKEN BALLANTINE
Smoked Cheddar Dumpling, Pickled Carrot, Butterbeans, Thyme Bearnaise
Red Potato Confit, Hen of the Woods Mushroom, Panagia Farms Arugula
PEANUT BUTTER S’MORE
Caramel Marshmallow, Bay Leaf Ganache
FREEZE DRIED CORN CUSTARD
White Chocolate Basil Bark, Turmeric Almond Shortbread
The regular menu will also be available. Reservations suggested: 251-436-8890 or via Open Table at www.kitchenongeorge.com
Kitchen on George has provided a place for local Culinard students and graduates to gain real-world experience through its partnership with Culinard, the Culinary Institute of Virginia College in Mobile. Kitchen on George’s staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry art students while giving Mobile residents an upscale yet affordable, fine-dining experience.
Situated in Mobile’s historic and quaint Oakleigh Garden District neighborhood, the restaurant has made a name for itself the last five years and has been honored with numerous awards, hosted events for the community and has been consistently ranked the No. 1 restaurant in Mobile on TripAdvisor.com. Within the Mobile food scene, Kitchen on George is a familiar name in the cuisine categories of the magazine’s Nappie Awards and has received numerous other recognitions for its premier dining experience, winning at least one Nappie Award each year since its opening.
With the hiring of Cates in July of 2016, Kitchen on George has hit new heights and continues to provide innovative and fresh menus for diners. Cates is passionate about using fresh ingredients and locally sourced items, a perfect fit for the farm-to-table philosophy at Kitchen on George. With his passion for cooking and innovative recipes, Cates has been a valuable asset to Kitchen on George and to the ever-growing Mobile food scene. Recently named to the “Alabama’s Top Up & Coming Chefs” list published by the Alabama Media Group, (Mobile Press-Register and statewide at al.com), Cates was also named Alabama Seafood’s Chef of the Month for October of 2017.
About Kitchen on George
Situated in Mobile’s historic and quaint Oakleigh Garden District at 351A George St., Kitchen on George has made a name for itself the last five years and has been honored with numerous awards, hosted events for the community, is ranked the No. 1 restaurant in Mobile on TripAdvisor.com and was recently named to the “13 Alabama Restaurants You Must Try Before You Die” list.
The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers whenever possible, the 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 Mobile, along with 70 ground locations nationwide. Additional restaurant locations include Kitchen on Cary in Richmond, Va., and Kitchen on San Marco in Jacksonville, Fla.
About Chef Bryan M. Cates
Chef Bryan Cates joined Kitchen on George as the executive chef in July 2016. A graduate of the International Culinary School at the Art Institute of Charleston, he has been a chef at six different restaurants, including most recently serving as executive chef at Bellini’s Ristorante and Bar in Birmingham, Ala. Prior to that, Cates was executive chef at Basico in Charleston, S.C., where he handled menu creation and recipe development, special events and catering management as well as oversight of the Mixson Market. Additionally, Cates gleaned valuable experience from the nationally acclaimed Hot and Hot Fish Club located in Birmingham where he served as line chef.
Cates has worked with diverse types of cuisine and in an array of kitchens, and has a passion for developing innovative recipes with a high attention to small details that enhance the quality of the dish. Rather than only focusing on the entrée, Cates enjoys cooking sides and vegetables that will complement and highlight the main dish.
Garnering a variety of accolades over his six years in the culinary scene, Cates was named the 2015 Limehouse Citrus Celebration Winner for the Best Citrus Dish and was showcased in Local Palate for this distinction. Cates has demonstrated his culinary skills in various events such as the James Beard Foundation Sunday Supper at Chelsea Market in New York City and the Charleston Wine and Food Festival, both in 2015.
Cates is passionate about using fresh ingredients and locally sourced items, a perfect fit for the farm-to- table philosophy at Kitchen on George. He has facilitated relationships with local vendors in his previous restaurants and strives to let these natural ingredients shine and looks forward to continuing to develop local, seasonal menus for guests to enjoy.