Hostess gifts, thank-you gifts for the kids' teachers, or even a little something for yourself...give the gift of BRODO, it's in good taste!Read More
Find out what's happening at BRODO Kitchen.
Join us Friday and Saturday nights for our weekend dinner features!Read More
It's never too late to plan ahead, book your special event with BRODO.Read More
Summer is back, and so is our People's Craft House Cream Soda. Come in and taste a fresh, fizzy version of the best of Okanagan fruits.,Read More
Join us at the Downtown Penticton Community Market this season, Saturdays from 8:30am to 3pm in Penticton.Read More
Broth is a nutritious alternative to other hot beverages, and bone broth offers anti-inflammatory properties and healing proteins. That's why your mom offered it to you when you weren't feeling up to snuff.Read More
Celebrating an engagement? Time to start planning the big day!Read More
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.Read More
It's time! Now that Thanksgiving is behind us, we are starting to field requests for holiday parties, and we'd love to help you with yours. This year, leave the cooking to us for your year end get together, staff party, open house -- you name it!
Don't have time to clean and decorate? Bring the party to BRODO in downtown Penticton; we can host you for dinner or a stand-up reception in our casual space.
Want us to come to you? Sure! We'll pack up our catering van and head your way to cater on site at your venue.
And if you only need a bit of help, place an order with us for fresh soups, salads, and sammies for pick up or delivery.
If you came in to taste BRODO over the summer, you probably saw these two hard-working guys in the kitchen. Luan Truong and Matt Boer joined us from their studies at Vancouver Island University to earn their practical hours, and we're sad to see them go!
Both were looking for a placement with a chef who would mentor them, and focused on farm-to-table local ingredients. Luan comes from a previous career in software development, and Matt has always been interested in cooking, having started his education in high school.
"I was purely looking for a mentoring chef," says Luan, who hopes to open a similar shop when his formal studies are done in the spring.
Matt has finished his schooling, wrapping up two years to complete his diploma. He plans to head back to the island.
"I really like the BRODO model," says Matt, "using what's in season and being creative."
Favourite dishes from the summer? Luan's is the caramelized pork sandwich he created for a feature. Matt's was a parmesan pannacotta for a catering event.
Both enjoyed working for Chef Paul, being welcomed into the BRODO family. But they do agree as students, "we don't touch the music."
Best of luck Luan and Matt!
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.
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.
Join us for #brunchonthego every Saturday morning during market season in Downtown Penticton.Read More
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
Lobster bisque, gruyere grilled cheese, brandy cream
Truffled mushrooms + Gnocchi, fried sage, parmesan, romesco sauce
Thyme roasted arctic char, chorizo + white bean stew, grilled greens, blood orange salsa verde
Beef tenderloin 'sous vide', foie whipped potatoes, beets, caramelized cauliflower, rosemary-pear jus
Warm dark chocolate cake, espresso semifreddo, hazelnuts, preserved cherries
We're already looking forward to 2015 at BRODO, with more simply fresh food, some menu changes, and welcoming Soup Sisters to our space.
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
We're having some fun with our features this summer, creating some dishes with sustainable seafood from Buy the Sea in Penticton. Each Thursday we switch things up with a new dinner feature that is on the menu for a week. Have a favourite you'd like to try? We have a seafood schedule for the summer. No reservations needed, pop in for dinner and give that week's feature a try.
July 17th: mahi mahi
July 24th: oysters
July 31st: sockeye salmon
August 7th: prawns
August 14th: swordish...or arctic char (we'll decide soon)
August 21st: scallops
August 28th: coho salmon
Come in for dinner any night to see what we've got featured that week, we're open till 8pm (closed Sundays).
Together, we're presenting O Shucks! Thursday, July 24th, an evening of oysters. We'll have a number of stations, and an award-winning beer pairing from Penticton's Cannery Brewing-- Blackberry Porter, best in show winner at the 2014 Canadian Oyster Beer Pairing Competition.
Check out the O Shucks! menu...
- Shucked fresh Effingham oysters with jalapeno-peach mignonette and cucumber-dill salsa verde
- Smoked oyster chowder with heirloom tomatoes and saffron
- Oyster burger sliders with bacon, fennel slaw, aged cheddar, caramelized onions, summer ale mayo
- 'Oyster Rockefeller’ with Swiss chard, roast garlic and brown butter
- Vanilla bean pannacotta jars with preserved cherries and hazelnut toffee
Space is limited, and the price is a steal: $50 per person (plus tax and gratuity). Call us at 778-476-1275 to reserve your spot for this special event.
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!
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
Roasted beet and smoked tomato soup, goat cheese cream and fried kale
Cauliflower-curry pear salad with crispy pork belly, scallops, stone fruit vinaigrette
Quince glazed RossDown Farm Chicken Breast,
parsnip-potato pave, apple-rosemary relish, cider jus
Slow roasted Prime Rib, Yorkshire pudding,
parsnip-potato pave, horseradish hollandaise
Warm chocolate bread pudding with raspberry semifreddo, sherry caramel, hazelnut candy
All items will be also available a-la-carte.
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.