Fans of the Que-Bickle

06/08/2026

06/08/2026

Well folks. It's time to get the branding and steak dinner done at the bar. I am planning to get things rolling this Saturday and Sunday (June 13 and 14), with steak dinners starting at 3:00 PM, both days.

I would appreciate everyone who hasn't yet, bring their irons in early to facilitate getting the brands on before eating.

The space purchase comes with one 16 oz. prime new york strip, grilled veggies, baked potato, and dessert. I will provide a 12 oz. prime new york strip for a cost of $50 for your guest as well.

It would be good to call to reserve a day that works best for you. My # is 403 901-3924. Please leave a message if I don't answer.

If you won't be able to attend this weekend, we will accommodate you at a later date. TBD

Thank you all for the support. It's amazing. All, but three spaces sold. Three left. If interested, please stop by.

I need to get rid of the sticky notes. It will look awesome after completed, I promise.

03/27/2026

I would like to let all my followers and beyond, to know, I am an official canvasser for Corb Lund's "Water not coal" Petition to our Alberta government, to stop open pit development on the beautiful eastern slopes in the SW corner of the province for coal production.

Corb will be at the Que-Bickle on April 05 (EasterSunday) from 1:00 PM to 1:30 PM for photos and to promote his initiative.

I invite as many people to come in to sign his petition before he arrives to show him how much we care about this pristine area of our province, to preserve it for ourselves and future generations.

See you all soon!
Duncan

03/25/2026

One of Duncan's favorite lunches.

• Grilled BLT w Cheddar cheese, Mayo
and
• A bowl of hearty chicken noodle soup.

From 12:00 to 3:00 Pm
$12.95+tax

02/25/2026

Come join us for a meatball sub.
$16.95 + tax.

01/29/2026

I would like to send thanks to all my friends, customers, and all, for your patience and support for the irregular open hours at the QUE-BICKLE Since Friday last week. I had a nasty fall and injured my right hip and am enduring enough pain in my right leg to prevent myself to work in the kitchen. You're thoughts and well wishes are very much appreciated.

I have to give huge kudoos to my amazing staff that have stepped up to the plate to help keep the pub open. I am forever indebted to them. They are precious and deserve your support.

THANK ALL SO VERY MUCH

I will come out stronger and better when I get back. Right now ,iI am taking it day by day and will keep you informed. Please feel free to come for the supper and evening hours and give the girls support.

12/16/2025

Treat yourself to our potato and cheddar pierogies, masterfully crafted with a luxurious filling of mashed potatoes and cheddar cheese, encased in a crispy shell, expertly paired with our signature sauce featuring sautéed shallots, crumbled farmer sausage, brown butter, sour cream, and finished with a sprinkle of rock salt, pepper, grated cheddar cheese, and fresh chives.