Notre Dame High School's 2021 Grad Service Project participants. (Supplied)

By rdnewsNOW Staff

Giving Back

Cilantro and Chive delivers BOTM proceeds to Notre Dame’s Grad Service Project

Jun 3, 2021 | 11:04 AM

Cilantro and Chive’s guest chefs for May were in attendance on Tuesday to hand over a significant donation to Notre Dame High School’s Grad Service Project this year.

Grade 12 students Allyne Simonot and Lily Forsyth handed over $874 in “Big Smile” Burger of the Month (BOTM) proceeds to the Smiles Thru Lindsey Foundation as part of the Grad Service Project in 2021.

L-R: CTS Department Head Ecole Secondaire Notre Dame High School Jeff Lerouge, Cilantro and Chive Red Deer Head Chef Ryan Poole, May Guest Chef’s Lily Forsyth and Allyne Simonot, and Cilantro and Chive Red Deer General Manager Ivor Timmerman. (Supplied)

The Grad Service Project is an over ten-year school tradition that has raised close to $700,000 for local and global charities. Each year charities are invited to pitch their cause to the grad class and students then vote on one to support.

Smiles Thru Lindsey was on the receiving end of the grads fundraising efforts for 2021, with $2 from every “Big Smile” burger sold in May going directly towards the Grad Service Project.

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The Big Smile Burger included a marinated chicken breast, bacon, sunny fried egg, arugula, tomato, balsamic glaze, and lime avocado aioli on a brioche bun.

L-R: Red Deer May Guest Chef Lily Forsyth, CTS Department Head Ecole Secondaire Notre Dame High School Jeff Lerouge and Guest Chef Allyne Simonot, pose with The Big Smile Burger. (Supplied)

Smiles Thru Lindsey was founded in 2015 by Rick and Cindy More after their daughter Lindsey tragically took her own life. Rick says his daughter wanted to help her peers who suffered from depression even before they knew Lindsey herself suffered from it. The More’s hope is to see the endowment fund bring aide for many years to come to those who suffer.

The June Burger of the Month in Red Deer is “THE KING”, created in collaboration with local Guest Chef Bob Sutton. It includes two 4oz Alberta beef smash patties, pomegranate onion jam, rhubarb relish, caramel bananas, peanut butter mousse and pepper bacon on a toasted brioche bun!

$2 from every “THE KING” burger sold in the month of June will go directly to Bob’s charity of choice, the Smiles Thru Lindsey Foundation.

On Friday, May Guest Chef Jamil Rawji is anticipated to deliver proceeds from the “ROYAL 66” burger to Ponoka Legion Branch 66.

Expected to be in attendance are Kaitlyn Knapp – Manager Ponoka Legion, Jamil Rawji – May BOTM Guest Chef Lacombe, and Rieley and Kim Kay – Cilantro and Chive Owners.

“We’ve never forgotten our roots and where we made our start and man it felt good to spend some time with one of our very first loyal Cilantro and Chive guests and supporters – Jamil Rawji,” says co-owner Kim Kay, in a press release. “The owner of Ponoka Professional Pharmacy is a true community leader devoted to serving others. $2 from every “Royal 66” burger sold in May is going directly to the Ponoka Legion.”

The Legion’s mission is to serve Veterans, regardless of where or when they served, including military and RCMP members and their families, to promote Remembrance and to serve the community and country. Branch 66 received its charter and opened on May 4, 1928.

“As you can imagine, the pandemic has severely impacted the Legion’s ability to generate revenue, they rely on events, rentals of their facility and memberships,” continues Kay. “Jamil and his family wanted to show their appreciation and support for a community organization that is a second home to those who have served our country. Offering up a place for the whole community to connect, Jamil says his family misses the socialization and support the Legion offers to the community.”