It’s giving kids the opportunity to play sports that inspired Cilantro and Chive’s June Burger of the Month guest chef in Lacombe to direct the funds raised to KidSport Lacombe County.
Paula Law provided the creative juices for ‘Paula’s County Feast’, which included house marinated chicken breast on a garlic buttered brioche bun topped with rainbow kale Caesar salad, peppered bacon, parmesan crisp, a juicy pineapple and dill ranch.
Two dollars from every burger sold goes to Law’s cause of choice, KidSport Lacombe County.
KidSport Lacombe County is a local, completely volunteer-run chapter that supports families in the City of Lacombe, Lacombe County, Blackfalds, Bentley, Eckville, Clive, and Alix.
Their mission is to remove the financial barriers that prevent youth from playing organized sports by providing financial assistance to cover registration fees for kids up to the age of 18, and strategically partnering with like-minded charities that provide access to equipment for this same demographic.
The local chapter raises funds for kids in the community, where every dollar raised stays in the community.
KidSport Lacombe County started funding kids in March of 2022, and they have already funded more than 100 kids in the Lacombe Country region.
Law believes all kids should have the opportunity to play sports.
“Sports play such an important role in kids’ lives. So much you can learn, friendships, so much comes with it, and if we can just help out those that have a financial barrier, and get more kids involved, that’s what this is about.”
Thanks to the support of the beloved Burger of the Month program, Law helped Cilantro and Chive staff to deliver $1,002 to KidSport Lacombe County.
“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 $135,000 to local charities over the past 77 months,” noted a release.
Meanwhile, the July Burger of the Month at the Lacombe location is ‘Jess’ Lacombe Days Burger”, created in collaboration with local Guest Chef Jess Zylstra.
It’s stacked with a bison burger, peppered bacon, garlic aioli, dijionaise, fresh avocado, shaved red onions, and house-made onion rings on a pretzel bun.
Two dollars from every burger sold goes directly to her cause of choice, the annual Lacombe Days Festival.
