Menu Available: Open Hours
Pulled Pork Sandwich with Beans and Coleslaw
Recommended Pairing: Red Hart Brewing Blonde Ale or Irish Red Ale – $9
Featured Producers:
- Alberta Beef brisket
- Alberta Pork
- Local farmers’ market veggies
Menu Available: Open Hours
Course 1
Rib Ends – tender pieces of rib ends served with BBQ sauce
Course 2
Teriyaki Brisket Rice Bowl with Coleslaw
Recommended Pairing: Red Hart Brewing Blonde Ale or Irish Red Ale – $9
Featured Producers:
- Alberta Beef brisket
- Alberta Pork
- Local farmers’ market veggies
Menu Available: Open Hours
Course 1
Nacho chips and salsa
Course 2
Triple Combo – pulled pork, ribs and sausage with coleslaw, potato salad, beans and cornbread
Course 3
Decadent low fat zucchini brownie from Café Millennium
Recommended Pairing: Red Hart Brewing Blonde Ale or Irish Red Ale – $9
Featured Producers:
- Alberta Beef brisket
- Alberta Pork
- Local farmers’ market veggies
- Café Millennium brownie
Menus Available: Open Hours
Friday, August 11 – 11:30am to 9:00pm
Saturday, August 12 – 11:30am to 9:00pm
Sunday, August 13 – 12:00pm to 6:30pm
Monday, August 14 – 11:30am to 8:00pm
Tuesday, August 15 – 11:30am to 8:00pm
Wednesday, August 16 – 11:30am to 8:00pm
Thursday, August 17 – 11:30am to 8:00pm
Friday, August 18 – 11:30am to 9:00pm
Saturday, August 19 – 11:30am to 9:00pm
Sunday, August 20 – 12:00pm to 6:30pm
We are an authentic Southern style BBQ house that smokes our meats in house. It is a small BBQ restaurant were patrons quickly see why friends and family frequent this eatery. The establishment is locally owned and operated, the owner was born and raised in Red Deer. There is nothing fancy or pretentious in this BBQ House, our menu is small because everything is done with meaty perfection in mind.
A graduate of hotel and restaurant management, Chef Leovy Fadallan started in the culinary industry in 2000 and studied the different concepts in cooking such as Western cooking and Asian cooking. As a culinary he completed practicum training and cooking in Bario Fiesta and Hyatt Regency Manilla. Since then he has shared his talent many places around the world, such as Pasay City, Dubai, Qatar; before a long journey to settle in Alberta.
What made you want to become a chef?
“Simply it was all about passion. I grew up within a family and extended family that was full of chefs and bakers.”