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Find out what's happening at BRODO Kitchen.

RECIPE: our award-winning soup

We were thrilled to win the 2015 Penticton Art Gallery Soup Bowls competition recently. This is a great annual fundraiser for our local gallery, as guests get a handmade pottery bowl, try great soups, and vote for their favourite.

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We be jammin'!

The harvest season in the Okanagan is upon us, and it's an early one this year thanks to the heat we've had this spring and summer. The fruits and veggies are spectacular already! And we are having fun with our preserves.

We make jams, jellies, and pickled things which you'll sometimes find in our daily features, and on our shelves for you to take home and enjoy. Give a jar or two as a gift, or to say "thanks for hosting me" if you're just visiting the South Okanagan. Take a few preserves home so you can remember the taste of Okanagan sunshine!

Our preserves are prepared in house, hand-labeled, and with fresh ingredients from our farm friends. Try some picked apricots, strawberry-lavender jam, quince jelly...you never know what we'll be creating next.



Might as well go for soda...

To quote Canadian rock icon Kim Mitchell:  might as well go for soda! We're thrilled to be working with Penticton's The People's Crafthouse to produce our own season cream soda this summer.

What is cream soda? BRODO Soda is made with very few ingredients: a base of carbonated water, organic cane sugar, vanilla beans and lemon zest. No artificial colours, flavours, sugars or preservatives.

Keeping with our fresh food theme, we add juice from local, in season fruits. So far -- cherry, and an apricot-peach blend. Coming this season, the possibilities are endless...apple, grape, rhubarb, raspberry, blackberry, blueberry, strawberry and many other botanicals and combinations depending on the quantity and quality of this year's harvest.

A regular at BRODO, Jason Cox of  The People's Crafthouse and our Chef Paul Cecconi started talking last year about creating a true farm-to-table soda made from natural, local ingredients. 

It took twelve months to perfect the idea, the flavours, create the Seasonal Cream Soda labels, and conduct tastings to bring something special to the BRODO cooler.

Both BRODO and the Crafthouse share common ethics and ideas when it comes to respecting ingredients and letting the true flavours shine. 

Pick up a bottle or two at BRODO and enjoy with lunch or dinner, or take a few to go in your cooler this summer.

For more info on The People's Crafthouse, visit:

www.thepeoplescrafthouse.com

www.facebook.com/ThePeoplesCrafthouse

 

Share the love at BRODO

Enjoy our Valentine's Day Menu
Friday, February 13th | Saturday, February 14th

Savour a three-course menu for $40 (per person, plus tax) with your special someone. Our regular menu will also be available so you can enjoy your favourites. Call us at (778) 476-1275 to reserve a table...reservations strongly recommended!

VALENTINES MENU $40 | Three courses

Firsts
Lobster bisque, gruyere grilled cheese, brandy cream

OR

Truffled mushrooms + Gnocchi, fried sage, parmesan, romesco sauce

Seconds
Thyme roasted arctic char, chorizo + white bean stew, grilled greens, blood orange salsa verde

OR

Beef tenderloin 'sous vide', foie whipped potatoes, beets, caramelized cauliflower, rosemary-pear jus

Last

Warm dark chocolate cake, espresso semifreddo, hazelnuts, preserved cherries

BRODO in 2015...more to taste.

We're already looking forward to 2015 at BRODO, with more simply fresh food, some menu changes, and welcoming Soup Sisters to our space. 

 Chef Paul is holding plans for new prep space at BRODO.

Chef Paul is holding plans for new prep space at BRODO.

Speaking of space, we're thrilled to be expanding ours just slightly, as we add some prep space at the back of BRODO to better service our growing roster of catering clients, and give us some breathing room out front. We can't wait! This will allow us to do some special events and features out front...brunch anyone? We're thinking about it!

From Paul and Holly, our family and the entire staff at BRODO, we want to wish you a healthy and tasty 2015. We're starting the year with a bit of a break, our hours are below. We look forward to welcoming you to #tastebrodo.

BRODO BREAK TIME

December 31:  closing at 3pm for New Year's Eve
January 1:  closed for New Year's Day
January 2: open 11am to 8pm
January 3: open 11am to 8pm
January 4 to 25: closed for family vacation time
January 26: open for regular business hours

An anniversary and an award. What an amazing first year!

Brodo Kitchen is proud to announce that its very own Chef Paul received the VCC 2014 Outstanding Alumni Award just a few short weeks ago. The award was given in recognition of Paul’s outstanding culinary creativity and for his collaboration with local food growers and suppliers. 

This has truly been an amazing first year!

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Valentine's Day at BRODO

Join us for our special dinner features on Friday and Saturday, February 14 and 15th.

Savour a three-course menu for $39, or enjoy the following delicious dishes a-la-carte to share with your special someone. Our regular menu will also be available so you can enjoy your favourites. Call us at (778) 476-1275 to reserve a table.

 

VALENTINES MENU $39 | Three courses

Firsts
Roasted beet and smoked tomato soup, goat cheese cream and fried kale

OR

Cauliflower-curry pear salad with crispy pork belly, scallops, stone fruit vinaigrette

Seconds
Quince glazed RossDown Farm Chicken Breast,
parsnip-potato pave, apple-rosemary relish, cider jus

OR

Slow roasted Prime Rib, Yorkshire pudding,
parsnip-potato pave, horseradish hollandaise

Last

Warm chocolate bread pudding with raspberry semifreddo, sherry caramel, hazelnut candy

All items will be also available a-la-carte.

Gobble up Thanksgiving at BRODO

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Thanksgiving is around the corner, and we're here to help. You don't even have to tell anyone that we played a role in your holiday dinner, just serve some delicious dishes and smile.

In the take-away cooler this week, we're featuring our soup stocks. The perfect base for a number of Thanksgiving dishes; we've done all the simmering for you, but just heat and serve, or add to your favourite dish for extra flavour. Stocks are great for braising, adding to mash potatoes or yams...but they can take hours to prepare. We've got you stocked!

Also in the cooler, gravy. Like any good gravy, get yours before it's gone. Save yourself the trouble of getting it just right. Just take credit for ours. We've also got cranberry-redwine sauce and pickled beets to go.

And for those not wanting to cook, or needing a home-cooked meal but are far from home on the long weekend, we've got a Thanksgiving dinner special on Friday and Saturday, October 11 and 12. Come on in and taste BRODO, we'll make you feel at home.

Call us at (778) 476-1275 to reserve a table for our three course turkey dinner.