The rent-by-the-hour professional and consumer kitchen is planning a four-course, gluten-free Sunday Funday Brunch Spectacular with chef Carly Herring of C'est le Vin.
Herring's menu includes Gorgonzola soufflé with gingered cranberries in brandy sauce; shirred eggs in country ham with toasted fennel churros and orange oil; slow-roasted ribeye au poivre with crispy hash browns and smoked-tomato hollandaise; and pecan-molasses twirls with chili-pumpkin butter and turbinado mascarpone.
Herring, formerly head chef at the Empress (which closed in July), graduated from J. Sargeant Reynolds Community College’s culinary and pastry programs. Her experience also includes positions at The Berkeley Hotel and as executive pastry chef at the former Verbena restaurant.
Each month, Kitchen Thyme’s supper club will feature a guest chef who will share his or her culinary experience with a small group of participants.
“I think that [the supper club meals] will be a once-in-a-lifetime food experience. The menu will only exist for that day,” says Kitchen Thyme owner Melissa Krumbein. “Kitchen Thyme is different. The concept is so new to Richmond we wanted to start different, so why not brunch?”
The supper club events will be held at Kitchen Thyme, located at 7801-25 W. Broad St. in the Steinmart Shopping Center. September’s Sunday “Funday” brunch will be offered in seatings of 20 at 10 a.m., 11:30 a.m. and 1 p.m. Seats are $45 each (including tax), cash only, and reservations must be made in advance either at Kitchen Thyme or C’est le Vin (15 N.17th St.). Brunch will include one alcoholic beverage, and a cash bar will be available.
