YYC Burger Week, the little event that could. Founded by Sabahat Naureen (First Founder), myself as @calgarydreamer (co-founder) and Chris Karaplis, the mysterious promo shy man in the shadows, we were all former Montrealers who had found our home, and our hearts here in Calgary. But as much as we did, it didn’t seem to be enough to simply just be here. We had to help, but just didn’t know how.
The YYC Burger Week Logo
In 2012, while on a routine visit to Montreal, Sabahat had visited Montreal, and partaken in their own Burger event. It was an in-house event, dedicated to simply self-promotion of the restaurants with a competition aspect. However, as I understand it, there was no charity aspect. With that, a light bulb went off in her head, and she came back wondering about how to make this event come into fruition in Calgary. Finding that no one else was even thinking of a similar idea, she started to put out little feelers here and there to assemble a team to organize the event. Seeing a kindred spirit, and a burger lover myself, I was the first volunteer right away.
I’ve known Sabahat and Chris for almost a year by then. Sabahat and I were members of the Yelp Elite, assembled by our friend and current world traveler Wendy Peters, and Chris had attended as Sab’s date often. I had no idea who the heck was the people I would meet at the first meeting, and was shocked to find out that it was them. That January 2013, the work began. We managed to assemble 16 restaurants and parlay what strengths we had into a city wide festival. Sabahat was always stronger in terms of openness and self-promotion, but I was the one who had the restaurant connections, and usually preferred to be the overall support as well. More importantly, I had a good working relationship with the chefs which we all ran with. Chris, ever hiding in the background and preferring anonymity, designed the back end with the initial website and voting system.
The Competitors
We hemmed and hawed, Sabahat ever being the most ambitious one (I believed we needed months to prepare… we actually managed to get 95% of the work done in WEEKS). We all agreed, there was no way on earth we were going to promote a chain like McDonald’s and the like, and wanted to highlight the local talent and the best that Alberta agriculture had to offer. We designed a system of 16 restaurants being voted in by the public and hoped that by making the voting a little annoying (needing a unique email per vote) that it would reduce the cheating. We contacted 8 local charities (it would have been 9 as we almost signed up 18 restaurants, but we just couldn’t wait any longer for their legals).
The 2013 Nainalicious Winning Burger
Despite that, we were still pretty new at this sort of game. Understandably, some restaurants had considered us to be questionable as it was the inaugural year. Some were just too busy, although even now we would LOVE to see them enter and we would gladly invite them again and again. But then there were the one or two who were actually pretty insulting. I’ve heard some rumors that a few thought they weren’t invited because I disliked them personally. Nope, if anything, there were simply too many restaurants that we sent invites in 2 waves, with a 3rd had it been necessary. Once the initial 16 spots were full, it was done. But then again, that’s the name of the game really.
The competition started, and it wasn’t without a few hiccups, but with such fantastic people as Anju’s Roy Oh (missing you this year), downtownfood’s Darren Maclean, Notable’s Michael Noble and more, it came across as a triumph. Still there were a few more problems, but it was a great week.
In the end? We raised over $6300 in a week of burger frenzy. We were a bit too ambitious in terms of charitable givings as we had tried to promote EIGHT charities at once. To try to spread the funds evenly, we partnered them with 2 restaurants each, one that we considered a heavyweight to every newbie, but it didn’t work entirely the way we wanted. Still, everyone got a lot of promo, and we had cemented ourselves as part of Calgary history, even if just for a brief blip in time. More importantly, a great story came about as little Naina’s Kitchen, the smallest and the least known of all 16 places, came out the 2013 Champion. Looking at owner Erin’s face was worth it all, and we couldn’t have been more pleased.
This year, it was much easier, but far more ambitious. We asked over 50 restaurants to join, but put in a caveat that it was a first come first serve basis. Originally we were shooting for 20, with only 2 categories in the $10 and $15, but as the names came in, we soon found that would be impossible. We ended up selecting 30 competitors, and learned from the previous year to ensure a great selection for our participants by adding the $20 category. Again, we also dared the chefs to come up with something unique, something special. It had bothered us a little that in Year One, many of the restaurants simply put up an existing burger on their menu up for the challenge. But this year? They REALLY stepped up, with so many imaginative takes on burgers made of elk, bannock, cranberries, sprouts, hemp, lobster, pork, beef of all sorts and cuts, foie gras, ramen, bao, mac n’ cheese, pepper steak, ahi tuna and more. It always surprises me by the creative energy of our chefs, and how wonderful it is to be a part of that scene in our small way. And to help promote such creativity, we created the Burger Ambassadors, comprised of some of the best food writer, personalities and bloggers in Calgary. They’ve done a great job, and their comments have help the diners choose their preferences.
Blowfish Sushi Lounge’s Ramen Burger
We also started looking for funding again, since we thought that it might not be as hard as last year, but was surprised that it was actually even harder as our contacts for many organizations had changed, and had to re-justify ourselves. More so, while YYC Burger Week came about, so did literally dozens of other new food festivals, and we ended up having to compete ourselves in a much bigger forum.
But as a wise man once said… the universe will listen. Things will work out somehow.
It did. We still worked on everything, and refused to compromise on our principals to promote Alberta restaurants, talent and produce. I wager that if we were willing to do so, funding would probably would have been a lot easier, but then, what would have been the point? We are CALGARY STRONG. It’s our home, and we wanted dearly to be at the heart of it all. More importantly, we found ourselves ever more in love with our city, and found inspiration in the people that united for those shining moments after the Floods. There would be NO compromise.
The team also expanded this year, with great new members joining in. Wanda Baker, noted food blogger of Baker’s Beans, came in with her knowledge and experience, and insight on how to approach matters while ensuring that the t’s were crossed and the i’s were dotted. Trevor Gibbons, our surprise Unofficial Judge in the Bacon Suit in 2013, also leaped in, and brought in a new energy and great ideas to promote our festival. More members with unique strengths still joined in, and now we number 11 strong. It’s a great team, and I wouldn’t have it any other way.
With those skills, connections and energy, and the excited inclusion of ATB Agriculture, we found our little festival now stood toe to toe with some of the best festivals in the city. To date as I write this, there has been literally THOUSANDS of tweets, and who knows how many people out there roaming the city, discovering new and old restaurants for the first time, and personally challenging themselves to try all THIRTY burgers (for those who are doing so, I recommend our next festival YYC Soup and Salad Week…). We’ve been in tv, radio, print, and online all over the city. The restaurants are being lauded, tried out and challenged creatively in a fun and unusual way. And at the heart of it all, the 3 charities chosen this year will greatly benefit from the exposure and the funds.
So that’s really that for now. YYC Burger Week is almost at it’s 1/2 way point, and we’re seeing such an incredible energy through the city as people run into the restaurants with their passports. We love it. I love it.
To Calgary, from the 3 founders and the 8 new committee members, this is our labour of love, and our gift to the city. And we can’t wait until 2015.
Bon Appetit. And don’t forget to stamp your passport and VOTE by RATING your favorite burgers!
The night before, grab the Flank steak, and with a hammer or heavy flat object (I use my heavy iron frying pan, “Mr. Softee” personally because the larger surface can get all of the meat evenly) and pound it a few times on both sides. Don’t do it TOO many times, because you just want to tenderize the meat, not break it apart, not unlike a coalition government.
calgarydreamer 