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Baba Cluck opens its doors in Redcliff

Posted on March 17, 2020 by 40 Mile Commentator

By Mo Cranker

Alberta Newspaper Group

Food lovers in Redcliff could soon have a new favourite spot.
Baba Cluck, a fried chicken and Ukrainian food restaurant, is getting ready to soon open its doors to the general public.
Construction is underway on the food joint, which is located in the now vacant bay beside the South Country Co-op gas bar.
“We’re excited to see this come together,” said owner and CEO Lorelle Halderman. “This has been my dream since I worked in a drive through chicken restaurant 35 years ago.
“I’ve wanted to do this for a really, really long time.”
The main goal of the business is to offer comfort eats to Redcliff residents as well as Medicine Hatters.
“We logistically set up like a fast food restaurant but just about all of our food is going to be made fresh, in-house,” said Halderman. ‘”We’re pinching our own perogies and making our own cabbage rolls.
“This is going to be nice comfort food that’s Ukrainian style, as well as the fried chicken.”
Halderman says the chicken is going to be a big deal.
“It’s my secret recipe,” she said. “It’s unlike anything else in Southeastern Alberta.”
A big part of the business will be offering a farm-to-table-style experience for eaters.
“We’re all about getting support and selectively choosing local producers and ranchers,” she said. “Reg from Reg’s Meats is working with me to make a special Ukrainian Smokie for Baba Cluck.
“We’re all about supporting local.”
Halderman says Redcliff is the perfect place to grow this business.
“My husband and I were born in small town Saskatchewan and we love that small town feel,” she said. “We’re huge community supporters and this way we can give back to Redcliff.
“When I did my market research, it was clear that Redcliff is in need of a great place like this.”
Halderman says the business will set up catering for special events around Medicine Hat and Redcliff.
“We will be catering much more than what is on the menu,” she said. “I was lucky to hire a Red Seal Chef for this and she will take the quality to the next level.
She adds that the business will be competitively priced with other fast food joints in the region.
Halderman says she would love to see the business become a franchise down the line, but is not focusing on that yet.
“Right now, this is the only one but I really believe in this,” she said. “This is my brainchild and I’m excited to see where it goes.”

The business opened March 16.

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