Special Features - Golden Fork 2018

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Red Deer Express

Wednesday, October 3, 2018 A7

9th

Annual

k r o F n e d l o G S D R A W A

2 Wednesday, October 3, 2018

Golden Fork

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9th Annual

Golden Fork AWARDS Troubled Monk brews into Red Deer’s heart Red Deer Brewery wins New on Tap

BY TODD COLIN VAUGHAN todd.vaughan@reddeerexpress.com

The Troubled Monk continues to brew their way into Red Deer’s heart and were recently voted by their customers as the Golden Fork Best on Tap winner.

“Ultimately, we are here trying to keep our customers happy,” Owner Charlie Bredo said. “When you get their vote of confidence saying, ‘We like what you are doing.

We are going to vote for you’ — that is what makes it all worthwhile.”

The Troubled Monk, no stranger to awards, is now in competition with several new breweries that have opened up all over Central Alberta. To stay ahead, Bredo and his team push to be innovative. ”We are doing different things,” he said.

“We came up with our Saskatoon Cocktail,

which is a ready-to-drink beverage; we are coming out with a hard ice tea; we are coming out with a gin; and a Saskatoon liqueur this fall.

“So while we are staying focused on our beer roots, we are also expanding our horizons to beverages we can share with our local customers.”

Staying true to their beer roots also means that Troubled Monk brewers also need to cater to the tastes of their market.

“What we want to brew often is what our customers want as well, like those bigger hoppier IPA’s which their is a huge demand for. It is a combination between what we want to brew, what our customers want and making it all happen,” Bredo said.

Part of the Troubled Monk’s continuing growth has also been creating a streamlined look for products old and new.

Owner Charlie Bredo and his team at Troubled Monk, seen here sorting through local hops, won the Golden Fork Award for Best on Tap. Todd Colin Vaughan/Red Deer Express

“When we started, we started as a fraction of the size we are now with one employee three years ago,” he said. “We made those (original) labels ourselves. They weren’t bad but we decided to give them a polished, professional unified feel. The idea was to make them more consistent.

“As we get into liquor stores in Edmonton and Calgary, we want to have a stronger brand presence.”

Bredo expects that growth will eventually mean Troubled Monk growing Canadawide. ”If we want to grow, we will have to get outside of Alberta,” he said. “Right now, it is more challenging to do that than we like, but it is one step at a time.

“We are focusing on local right now and then we will branch out as we continue to grow.”

Focusing on local has always meant local ingredients for Bredo and his team.

“We are really proud that we can use local malt barley,” he said. “Right now, we also have local hops that we will make a fresh hop beer with. It is a really neat story and a really great connection with farmers and the community when we can do that.

“If we can make the great beverages we want to make with local ingredients, we will use local ingredients.”

A government that has encouraged the growth of the Albertan craft beer market has meant success for the Troubled Monk and brewers across the province. Bredo expects this success will mean government support regardless of who is voted in.

“No matter what happens politically, I think most politicians in most parties will

appreciate that beer is a good thing to have in the local economy,” he said. “There is really no reason to not support it’s growth.

We look forward to working with whoever is down the pipeline, continuing to make this a good news story for Alberta.”

As the beer market has grown, so has the in-house experience at the Troubled Monk — with the taproom expanding to accommodate for a growing audience.

“We want to continuously improve and part of that is making a unique, comforting experience,” he said. “Having wood furniture, community-based tables and having a vibrant patio all make this place feel really comfortable coming to.

“Ultimately that is what we want to have — a living room outside of your house.”

Bredo is grateful for the support Central Alberta has given the Troubled Monk.

“It is really humbling. You have an awesome community with a lot of other establishments that are worthy of recognition, so it is an awesome feeling to know that your customers still love what you are doing,” he said.

To give back to the community, Bredo is organizing their first annual Oktoberfest celebration on Oct. 4th, with proceeds going to charity.

“That is happening at the Chalet at the Westerner,” he said. “The idea is to start it small this year and grow it. We will have a live German Oktoberfest band, beer food and beer steins.

“We want it to be a community event, so proceeds will go to the community not to us. It is those types of things that I think business should do.”

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Golden Fork

Wednesday, October 3, 2018 3

9th Annual

Golden Fork AWARDS Family-owned Red Deer Catering takes home Golden Fork for Best Catering

Red Deer Catering Ltd. owner Colin Stone stands in front of some of the ovens the catering company uses to create its homestyle meals.

Robin Grant/Red Deer Express

BY ROBIN GRANT robin.grant@reddeerexpress.com

Serving its wildly popular traditional roast beef dinner and enough of it to keep clients full, Red Deer Catering has been making locals happy for three generations.

The 40-year-old company is this year’s Golden Fork winner for the Best Catering Award.

Owner Colin Stone said there is nothing better than being recognized by the community.

“That’s what really keeps us rolling,” he said.

“It makes for a nice working environment when you can get appreciated by your customers.”

A family-owned business, Red Deer Catering got its start in the 1970s when Stone’s father John Stone, was still a public school teacher.

His father launched the company to make a little extra money, he said.

“I was working with him as a young boy, right from the age of four, folding napkins for 25 cents an hour,” Stone recalled.

At that time, business took off and has

been going strong since.

So what keeps customers coming back after all these years?

All of Red Deer Catering’s recipes are homestyle and made from scratch, Stone explained.

Each recipe is a result of three generations of perfecting salad dressing, gravies, sauces and other dishes.

“We steered away from using highly qualified chefs and instead stuck to the model of making things as close to a homestyle, rural meal as what you would expect traditionally,” he said.

“People can expect a heritage, farm-style service.”

The company only uses AAA Alberta beef. It is well-known for special touches, and quality is its first priority.

“I want our guests to never have to drive away from our banquets going, ‘We’re still hungry, let’s go to Wendy’s on our way home’.

So we always keep that in mind and make sure people have lots of food.”

Red Deer Catering’s clientele ranges.

Traveling everywhere within an hour and a half of Red Deer, the company handles all of the major graduations in Central Alberta.

It also caters to weddings throughout the spring and summer and serves corporate events and conventions.

“We can handle large crowds,” Stone said.

“We can serve up to 2,000 people and it doesn’t matter the size of the crowd, we can put everybody through in half an hour.”

This level of service is possible with its catering trucks equipped with ovens and coolers.

For a recent breakfast at Westerner Park, where Red Deer Catering is the official catering company, Stone said the company used 29 ovens to make and serve its meal.

Another perk of the job, Stone said, is getting the opportunity to meet almost every famous entertainer who has performed at Westerner Park.

Stone currently operates the company with

his nephew Andrew Stone. They have an excellent team, which is the key to a successful company, he said.

“Really, the people that do this, that keep the whole thing running, are people who are

working with us, some who have been working with us for years,” Stone said.

“That’s the key to success in any business – you’ve got to surround yourself with exceptional people and things will work out well.”

Indian Flame & Pizza lands Gold for Best Indian Food

BY CARLIE CONNOLLY carlie.connolly@reddeerexpress.com

Multani happened to have experience working in a pizza shop while in Toronto and even delivered pizza when in university.

Indian Flame & Pizza offers customers a “I love food and I love to cook. Food is a unique menu with both Indian food and pizza. passion. I make anything and people love it!”

They also happened to land Multani said Indian food a Golden Fork for Best Indian wasn’t super popular back Food in this year’s Golden Fork when he opened the busiAwards. ness, but now it’s grown greatly, with around five “We love it. It’s our second or third year we’ve won a gold or six Indian restaurants now. If you give good food in the City. to the customers they love He and his uncle also it,” said Owner and Chef Paul happened to purchase the Multani. place that is now Tandoor Multani spent most of his N Flame, but sold it last life in Toronto and decided year to someone else. to move to Red Deer in 2009, “Our motto is just good Owner and Chef of Indian which is the year he and his quality. If you give good Flame & Pizza Paul Multani. uncle decided to buy what customer service, good Carlie Connolly/Red Deer Express is now called Indian Flame food and good quality, the & Pizza. customers come back for sure,” said Multani.

In March of 2019, they will be celebrating Currently Indian Flame & Pizza has two chefs their 10th anniversary. On that day people can and a total of seven staff. expect free rice and butter chicken.

Although it’s situated in a more residential “A lot of Canadians love butter chicken. Our area of town, Multani said they get lots of customers when they come, they dream about people come out in the evenings, more pick the butter chicken,” he said with a laugh. ups and deliveries.

And what’s unique about this Indian restaurant “With the support of Red Deer, that’s why is it’s not just Indian food, they have pizza too. we’re here. We are the oldest Indian restaurant They even have a butter chicken pizza. in Red Deer.”

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Golden Fork

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9th Annual

Golden Fork AWARDS CATEGORIES APPETIZERS

GOLD WINNERS

SILVER WINNERS

BRONZE WINNERS

Bo’s Bar & Grill

Las Palmeras

Earls

Cobbs

Cuppitycakes

Maple Tree Bakery

Dragon City Buffet

CoffeeStream

Las Palmeras

CoffeeStream

LV’s Vinyl Café

Bedford Food Company

Phil’s

Cora’s

Pizza Paradise & Donair

Cora’s

Phil’s

ABC Country

Dragon City Buffet

Phoenix Buffet

ABC Country & Black Knight Inn

CoffeeStream

Dose

Café Millennium

Red Deer Catering Ltd.

Bo’s Bar & Grill

HT Catering

CHICKEN

Las Palmeras

KFC

Bo’s Bar & Grill

CHINESE

Dragon City Buffet

Red Star

China House

CoffeeStream

Second Cup

Dose

Big Bend Market

Messenger Meats

Euro Deli

Las Palmeras

Pizza Paradise & Donair

Chronicles Café

Dragon City Buffet

Pizza Paradise & Donair

Las Palmeras

Pizza Paradise & Donair

Sam’s Donair

Cleopatra’s

Burger Boy

Five Guys

Pizza Paradise & Donair

Westlake Grill

La Casa Pergola

Las Palmeras & One Eleven Grill

Las Palmeras

Maple Tree Bakery & Fusion Café

It’s All Greek To Me

Opa

Fatburger

Blue Sage Kitchen

Burger Boy

Freshii

Bedford Food Company

Chopped Leaf

Little Ice Cream & Soda Shoppe

Las Palmeras

Menchies

INDIAN

Indian Flame

Tandoor ‘n Flame

Indian Kitchen & Astha

ITALIAN

La Casa Pergola

East Side Marios

Famoso

Las Palmeras

Boston Pizza

Joey’s Only

State And Main

Mr. Mikes

Bedford Food Company

Pizza Paradise & Donair

State And Main

Bellinis Sonic Lounge

Dragon City Buffet

Addy’s Middle Eastern Restaurant

Las Palmeras

Las Palmeras

Old Mexico Taco Buffet

Jose Jose

Westlake Grill

La Casa Pergola

La Casa Pergola

NEW ON TAP

Troubled Monk

Bo’s Bar & Grill

Craft Beer Nation

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CoffeeStream

Queen Bees

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Deer Park Co-op

Lund Organic Farm

PUB

Bo’s Bar & Grill

Pizza Paradise & Donair

Hudsons

RIBS

Tony Roma’s

Red Boar

Montana’s

SPORTS BAR

Hudsons

Bo’s Bar & Grill

The Hideout

STEAK

The Keg

Black Knight Inn

Boulevard

SUSHI

Shiso

Sushi Maru

Momo

Pho Thuy Duong

Thap Ba

Vietnamese Garden

Pizza Paradise & Donair

Westlake Grill

La Casa Pergola

WINGS

Bo’s Bar & Grill

Tony Roma’s

Hudsons

WRAPS

Freshii

East Side Mario’s

Opa

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Golden Fork

Wednesday, October 3, 2018 5

9th Annual

Golden Fork AWARDS CoffeeStream wins big in this year’s Golden Fork Awards

BY MARK WEBER mark.weber@reddeerexpress.com

Tasty, fresh-baked treats, an array of steaming specialty coffees and top-notch service have landed Red Deer’s’ CoffeeStream an armload of Golden Fork Awards this year.

“I have always wanted a little cafe,” explained Ursula Patterson, the owner of CoffeeStream, during a recent chat about her extraordinary success.

“I’d say that to my mom whenever we’d be out, and then I just decided in 2017 that’s it – enough is enough with this ‘one day’ thinking. I’m just going to do it!”

The popular cafe landed the top spot in several categories including ‘Best New Business’, ‘Best Cafe’, ‘Best Cup of Coffee’ and ‘Best On Wheels’.

Patterson’s goal was to convert an Airstream trailer into a charming little cafe, and that’s precisely what she has done.

After searching for some time, she located one for sale in Montana that was a 1973 model – pretty much exactly what she was looking for. “It would have been a travel trailer. I was also looking for one from the 70s, and I wanted a Sovereign model,” she explained.

“The Sovereign model is 31 feet long and I wanted something big enough that

I could bake inside, keep a bathroom and have a little seating area.”

Late one evening, she was exploring various web sites for just the right model, and found a family in Montana who had a 1973, Sovereign model Airstream trailer which had already been converted into a cafe.

“They had most of the equipment inside, except for the freezer and the oven. They had the espresso machine and it was all set up. It had been set up as a drive-thru, and she was serving out of one of the windows.”

She headed down to Montana and picked up the trailer in February of 2017. “I spent about three months kind of modifying it and putting my own personal touches on it, and adding the freezer and the oven.

My target opening date was the May long weekend in 2017.”

And being a financial analyst, launching a cafe with all those delicious coffees and fresh-baked goods was clearly a whole new venture to explore.

But she was thrilled to do it.

After striking up a partnership with the owner of Parkland Nurseries & Garden Centre Gloria Beck, Patterson first opened CoffeeStream on their premises in the summer of 2017.

“They’ve been really great. She was all for this idea.”

Ursula Patterson, owner of CoffeeStream, sits in her successful cafe which has landed numerous Golden Fork awards this year.

Mark Weber/Red Deer Express Almost immediately, folks were dropping by regularly for a gourmet coffee, a freshbaked treat or an Italian soda to name a few of the delectable items to choose from.

“We’ve been received really well. People are always really surprised – they’ll come and look inside because I always have the door open. I’ll say, come on in and have a seat!

“Last year, we were open seven days a week for the three months (end of May through to August). And then this year, I decided to reduce our days Thursdays to Sundays instead, and to try and be open longer. So we were open for four months this year – May 5th to just about the end

of August,” she explained.

Her mom Diane Patterson works at CoffeeStream as well, along with another employee by the name of Jamie Arnold.

“I love it,” she said. “I always say to people it’s hard to be in a bad mood when you are making lattes for people.

“Some people come in and sit for a couple of hours just chatting,” she said, pointing out other highlights that have made the venture so personally rewarding. “It’s really fun.

“I’m really lucky because I was born and raised in Red Deer, so I have friends that come out and support me, too. They stop by with their families and chat.”

It’s All Greek To Me more than just food

BY CARLIE CONNOLLY carlie.connolly@reddeerexpress.com

Owner of It’s All Greek To Me, Janet Zadoorian, said they were excited to hear of their placing.

Carlie Connolly/Red Deer Express

It’s All Greek To Me, which was voted for Best Greek Food for the annual Golden Fork Awards, is quite the happening place.

Owner Janet Zadoorian said they were excited to hear of their placing.

The authentic Greek food restaurant, which used to be located downtown, is home to some delicious Greek food, with options for vegetarians and meat lovers.

Some of the popular dishes include the Spanakopita, a light flaky phyllo pastry stuffed with spinach and feta, along with the Tiropita, light flaky phyllo pastry triangles stuffed with feta.

For the meat lovers, the lamb is pretty popular.

“Mostly I think the lamb is very special. People here come and have the

lamb chops, lamb shank or the rack of lamb,” said Zadoorian.

They also have Greek salads for a healthier option.

When it comes to what makes them unique, Zandoorian said the business is a family-owned and operated place, with everything made from scratch.

She is currently the third owner who has been at the restaurant, which opened a long time ago.

“We still have good servers here and good food here. People love the food,” said Zandoorian.

And it’s not just the food that’s a hit at this Greek restaurant.

Belly dancers from Sultan’s Choice Belly Dancing Studio come into the restaurant once a month to perform in the evening while people are eating.

“If people are trying to book for a bigger group then they can request and we can call the belly dancers. If

they are not scheduled they can still come. Once and a while they will do a showcase where it’s not just one belly dancer, there’s a few of them.

“It’s about 15 or 20 minutes of dance, but it’s nice to watch them. Sometimes they get up on the tables and dance.”

They will also do a tribal dance together, which she said is a lot of fun to watch.

Another neat thing the restaurant does is offer plate smashing.

“It’s just to let go of the past and for good luck and moving forward with a better future,” she said, adding that people can smash a plate any day they want at a small cost of under $5.

“People celebrated their 50th birthday a few months ago and everybody broke a plate. It was fun.”

It’s All Greek to Me is located on Gaetz Ave. and offers delivery, takeout and catering.

6 Wednesday, October 3, 2018

Golden Fork

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9th Annual

Golden Fork AWARDS Bo’s highlights

Red Deer pub scene Bo’s Bar & Grill is rolling in Golden Fork awards after bringing home the awards for Best Wings, Best Appetizers and most notably, Red Deer’s Best Pub. Kelly Carramusa, Bo’s training and operations manager, said their success comes from being versatile and being able to showcase many different nights including wings night, musical show nights, fundraisers, private parties and more. “It is nice to be reaffirmed because we love what we do and we are glad people are acknowledging that,� Carramusa said.

Carramusa is particular proud of her staff for successfully navigating Red Deer’s most popular Wednesday night wing locale, while still maintaining an atmosphere for the customer. “We turn over hundreds if not thousands of people on Wednesdays,� she said. “It is the busiest day of the week for us and we

work hard. We have 12 people working on Wednesdays and it is crazy from 4 p.m. until when we are done. “We sometimes look out the window and see line-ups around the corner and that is a testament that we are the place to be on wing Wednesday.�

Carramusa said being at Bo’s is often like being part of the “buzz�, both on wing night and on nights when shows are in town.

The transition to Bo’s as a premier music venue in Central Alberta is something Carramusa credits to the work of Owner Brennen Wowk. “That is something Brennen always wanted,� she said. “It is near and dear to his heart. He loves music and he loves the promotional and booking side of it. When the event is happening, he likes watching the room and seeing how everything is going. “He has made that happen by forming a good management team, a really good promotional team and he is not afraid to step out and try things.�

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Bo’s Bar & Grill was named the Golden Fork Award winner for Best Wings, Best Appetizers and Best Pub. Todd Colin Vaughan/Red Deer Express Not simply a rock venue, Bo’s brings in a variety of different acts that cater to many different audiences. “I think over the years, people know the show is going to happen at Bo’s,� Carramusa added.

Bo’s has also expanded their menus well beyond their famous wings, and Bo’s serving and kitchen staff have adapted to providing a dining experience well beyond the average pub. “We have a really, really good menu and we have picked through every single thing and gave them (Bo’s servers) cheat sheets,�

Carramusa said. “We get the servers to study them and we test them. We test them on beer knowledge, we test them on steps for great customer service and something that I am proud of is that we are a bar, but you don’t get typical bar service here.

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“I feel the staff that works here, work here because they view it as a privilege. This is a great place to work and the potential to make a lot of money is here.�

Carramusa said plans are nowhere near concrete but their are many exciting potential happenings coming to Bo’s. “We really want to dive into the catering aspect of things,� she said. “We do a lot of off-site stuff and we would like to have a full catering department. “Who knows, maybe we will have a food truck and in five years we could maybe have a second location. We have to fine tune what we have here before we spread it.�

She added, “We are really appreciative that people are acknowledging Bo’s for a variety of aspects. To be voted Best Pub is really rewarding and we are really proud, so thank you.�

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BY TODD COLIN VAUGHAN todd.vaughan@reddeerexpress.com

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Golden Fork

Wednesday, October 3, 2018 7

9th Annual

Golden Fork AWARDS Phil’s Restaurant lands in first for Best Breakfast

BY MARK WEBER mark.weber@reddeerexpress.com

Having launched operations here in Red Deer back in the early 1970s, Phil’s Restaurant has indeed garnered a solid and enduring reputation for terrific food and outstanding customer service.

The eatery has landed in first place in the ‘Best Breakfast’ category for this year’s Golden Fork Awards.

“I have people that say

they’ve been coming here since they were five,” said Bev Johansen, general manager, during a morning chat in the bustling restaurant which has always been located in the very same spot – 4312 - 49th Ave. “I hear that all the time.”

For long-term Red Deerians, it’s indeed a familiar site. And that sense of family, warmth and nostalgia is also a factor in Phil’s continuing popularity, she added. “It’s also the

best company in the world to work for.”

Johansen said that another key aspect to Phil’s status is its consistency.

Although tasty new items are regularly added to the menu – a new one is being unveiled this October – it’s those long-standing delicious favourites from fluffy pancakes to eggs to delectable omelettes to an array of lunch and dinner choices that really keep the fans coming back.

State and Main serving great late food and drinks

BY TODD COLIN VAUGHAN todd.vaughan@reddeerexpress.com

Lui said this has led to a great atmosphere between employees and State and Main patrons.

“We like to have a lot of fun here and guests State and Main has have told us that,” she quickly become one said. “We are basically of Red Deer’s favourite a family and I always try night spots and recently to hire people that fit took home the Golden into that. We are always Fork Award for best Late trying to keep our cusNight Eats. tomers coming back.”

Mandy Lui, State and Another huge part of Main general manager, the State and Main late said the award means a night experience is the great deal, especially drinks that go along with considering it is voted the meals.

State and Main has won the Golden on by Central Albertans.

“We have some of the Fork Award for best Late Night Eats.

“We do take great best bartenders in town Todd Colin Vaughan/Red Deer Express pride in our food. We and we let them create want to make sure it is their own creations,” fresh and different than other restaurants,” she said. “They make a different cocktail for she said. each month and people can read up on them Lui believes State and Main’s success has been and order what they like. due to the vast array of options given to their “We take pride in our drinks and we have customers, with their full menu being available our rotating line. Right now we have brought in Blindman Brewing. We always want to supright until closing time.

“Some restaurants close off their whole menu port local.” to have a different late night menu,” she said.

She added it is important for her and her staff “Ours is open right until late and we also have to be able to recommend the right food and happy hour items on certain nights of the week. drink pairing to their customers.

That brings in guests.”

State and Main also tries to forge meaningful Part of providing a great late dining experience relationships with their customers by being part is hiring the right people and giving them the of the community. right training — something that is done both “We do quite a few things. Right now for the in house and through State and Main’s parent month of September, our stores are donating company. to The Mustard Seed. Last year we raised over “Training is pretty intensive,” Lui said. “We $3,000. We also try to do all sorts of charity runs have online training from head office — we and other events,” she said. utilize that because we have great videos and Being part of the community connects State and feature sheets. It is a great tool for us and it Main to the people walking through the doors. brings all the State and Mains, Original Joes and “Most of the customers that come in are peoElephant & Castles under one roof. We also use ple from this community and we want them to our original staff, because we have quite a few know that we care about this community. If we that have been here since we opened which are doing good, we want to ensure everyone was six years later. else is doing good,” Lui said.

“I also like to help train to give more of that She added, “I appreciate all of our staff and hands-on feel. That way everything is getting customers. We have a great bunch of people done.” that come here. It makes work really fun.”

There are gluten-free options as well.

“People say to me that they’ve been coming here for years, and now they are bringing their grandkids and their great-grandkids. They tell me they’ve been coming since the day it opened,” she added with a smile.

“I ask them what makes them come back, and they say 25 or 30 years ago, they would order a ‘Phil’s Grill’.

Today, they order a ‘Phil’s Grill’.

So it really is that consistency.

“That, I think, is what brings people back. And it’s quick – you don’t wait long for your breakfast to come out.”

Johansen also points to her loyal staff members as being critical to the restaurant’s success, too. One staffer has been working at Phil’s for 26 years.

“Phil’s is a household name – it really is.”

For Johansen, the joys of meeting new customers and

Bev Johansen, general manager of Phil’s Restaurant in Red Deer, stands at the entrance of the busy City eatery.

Mark Weber/Red Deer Express serving folks who’ve been coming to the restaurant for several years is what keeps her most inspired in her work.

“It’s that interaction with all of the people – I love it.”

And it’s not just the great food that attracts people.

One couple even approached Johansen about holding their wedding at the restaurant.

Johansen would like to see more events held in the back part of the restaurant, which can serve as almost a private space complete with its own entrance.

Supervisor Jillian Loughlin agreed that generations of local families have been heading to Phil’s.

“They come here and they remember it from their past, and it means a lot to them,” she explained, adding that the freshness and quality of the food are of course major draws as well.

When asked what kind of feedback she typically receives, there’s no hesitation.

“I’ll ask them how their meals were, and they will say, ‘Great as always’,” she said, laughing “That’s what we always hear.”

THANK YOU RED DEER & CENTRAL ALBERTA FOR VOTING US YOUR NUMBER 1 CATERING COMPANY in the Reader’s Choice Golden Fork Awards 2018

We appreciate your business!

403.343.6186

colin@rdcatering.ab.ca

8 Wednesday, October 3, 2018

Golden Fork

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