Our December Burger of the Month Guest Chef in Lacombe is passionate about kids and ensuring they have a safe place to go where they are loved and treated with kindness and respect. Beth Reitz helped us create “The Big Dill”! It included two Alberta beef smash patties, dill pickle cheese curds, dill tzatziki, fried pickle chips, beefsteak tomato, shaved onion, spring mixed greens and fresh dill on a brioche bun with a pickle slice! $2 from every burger sold in December is going directly to Beth’s cause of choice, Boys and Girls Club Wolf Creek Lacombe.
BGC Wolf Creek Ponoka expanded its programming to Lacombe this fall, currently operating at Lacombe Upper Elementary School and Terrace Ridge School. Beth is the Executive Director and says donations like this one will help them ensure their programs are accessible to everyone who needs them. Their current program offering includes After School and School’s Out Day and a new School’s Out Day program for inclement weather. Reitz points to their Mission Statement – providing safe, supportive spaces and positive mentoring relationships where young people experience new opportunities and develop confidence and skills for life.
Thanks to your support of our beloved Burger of the Month Program Beth helped us deliver $1454 to BGC Wolf Creek Lacombe after school today (Thursday, January 12th) at Lacombe Upper Elementary School. 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 $120,000 to local charities over the past 71 months! THANK-YOU!
Our January Burger of the Month at our Lacombe location is “Pickle Chicken Teriyaki” created in collaboration with local Guest Chef Sam Hancik! It includes two grilled teriyaki glazed chicken thighs, tempura fried dill pickle, apple slaw and sesame aioli with a tomato skewer on a buttered brioche bun! $2 from every burger sold goes to Sam’s cause of choice – Rimbey Long-Term Care in loving memory of Grandma (Shirley) Hancik.
For more information contact:
BGC Wolf Creek Lacombe
Cilantro and Chive
“The Big Dill”, created in collaboration with local Guest Chef Beth Reitz! It included two Alberta beef smash patties, dill pickle cheese curds, dill tzatziki, fried pickle chips, beefsteak tomato, shaved onion, spring mixed greens and fresh dill on a brioche bun with a pickle slice! $2 from every burger sold in December is going directly to Beth’s cause of choice, Boys and Girls Club Wolf Creek Lacombe.