With three restaurant locations, any JPC kitchen might be a good fit for you!
THE HATCHING POST
The Wild West Saloon featuring mouthwatering Smoked BBQ and in-house brewed Craft Beer. With two industrial smokers running 24/7, The Hatching Post has become the home of BBQ in the Kelowna area.
Making it's return in the summer of 2024, the original Smokeshow BBQ food truck will be another main feature in West Kelowna making it's home at Truck 59 Ciderhouse.
Chef Ryan Bryne will be sinking his teeth into the beautiful rooftop restaurant, Angel Share, at Crown & Thieves this year. The anticipation of what he will cook up has our mouths watering.
Chef Ryan Byrne says his roots for
cooking and his family are in Alberta. Originally from St. Albert, Byrne earned his Red Seal Certification at NAIT before moving to the Okanagan.
Initially joining JPC to open the Smokeshow BBQ food truck, Ryan has become a master of BBQ and built a top notch team of chefs around him. In 2024 he will take on the challenge of expanding his kitchen operations to re-open The Smokeshow BBQ food truck, and to launch Angel Share with his vision of a wine & food focused culinary program.
The Smokeshow BBQ concept all started out of a trailer in the Summer of 2020. The goal was always to have a Southern BBQ, Texas style kind of theme. Through trial and error of many briskets and various other sorts of meats. The concept began some momentum under the name ‘Smokeshow ‘ by JPC, featuring Chef Ryan Byrne.
Smokeshow trailer was mostly run onsite at Truck 59 Ciderhouse from August 2020 to November 2021. In this time, the trailer established a bit of a reputation and actually started to make half decent brisket!
The plan for this concept was to take the food style and smoking technique to the long-awaited Hatching Post in the winter of 2022. The brand of ‘Smokeshow BBQ’ would grow beyond the trailer and be served along JPCs’ newest concept; beer.
Chef's Dylan Yeast has been Ryan's right-hand man for years, moving to JPC when Smokeshow BBQ was starting to grow, and the idea of the food truck didn't seem so crazy anymore. Fast forward a few years and Dylan has grown to be an invaluable member of the culinary team.
Chef Kyle Boisvert is a relatively newer face around The Hatching Post kitchen, but he would have no problem telling you he's the one who gets the majority of the cooking done around here. These boys sure know their way around a smoker!
Texas style BBQ is the best way to describe the food at the Hatching Post. This is a simple concept of a few main large cuts of meat, seasoned very basically. Typically, just salt and pepper. The meats are smoked low and slow overnight and in the early morning. Meats are always served fresh, sliced and cut to order. The main idea behind this style of cooking is that “when you’re out, you’re out!”. Texas style BBQ is always cooked fresh daily, from high grade quality meats. There is no way to rush a good quality piece of BBQ. For this reason, quantities will often change as business levels do.
Mari first joined JPC at Black Swift Vineyards, working in the tasting room and slingin' wine while she was in school. After discovering she was actually in culinary school and wanted to pursue a career in the kitchen she was transitioned to The Hatching Post to work with Chef Ryan Byrne.
Over the last few months Mari has gained valuable experience in the kitchen, and we believe the world is her oyster here at JPC!