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KOG 6th Anniversary - Social Graphics

MOBILE, Ala. – November 6, 2017 Located at 351A George St., Kitchen on George is proud to be celebrating its sixth anniversary with a special “Six for Six” dinner menu to be served each night from Monday, Nov. 6 to Saturday, Nov. 11. Kitchen on George and students of Culinard, the Culinary Institute of Virginia College in Mobile, will be collaborating on a three-course dinner menu each night in honor of the occasion. Guests can enjoy this special, prix-fixe dinner for just $55 per guest and can choose to pair an exclusive wine flight with their meal for an additional $28. Guests are encouraged to reserve a table in advance by calling the restaurant at 251-436-8890 or through Kitchen on George’s website, www.kitchenongeorge.com.

 

“It’s hard to believe we’ve been here serving the locals and visitors of Mobile for six years already.” says Travis Bailey, general manager of Kitchen on George. “It continues to be our absolute pleasure to contribute to Mobile’s dining scene. The support and positive response we get from the community keeps us passionate about what we do, and we look forward to many more years of offering innovative and fresh Farm-to-Table fare for our guests.”

 

The Six for Six dinner menu will include:

 

First Course (choose one)

  • Appetizer Creation prepared by Culinard students – changes nightly
  • Six Vegetable Salad / Sea Urchin Bagna Cauda / Sourdough Crouton

 

Second Course (choose one)

  • Nature Nine Farms Chicken Ballantine / Smoked Cheddar Dumpling / Pickled Carrot / Butterbeans / Thyme Béarnaise
  • Hank’s Pastrami / Red Potato Confit / Hen of the Woods Mushroom / Panagia Farms Arugula

 

Third Course (choose one)

  • Peanut Butter S’more / Caramel Marshmallow / Bay Leaf Ganache
  • Freeze Dried Corn Custard / White Chocolate Basil Bark / Turmeric Almond Shortbread

 

Kitchen on George provides a place for local culinary students and graduates to gain real-world experience through its partnership with Culinard. The restaurant’s staff of professional chefs provide a learning lab and teaching establishment for these students while giving Mobile residents an upscale yet affordable, fine-dining experience. In honor of the restaurant’s sixth anniversary, Kitchen on George is pleased to have Culinard students prepare the evening’s fare under the direction of Culinard Program Director Paul Wooten and Executive Chef Bryan Cates. Students will participate in crafting a different appetizer for guests each night as part of the Six for Six menu and the anniversary celebration.

 

“It is a privilege to enable the chefs of tomorrow as they begin contributing to Mobile’s vibrant, culinary community,” says Executive Chef Bryan Cates. “These talented students have much to bring to the table, and we enjoy getting to teach and shape them. Our partnership with Culinard is special, and as we reflect on the past six years, we become even more excited about what’s still to come as we invest in these students, and they in us.”

 

To further expand real-world experience for Culinard students, Cates and Virginia College recently launched a program where Culinard students will assist Cates in preparing and cooking lunch for Virginia College students on campus. Fresh lunch options will be offered for purchase for $3 each Wednesday beginning Oct. 25 through Dec. 6, not including the week of Thanksgiving.

 

Cates joined Kitchen on George as the executive chef in July 2016. Cates has worked in an array of kitchens—such as Bellini’s Ristorante and Bar, Basico and Hot and Hot Fish Club—and has garnered 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. He has been named “Alabama’s Top Up-and-Coming Chefs to Watch in 2016” by Mobile Press-Register/AL.com.

 

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 six years and is ranked the No. 1 restaurant in Mobile on TripAdvisor.com and has been a Lagniappe Magazine Nappie Award winner for the past five consecutive years. The restaurant has also been awarded the 2017 OpenTable’s Diner’s Choice Award and Top Ten Restaurants in Alabama 2017 by American Towns Media.

 

For more information about Kitchen on George or to make a reservation, visit www.kitchenongeorge.com or call 251-436-8890.

 

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.

 

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.