The coffee and donut jokes come along with the uniform, but our January Guest Chef Lacombe Police Constable Josh Smith was all for cranking those jokes up for a great cause – the Central Alberta Child Advocacy Centre (CACAC).
Constable Smith helped create “The Blue Line” burger, an Alberta beef patty, smoked cheddar, aged cheddar, 2 strips of bacon, Irving’s Farm Fresh back bacon, coffee BBQ sauce, leaf lettuce, onion ring, all on a glazed donut bun. $2 from every burger sold went directly to his charity of choice the CACAC.
It’s a cause that tugs at heart strings. The Central Alberta Child Advocacy Centre works to support, protect and advocate for children affected by abuse, whether that be emotional, sexual, or physical, neglect or endangerment. In just over 2 years this not for profit organization has supported over 840 children from 74 central Alberta communities, 25 from Lacombe alone. CACAC also provides educational services to help people identify and report abuse in our community and school systems, and give courage to help others stand up and advocate for victims.
Thanks to the INCREDIBLE support of our Burger of the Month program, Constable Smith handed over a cheque for $1,271!
We’re blessed with the BEST guests who get behind our Burger of the Month program month after month, allowing us the opportunity to give back over $60,000 to local charities over the past 36 months! THANK-YOU!
February’s Burger of the Month is “Two of a Kind”, created in collaboration with local guest chef’s Helen and Alvin Peck. It includes two sliders, slider one is topped with a bacon infused beef patty, jack cheese, caramelized onion, basil aioli, greens, tomato and a pickle, while slider two includes jerk chicken with cumin aioli, sesame slaw, lettuce and sweet potato chips on naan bread! $2 from every burger sold will go directly towards the Peck’s charity of choice, Lacombe and District Big Brothers Big Sisters.
For more information contact:
Communications & Community Awareness Coordinator
Constable Josh Smith
Lacombe Police Service
January BOTM Guest Chef
Cilantro and Chive