GET THE LATEST FROM KITCHEN ON GEORGE

11 11 17 KOG Monday Night Tasting - Digital - 11-13

Details, details! It’s all in the details and special touches for the Monday Chef’s Tasting Menu at Kitchen on George in Mobile’s historic Oakleigh district. Designed and prepared by our executive chef Bryan Cates, the menu for the Monday, Nov. 13 Chef’s Tasting will take you on a delicious tour through the local fall harvest. Come join us!

Choose three or five courses. An optional wine flight is also available.

 

WHAT:  Monday Chef’s Tasting Menu

WHERE: Kitchen on George – 351A George St.; Mobile, AL 36604

WHEN: Monday, Nov. 13, from 5 – 9 p.m.

COST: $40 or $55 per person. Optional wine flight $28 – Call 251-436-8890 for reservations or book online using Open Table at www.kitchenongeorge.com.

 

 Monday Chef’s Tasting Menu

 

~Carrot Soup

Coffee roasted baby carrots, spinach goat cheese, rye crumb

~Chicken Liver

Hank’s breakfast sausage, jalapeno cheddar biscuit, bacon jam, b&b pickle

~Whey Steamed Mussels

Beer bread, carrot top kimchi

~Grilled Mahi

Wax beans, mustard greens, chicharron, caramelized fish sauce mayo

~Hibiscus Sorbet

Muffin sauce, walnuts, green pear, Saint Andre Triple Cream

The Monday Chef’s Tasting Menu is available in three or five courses. The special menu is available from 5-9 p.m. Monday, Nov. 13. For reservations, visit www.kitchenongeorge.com or call 251-436-8890. Free parking is offered for Kitchen on George dinner guests behind the restaurant.

 

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 restaurants include Kitchen on Cary in Richmond, Va.

 

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.