For Chef Kyle Perkins, executive chef at the Tides Inn, Sundays growing up meant down-to-earth family meals. “On Sunday, we would relax and cook brunch for hours before finally sitting to eat,” he reminisces.
Perkins looked forward to his dad’s top-secret “home fry,” along with pancakes dripping with Vermont maple syrup, scrambled eggs, and buttered toast coated with cinnamon sugar—weekend brunches of his childhood that remain magical moments for the chef.
Brunch to Perkins still means great company, lilting, laughter-filled chatter, and scrumptious food. For us, he’s created the ideal brunch menu, designed to evoke a sense of home and spark more summer-sweet morning memories.
Drink
Michelada
Click here for a recipe on this savory summer sip.
Savory Entrée
Croque Madame
With Chesapeake blue crab, prosciutto cotta, and a Gruyère-based Mornay mother sauce, baked to a golden brown and topped with two eggs over easy.
Sweet Entrée
Custard French Toast
On thickly sliced brioche, with hints of vanilla, orange liqueur, and nutmeg.
Serve with fresh berries, toasted nuts, and syrups.
Sides
Bite-size Buckwheat Blinis
with crème fraîche, chives, and caviar.
Fluffy Southern Biscuits
with apple butter.
This article originally appeared in the August 2025 issue.
