New chef at Crossroads Coffee
Ted and Kirsten Perkinson will soon be taking over cooking and baking duties, respectively, at Crossroads Coffee.
Ted and Kirsten Perkinson will soon be taking over cooking and baking duties, respectively, at Crossroads Coffee & Ice Cream.
I talked to Ted this Saturday at the South of the James Market. If the duo’s other culinary skills are at all like the various fresh pasta salads, sandwiches, and baked goods they’re offering at the market, then I’m sold.
At the market, my companions enjoyed their fresh tomato, basil, mozzarella and micro greens sandwiches — one served Southern-style on white bread for $3, the other in a pita for $5. For my $4, I scarfed a Chinese take-out box of pasta, where I happily mixed both the caprese salad and the pesto tortellini with the micro greens. The super-fresh red and yellow cherry tomatoes stood out in the mix.
Ted makes the move to Crossroads from Kitchen 64. He’s been around several kitchens in town and also started 821 Bakery Café.
While Crossroads has two locations (one in the Forest Hill area and one on Morris Street near VCU), all of the prep-work and baking is done at the VCU spot and distributed from there.
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Holly Gordon
Holly Gordon spends her days working with Richmond’s hearty nonprofit community and her nights singing in a community chorus. She loves her feminist book club, and is always distracted by shiny things.
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