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KITCHEN ON GEORGE ANNOUNCES ROMANTIC FIVE COURSE VALENTINE’S DINNER

Celebrate your special someone with Kitchen on George’s romantic Valentine’s Day dinner on February 14. Featuring five local-focused courses, this spectacular prix fixe event also offers an optional wine pairing. Created and executed by our award-winning executive chef, Bryan M. Cates, the dinner includes vegetarian options options like Will Mastin’s Heirloom Tomatoes, and choices like Gulf Fish Etouffee and Lavender Honey Roasted Duck.

 

WHAT: Valentine’s 5-Course Prix-Fixe Dinner
WHEN: Tuesday, February 14, from 5-10 p.m.
WHERE: 351A George St. – Mobile, AL
RESERVATIONS: The dinner is $50 per person plus tax & gratuity. A $30 wine pairing is also available. Please reserve by calling 251-436-8890 or online at www.kitchenongeorge.com

 

Amuse Bouche

Chef-selected Hors d’Oeuvre
To amuse the mouth and invigorate the palate

Appetizer
Will Mastin’s Heirloom Tomatoes
Basil Goat Cheese, Romano Frico, Evo, Molasses Vinaigrette, Local Greens
Roasted Mushroom Soup
Smoked Gouda, Potato Bread Crouton, Herbs
Chateau Thieuley 2015

Main
Niman Ranch Pork
Shoulder And Loin, Apple Mustard, Pickled Green Apple, Mustard Greens, Herb Spoonbread
Alexander Valley Cabernet Sauvignon 2014

Gulf Fish Etouffee
Blackened Shrimp, Jambalaya Rice, Crab Cake, Tomato Gravy, Holy Trinity Vegetables
Saintsbury Chardonnay 2013

Lavender Honey Roasted Duck
Crispy Leg, Bbq Parsnip, Pearl Onions, Cocoa Crumb, Peppercorn Sauce
Alexander Valley Cabernet Sauvignon 2014

Intermezzo

Chef-selected Entremet

Dessert
Lemon Cake
Lavender Buttercream, Lemon Curd, Candied Lemon Rind
Nollen Erben Riesling 2015

Strawberry Cheesecake

Chocolate Crumb, Dried Strawberry, Sorrel
Oyster Shed Rose

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 four 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 Century Restaurant & Bar in the Historic Tutwiler Hotel in Birmingham, Ala., 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.