Olive the Love for Saving Grace Animal Society!

Olive the LOVE was definitely shared in our Lacombe dining room through the month of March!  Our March Burger of the Month Guest Chef’s share a love for animals and that coupled with their love for olives was a match like no other.

Lacombe residents Luke and Jodie Solomon provided the creative juices for the “Olive My Love” burger which landed on our Lacombe menu.  It included a toasted ciabatta, kalamata olive tapenade, sundried tomato, grilled chicken, fresh cucumber, goat cheese, tzatziki, arugula, garnished with a skewered olive!  $2 from every burger sold is going directly to Jodie and Luke’s charity of choice Saving Grace Animal Society.

The Solomon’s believe in the work that Saving Grace does to rescue, rehabilitate, and rehome animals, wanting to do their part to help the Society fund food, medical care, and other supplies to give animals the life they deserve.

Saving Grace Animal Society runs an animal rescue in Alix and an off-site sanctuary for larger animals, providing rescue services 24/7 for emergency calls all over Alberta and Saskatchewan.  Brandi Thomson with the Society says they believe every animal can be rehabilitated, noting they take on the hardest cases.  The Society operates solely off a donation-based budget, and they are currently fundraising for their very own vet clinic, set to break ground this spring.

Thanks to your support of our beloved Burger of the Month Program Luke and Jodie helped us deliver $824 to Saving Grace Animal Society today (Saturday, April 2nd).  Thanks to the amazing support we see from our guests for our Burger of the Month program month after month, we have had the opportunity to give back over $100,000 to local charities over the past 62 months!  THANK-YOU!

The April Burger of the Month in Lacombe is “Perfect Harmony” created with local Guest Chef’s Chris Kooman, Graham Langridge and Tyler Capton of the Harmonious Gentlemen podcast.  It includes marinated chicken breast, smoked cheddar, crispy pickled onion, beefsteak tomato, baby arugula and heckyeah hot sauce on marble rye and bakery fresh French bread.  $2 from every burger sold will go directly to their cause of choice, Step Up – Student Equity Fund through the Foundation for Red Deer Public Schools.


For more information contact:


Brandi Thomson

Saving Grace Animal Society




Luke & Jodie Solomon

March Guest Chef’s LA




Kim Kay

Cilantro and Chive






0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *