Brodo Kitchen and Cannery Brewery win Penticton Soup-er Bowl

Stephanie Roy of Brodo Kitchen's Mushroom Ginger Broth wowed everyone's taste buds on the first night of Penticton Art Gallery's Soup Bowls fundraiser.  (submitted)Stephanie Roy of Brodo Kitchen’s Mushroom Ginger Broth wowed everyone’s taste buds on the first night of Penticton Art Gallery’s Soup Bowls fundraiser. (submitted)
Cannery Brewing chef Thomas Bridson lifts his main trophy for making a winning cod and fennel soup.  (Preparation of preserves)Cannery Brewing chef Thomas Bridson lifts his main trophy for making a winning cod and fennel soup. (Preparation of preserves)
Honey Toast came in second both nights with their turkey and coconut tomato tortellini.Honey Toast came in second both nights with their turkey and coconut tomato tortellini.

The 26th annual Soup Bowls was a huge success, raising $18,000 and featuring two delicious nights where local chefs brought their best soups served and drank from locally made ceramic bowls at the Penticton Art Gallery.

“After a two-year hiatus, we were excited to welcome the community back to the gallery for this much-loved event. Its overwhelming success would not have been possible if not for the incredible and enthusiastic support received from members of the Penticton and Summerland Potters Guilds, all participating restaurants, chefs, vendors, volunteers and all those who purchased tickets ensuring both nights were sold out. out,” said Paul Crawford, curator of Penticton Arty Gallery.

Stephanie Roy of Brodo Kitchen won the first night with her Ginger Mushroom Broth, Thai Basil and Pork Belly. Joined by Cameron de Brodo, the couple served nearly 200 cups of the award-winning soup on Thursday.

Honey Toast was the second favorite both nights, serving up turkey and coconut tomato tortellini.

“Our little Toast-y team took second place both nights,” said Kirsten (Fergie) Ferguson, owner of Honey Toast. “It’s great to see everyone sipping culinary delights. Thanks for all the soup love, partygoers.”

SOS Cafe (Penticton Hospital) Chef Mary-Beth Zelent’s Wicked Thai Chicken came in third.

Cannery Brewing won Saturday’s cooking contest. Chef Thomas Bridson created an incredible cod and fennel soup, using cod from Buy The Sea Fresh Seafood Market.

“We were so excited to be a part of this fabulous event, both with our soup and with the help of Shelby and Ellie who served our beer,” Cannery said on Facebook.

Butternut Squash and Cauliflower Soup from The Cellar’s chef Rapheal Roy took third choice.

A summary of each night:

Thursday, November 10 ~ People’s Choice Award…

1. brodo

2. Honey Toast

3. SOS Cafe (Penticton Hospital)

Bowls manufactured by: The Penticton Potters Guild

Bread By: Only serious cakes and breads

Beer by: Canned Beer Brewing

Came for: Gold Hills Winery and Bank 1775

soups of: Slackwater Brewing, Honey Toast, Barley Mill Pub, Brodo, Gratify, SOS Café – Penticton Hospital, Penticton Art Gallery (Chuck and Kristine), Angry Vegan, Pasta Factory, Time Winery

Sunday, November 13 ~ People’s Choice Award

1. Cannery

2. Honey Toast

3. The cellar

bowls made by: The Summerland Potters Guild

bread for : Cobbs/ Petrasek Bakery/ Wooda Bakery

Beer by: Canned Beer Brewing

Came for: Gold Hills Winery and Bank 1775

soups of: Bench Market, Honey Toast, Cannery Brewing, The Dream Cafe, Team Doyon, SOS Café – Penticton Hospital, Penticton Art Gallery (Chuck and Kristine), The Nest, The Cellar, Socialē.

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