Those talented “Jerks” are chef Jen Mindell of Rooster Cart, former Avalon chef Q Derks and Michael Derks, who was Mindell’s sous chef when she won the Meatless Gourmet competition at this year’s Richmond Vegetarian Festival (he's also known as “Balsac the Jaws of Death,” guitarist for GWAR.)
A menu sampling includes mini crab cakes with Bloody Mary aïoli; a quesadilla cheese plate with a variety of cheeses and salsas (such as smoked Gouda with musk melon and basil salsa); fried green tomatoes with grilled corn, scorpion pepper and honey scallion whipped cream; “chicken fried duck” — a fried duck breast with gravy, a duck egg, duck confit, sweet potato and purple cauliflower hash and duck cracklings; corn cakes with either lox and eggs, pork, duck and eggs, or scrambled tofu; and three choices for French toast, including a Jean Jacques baguette in Grand Marnier egg custard with Bailey’s Irish Cream butter and Kahlua syrup, bananas, dark chocolate chips, and pecans. A variety of creative brunch cocktails will also be available.
Toast, the new “gastropub” at the Village Shopping Center (7007 Three Chopt Road) is also starting brunch service on Saturday and Sunday beginning at 9:30 a.m. Among the menu items are: bacon, cheddar and Irish stout fritters; a variety of eggs Benedict options (including one with meatloaf); huevos rancheros; sunflower seed waffles; brioche French toast with fruit and crème anglaise; and a fried chicken biscuit with sausage gravy and sunny-side-up egg.