Mobile’s latest restaurant has a Culinard spin
Dec 15, 2011
Kitchen on George Executive Chef Mike Lafferty
The recent grand opening of Mobile’s latest restaurant, Kitchen on George, attracted more than 200 guests. But it wasn’t just a business success; it also raised more than $4,000 for the Mobile Society to Prevent Cruelty to Animals (SPCA).
“It was a pleasure to introduce our restaurant to the community in this way, and gain a new, excited customer base in the process,” said Ron Patak, Vice President, Student Retail Operations for Culinard, the Culinary Institute of Virginia College.
Kitchen on George joins Century Restaurant and the Café at Innovation Depot (both in Birmingham) in providing off-site restaurant operations experience for students of Culinard. Students work at the establishments to complete externships prior to graduation, and often may continue employment with the restaurant.
The restaurant’s contribution to SPCA was made possible by a special charity event, Pooches on the Patio, during its opening week of operation.
Guests at the event enjoyed menu selections including Alabama-Style Gumbo, Mesquite Chicken Satay with Bangkok Peanut Dipping Sauce, and deep fried calamari.
The restaurant is located at 351A George Street. Michael Lafferty is the restaurant’s executive chef and Ryland Randolph is the manager.
The menu consists of a wide variety of fresh, contemporary American food, which guests can enjoy tapas style or as traditional entrées. Where possible, locally-sourced ingredients are used to showcase the fresh, bright flavors of the region.
L to R: Kitchen on George General Manager Ryland Randolph; Mobile SPCA staffers Ken Kujala, Marcia Mathis, Krisha Howell, Beth McFarlane, Jamie Hinton and Janine Woods; ECA VP Ron Patak.
Front, L to R: Culinard students Margret Shelton, Natalie Wilson, Robin Dixon, and Kayla Baugh. Back: Kitchen on George employee Carl Tilley and Culinard students Bernard Shannon, Samuel Lee and Steve Thompson.