It’s a Home Run giving back to the Gulls Give Foundation!

Nothing short of a grand slam in Red Deer in May as Sully of the Sylvan Lake Gulls stepped up to the plate as Burger of the Month Guest Chef!


The Sylvan Lake Gulls mascot hit it out of the park with the “Dugout Dog”! It included an Alberta beef smash patty, Alberta beef hotdog, toasted potato roll bun, house dill pickle dijon mustard, smoked ketchup, caramelized onions, shredded iceberg lettuce, spicy cheese sauce and peppered bacon! $2 from every burger sold is going directly to the Gulls Give Foundation. The Sylvan Lake Gulls are part of the Western Canadian Baseball League (WCBL). Graham and Jennifer Schetzsle introduced the Gulls Give Foundation right alongside the team in 2019, with a promise to make a difference, and return generosity in positive and meaningful ways by engaging with organizations who deliver programs supporting local vulnerable populations.

Graham and Jennifer say the same game principals utilized on the ball field apply to building community “great communities and teams are built on the principals of teamwork. Our foundation was formed to create a community within a community, aiming to make a difference in vulnerable populations. Whether it big or small we aim to make a difference”.

Thanks to your support of our beloved Burger of the Month Program Sully helped us hand over $1288 to the Gulls Give Foundation at Friday’s Gulls Game (Friday, June 10th). Thanks to the amazing support we see from our guest’s month after month, we have had the opportunity to give back over $105,000 to local charities over the past 64 months!

THANK-YOU!

The June Burger of the Month in Red Deer is the “Stuffed BBQ Burger” created in collaboration with local Guest Chef Doug Anderson of Peavey Industries. It includes two smash elk patties, ground pork and caramelized onions, stuffed with mini Babybel cheese. It’s served on a toasted potato roll with roasted garlic aioli, Troubled Monk open road BBQ sauce, shredded lettuce, green pepper with jalapeño jelly, and skewered with dill pickle spear! $2 of every burger sold goes to Doug’s charity of choice, the Parkinson’s Association of Alberta, Central Alberta chapter.

For more information contact:
Jennifer Schetzsle
Gulls Give Foundation
jen@sylvanlakegulls.com

 

Kim Kay
Cilantro and Chive
403.597.2127
kim@cilantroandchive.ca

 

Burger of the Month stuffed with cheese? Yes PLEASE!!

BEHOLD 💥 our June Burger of the Month for Red Deer…

🥁

The 𝙎𝙏𝙐𝙁𝙁𝙀𝘿 𝘽𝘽𝙌 𝘽𝙐𝙍𝙂𝙀𝙍 🍔🧀 created with local guest chef Doug Anderson!

 

With two ✌️ smash patties with MSW Farms ground elk, ground pork and caramelized onions, then stuffed with mini babybel cheese. Served on toasted potato roll with roasted garlic aioli, Troubled Monk open road bbq sauce, shredded lettuce, green pepper with jalapeño jelly, skewered with dill pickle spear!

$2 of every burger sold goes to Doug’s charity of choice, the Parkinson Association of Alberta ❤️

 

Available for DINE-IN or CURBSIDE PICK-UP for the month of June in our RED DEER 📍 location!

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#SupportLocal #BurgerOfTheMonth #CilantroAndChive

Matt Geddes and his “Big Matt” Burger give back to Safe Harbour Soceity

It was an open the top button kind of burger in April in Red Deer with the “Big Matt”.  Two hands required, a big appetite and a big heart.

Local morning show radio personality Matt Geddes provided the creative juices for this fat stack of a burger which landed on our Red Deer menu for the month of April.  The “Big Matt” included two pieces of fried chicken thighs, honey dijon mustard, adobo maple bacon, sliced pickles, shredded lettuce, mayo, served in a three-part potato roll bun$2 from every burger sold is going directly to Matt’s charity of choice, the Safe Harbour Society.

The cause hits close to home for Matt who recently lost his brother-in-law following a struggle with mental health issues and addiction.  “He was someone who treated absolutely everyone he met with love and compassion, and I think that’s what Safe Harbour does as well”.  Matt knows the Safe Harbour Society is always in need of supplies and monetary support, and he’s happy to do his part to help make a difference.

Safe Harbour welcomes all walks of life keeping our most vulnerable connected while standing beside families to offer resources and support when addiction, homelessness and poverty threatens to tear them apart.  Their services include an emergency shelter, housing services, and support including a medical detox program.  Donations fuel all their programs, with clothing, toiletries, socks, laundry soap and gift cards always put to good use.

Thanks to your support of our beloved Burger of the Month Program Matt helped us hand over $1134 to the Safe Harbour Society today.  Thanks to the amazing support we see from our guest’s month after month, we have had the opportunity to give back over $100,000 to local charities over the past 63 months!  THANK-YOU!

The May Burger of the Month in Red Deer is the “Dugout Dog” created in collaboration with local guest chef Sully of the Sylvan Lake Gulls.  It includes an Alberta beef smash patty, Alberta beef hotdog, toasted potato roll bun, house dill pickle dijon mustard, smoked ketchup, caramelized onions, shredded iceberg lettuce, spicy cheese sauce and peppered bacon! $2 from every burger sold goes directly to the Gulls Give Foundation.

For more information contact:

 

Kath Hoffman

Safe Harbour Society

403.347.0181

Kath@safeharboursociety.org

 

 

Matt Geddes

April BOTM Guest Chef RD

403.343.7105

matt.geddes@pattisonmedia.com

 

Kim Kay

Cilantro and Chive

403.597.2127

kim@cilantroandchive.ca

 

 

 

Matt Geddes provided the creative juices for the April Burger of the Month in Red Deer, the “Big Matt”. It included two pieces of fried chicken thighs, honey dijon mustard, adobo maple bacon, sliced pickles, shredded lettuce, mayo, served in a three-part potato roll bun$2 from every burger sold goes directly to Matt’s charity of choice, the Safe Harbour Society .

 

 

Burgers, women, beers! Our Red Deer 2022 March Burger of the Month

Burgers, women, beers.  Put that combo into action and the sky is the limit!  High fives up high, down low, and around the back for our March Burger of the Month Guest Chef in Red Deer who dreamed BIG and will play a role in making dreams come true for women for years to come.

Bobbi Cullum, a Brewer at Troubled Monk was ALL IN as Guest Chef, helping us create the “Turkey Run”.  It included two ground turkey smash patties, with roasted beet goat cheese, arugula, red beet chutney, Louisiana spiced onion rings, and spent grains dill pickle mustard relish on a toasted brioche bun.  $2 from every Burger sold goes directly to Bobbi’s local cause of choice – The Olds College Women and Non-Binary Folk in Brewing Award.

Bobbi says she’s received support and mentorship from fellow women in the brewing industry, she’s passionate about seeing more women supported and is thrilled at the opportunity to pay it forward.  She was keen to support Alberta’s only teaching brewery nestled in the heart of the prairies, helping to introduce this brand-new award at Olds College.

 

Victoria Keeling-Barrand with Olds College notes it will be awarded to a full-time female/non-binary student in the Brewmaster and Brewery Operations Management Diploma Program and can be used for programming specific to their education at Olds College, and professional development opportunities including add-on programs like the Craft Distilling Certificate.  Olds College boasts a 2,300 square foot brewing facility where students can learn the art, science, and business of the vibrant and evolving brewing industry through a two-year hands-on training program.

Donors and Students for Olds College. Photo Credit: Sergei Belski

Thanks to your support of our beloved Burger of the Month Program Bobbi helped us hand over $954 to Olds College today (Thursday, April 7th).  PLUS an anonymous donor generously matched our donation!!  Thanks to the amazing support we see from our guest’s 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 Red Deer is “The BIG Matt created in collaboration with local guest chef Matt Geddes.  It includes two pieces of fried chicken thighs, honey dijon mustard, adobo maple bacon, sliced pickles, shredded lettuce, mayo, served in a three-part potato roll bun$2 from every burger sold goes directly to Matt’s charity of choice, the Safe Harbour Society.

 

For more information contact:

 

Victoria Keeling-Barrand

Olds College

587.435.2867

vkeelingbarrand@oldscollege.ca

 

Bobbi Cullum

March BOTM Guest Chef RD

403.795.6965

bobbicullum@gmail.com

 

 

Kim Kay

Cilantro and Chive

403.597.2127

kim@cilantroandchive.ca

 

 

Bobbi Cullum, a Brewer at Troubled Monk served as March Guest Chef in Red Deer, helping us create the “Turkey Run”.  It included two ground turkey smash patties, with roasted beet goat cheese, arugula, red beet chutney, Louisiana spiced onion rings, and spent grains dill pickle mustard relish on a toasted brioche bun.  $2 from every Burger sold goes directly to Bobbi’s local cause of choice – The Olds College Women and Non-Binary Folk in Brewing Scholarship.

 

Ba-da-ba-ba-ba…. we’re lovin it!

BEHOLD 💥 our Red Deer Burger of the Month for April…

🍔 𝗧𝗛𝗘 𝗕𝗜𝗚 𝗠𝗔𝗧𝗧 🍔
created in collaboration with guest chef Matt Geddes – two pieces of fried chicken thighs, honey dijon mustard, adobo maple bacon, sliced pickles, shredded lettuce, mayo, served in a three-part potato roll bun! 😮

$2 of every burger sold goes to Safe Harbour Society 💙

Here’s a few words from Guest Chef Matt Geddes on his cause of choice, the Safe Harbour Society :
👇
“I chose them in honour of my brother-in-law who passed away at the end of last year. He struggled with addiction and mental health issues. He was someone who treated absolutely everyone he met with love and compassion and I think that’s what Safe Harbour does as well.

I also know they are almost always in desperate need of supplies and support, so that helps too…and really is the main reason at the end of the day.”

❤️🧡💛💚💙💜

Available for DINE-IN or CURBSIDE PICK-UP in our RED DEER 📍 location for the month of April!

www.cilantroandchive.ca 📱
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#FreshSimpleEats
#EatLocal
#CilantroAndChive

Supporting the Make a Wish Foundation with Alexis Adair!

We celebrated 5 years of our Burger of the Month Program in February by going back to our roots, revisiting how it all started with a local kindergarten class and BIG ideas!  We received 100’s of submissions for our Dream Burger Coloring Contest which gave kids an opportunity to design their own burger with a chance of having it land on our menu!

11-year-old Alexis Adair submitted the winning entry at our Red Deer location, “Lime in’a Coconut”.  It included marinated chicken breast with creamy jalapeno Havarti cheese, lime coriander aioli, shredded iceberg lettuce and toasted shaved coconut on garlic toasted brioche!  $2 from every Burger sold is going to Alexis’ charity of choice – the Make a Wish Foundation of Northern Alberta.

For Alexis the make a Wish Foundation holds a special place in her heart.  Her 7-year-old brother Blake suffers from congenital heart disease and has undergone numerous surgeries and procedures in his young life.  In January of 2019 Alexis’s family was blessed with a Make a Wish trip of a lifetime to Florida for Blake’s wish to meet Maui from Disney’s Moana.  Alexis remembers the trip fondly, was appreciative of the opportunity and amazed by the generosity.  She was eager to give back to a cause that allowed her entire family to have fun and make lasting memories.

Make-A-Wish creates life-changing wishes for children with critical illnesses.  A wish is an integral part of a child’s treatment journey. Research shows children who have wishes granted can build the physical and emotional strength they need to fight a critical illness.  Since 1983, Make-A-Wish Canada has granted over 36,000 wishes across the country, over 1,000 last year alone.

Thanks to your support of our beloved Burger of the Month Program Alexis helped us hand over $1086 to Make A Wish Foundation Northern Alberta today. Thanks to the amazing support we see from our guest’s month after month, we have had the opportunity to give back over $100,000 to local charities over the past 61 months!  THANK-YOU!

The March Burger of the Month in Red Deer is the “Turkey Run” created in collaboration with local Guest Chef Bobbi Cullum!  It includes two ground turkey smash patties, roasted beet goat cheese, arugula, red beet chutney, Louisiana spiced onion rings, and spent grains dill pickle mustard relish all on a toasted brioche bun.  $2 from every burger sold goes directly to Bobbi’s cause of choice the Olds College Women and Non-Binary Folk in Brewing Scholarship.

 

 

For more information contact:

 

Jen Garden

Make A Wish Foundation Northern Alberta

780.444.9474 ext. 6206

jenifer.garden@makeawish.ca

 

 

Alexis Adair

February BOTM Guest Chef RD

403.896.0722 (Mom – Amanda)

Amandaadair9@gmail.com

 

Kim Kay

Cilantro and Chive

403.597.2127

kim@cilantroandchive.ca

Check out our new Red Deer March Burger of the Month!

BEHOLD 💥 our March Burger of the Month for Red Deer…

“𝐓𝐔𝐑𝐊𝐄𝐘 𝐑𝐔𝐍” 🦃🍔 Created in collaboration with local guest chef Bobbi Cullum!

Two ✌️ ground turkey smash patties, with roasted beet goat cheese, arugula, red beet chutney, louisiana spiced onion rings, and spent grains dill pickle mustard relish on a toasted brioche bun!

$2 from every Burger sold goes directly to Bobbi’s local charity of choice – The Olds College Women and Non-Binary Folk in Brewing Scholarship ❤️🧡💛💚💙💜

Developed for someone currently enrolled or hoping to be enrolled in the Brewmaster and Brewery Operations Management Diploma Program.

Women were the original brewers and Bobbi feels passionate about seeing more women supported in the craft beer industry. A committee member of Pink Boots Society Canada, and someone who has experienced the support and mentorship of women in the industry, the opportunity to be a Guest Chef provides a welcome chance to pay it forward!

Olds College Brewery is Alberta’s only teaching brewery nestled in the heart of the Prairies. This scholarship can be used for programming specific to their education at Olds College, and professional development opportunities including add-on programs such as the Craft Distilling Certificate.

👉 Available for the month of March in our Red Deer location!
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#FreshSimpleEats
#BurgerOfTheMonth
#CilantroAndChive

Woolly Bully and the Red Deer Rebels helping us give back!!

A month of hanging with Woolly Bully, crushing burgs oh HECKYEAH!  We had so much fun in January with the Red Deer Rebels mascot jumping up to the challenge of Guest Chef in Red Deer.  With January being Mental Wellness Month, Woolly Bully was keen to build some awareness for the Schizophrenia Society of Alberta and the work they do to support those living with the disorder and their families.

Woolly Bully’s “Taco in a Bag” burger salutes a rink favorite!  It included taco spiced fried chicken breast, avocado crema, shredded jalapeno jack cheese, honey ancho bacon, shredded lettuce, fresh pico and chili lime nacho corn tortilla chips on a garlic toasted brioche bun.  $2 from every burger sold goes directly to Woolly’s charity of choice the Schizophrenia Society of Alberta.

The Rebels are well aware of the impact the pandemic has had on charitable groups, and they wanted to do their part during Mental Wellness Month to highlight Schizophrenia, a disorder that carries a lot of stigma.  Schizophrenia affects 1 in 100 people worldwide and is a treatable brain disorder that is very misunderstood. SSA works diligently to educate and combat the stigma around this illness.

Rubyann Rice, the Provincial Executive Director with the Schizophrenia Society of Alberta, is very grateful for this donation which will be used towards peer support and educational programs, for those living with schizophrenia and their families.  SSA also owns and operates 3 supportive housing facilities in Red Deer and Edmonton which are home to 55 individuals living with schizophrenia who may otherwise be at risk of homelessness.

Thanks to your support of our beloved Burger of the Month Program Woolly Bully helped us hand over $1160 to the Schizophrenia Society of Alberta today. Thanks to the amazing support we see from our guest’s month after month, we have had the opportunity to give back over $100,000 to local charities over the past 60 months!

THANK-YOU!

Check out Alexis’ Burger of the Month in Red Deer!

BEHOLD 💥 our Red Deer Burger of the Month for February – celebrating 🎉 FIVE YEARS of our Burger of the Month program!

Featuring one of the WINNERS 🥇 of our Burger of the Month Kid’s Coloring Contest 🖍 Alexis Adair!

𝐋𝐢𝐦𝐞 𝐢𝐧’𝐚 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 🍈🥥 Alexis’ creation has marinated chicken breast with creamy jalapeno havarti cheese, lime coriander aioli, shredded iceberg lettuce and toasted shaved coconut on garlic toasted brioche!

$2 from every Burger sold goes to Alexis’ charity selection of choice – the Make a Wish Foundation of Northern Alberta
💜

👉🏼 Available in our RED DEER 📍 location

We received HUNDREDS of kid’s burger submissions in our contest – it was so hard to choose!

When we met our winners in person and saw their GLEAMING smiles, it was absolutely the best thing ever 👏 then to have them pick their local charities – sent us to the moon and back!

February is going be an epic month to spread some kindness and smiles! ☺

❤️🧡💛💚💜💙
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#SupportLocal
#BurgerOfTheMonth
#CilantroAndChive

Starting 2022 by giving back to the community!

There’s truly no better way to kick off 2022 than by giving back!
❤️🍔
And right to the roots of meeting basic needs as we delivered a cheque today to the Student’s Association Food Bank at Red Deer Polytechnic thanks to our Burger of the Month in Red Deer.

Student’s Association President Savannah Snow served as our December Burger of the Month Guest Chef in Red Deer, and she was keen to help students faced with food insecurity.

$2 from every one of Snow’s “Lone Star” burger sold in December has gone directly to the Students’ Association of Red Deer Polytechnic Food Bank.

Snow notes the pandemic has had a heavy impact on students and their finances, pointing to international students who are being hit especially hard “they are paying twice as much as a domestic student and are only allowed to work 20 hours a week off campus”.

In addition to the pandemic, Snow points to significant increases to student fees on top of the standard tuition increase. “All of this amount to students being unable to feed themselves and their families, ultimately putting their education on the back burner”. Snow adds 2021 was one of the busiest for the Food Bank and they struggled to keep up with requests.

Thanks to your support of our beloved Burger of the Month Program Savannah helped us hand over $1102 to the Student’s Association Food Bank today.

 

Thanks to the amazing support we see from our guest’s month after month, we have had the opportunity to give back over $95,000 to local charities over the past 59 months!

THANK-YOU!
❤️🧡💛💚💙💜🤎
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#SupportLocal
#BurgerOfTheMonth
#CilantroAndChive