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

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.

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

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!

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