Tag: Brodo
wednesday june 4th 2008
Buffalo Rising's Sunday Suppers w/Chef John Glahe
Slow Food Buffalo is an extension of Slow Food USA, an organization committed to preserving North American food traditions (known as 'foodways') through programs and activities that promote bio-diversity, education and the building of food communities. Buffalo Rising's partnership with Slow Food Buffalo for our monthly Sunday Suppers column offers readers an opportunity to appreciate and support Buffalo's local food community. Here, a city chef provides readers with a recipe for a simple meal that not only uses a locally sourced ingredient, but is also conducive to sharing with a group of people, be they family, friends or neighbors.
This month's recipe, for a zesty, chilled Gazpacho, comes to us from Chef John Glahe of Brodo's Elmwood Village location. It's one of their most popular soups and Glahe was quick to put it back on the menu the moment the warm weather broke. He suggests using farm fresh in…
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saturday february 2nd 2008
Hail Caesar, Et tu Brodo?
Ah Caesar, I hail thee.
It’s true; I do appreciate a good Caesar salad. So yesterday, while I was running errands on Elmwood Avenue, I ducked into Brodo for my favorite Caesar salad and a flight of soups.
Once seated, I ordered a nice glass of MacMurray Pinot Noir ($8). Along with the wine, my server, Dan, brought fresh Italian bread and a ramekin of Brodo’s famed herb filled dipping oil. A delight in itself, it’s a great way to get your appetite ready for what is to follow.
The word “brodo” is Italian for broth, which is the base for the fresh, housemade soups at Brodo. Each day the soup offerings change, but their signature soup is available every day, and for good reason. This flavorful broth based soup is filled with a generous portion of Italian sausage, pasta and diced tomatoes. Each day there are four or more soups to choose from, but for me, the way …
