Celebrity Chefs

To celebrate the top-performing celebrity chef pizza of 2024, we’re bringing back Shamrocks’ defensive stalwart Max’s Double Meat Pizza for the month of January! This delicious combination of sausage and ham, fior de latte mozza and aged cheddar layered on a bed of marinara sauce and finished with parsley, resulted in a $1,355 donation last summer from the Sawmill Taphouse to the Canadian Cancer Society’s Vancouver Island Lodge in Victoria. Max and the Shamrocks are in the off-season now, but we’re hoping lacrosse fans and pizza lovers alike enjoy this second-round offering, with $5 from every pizza sold this month going to the V.I. Lodge!

How it went: In this time of need for many of our communities’ families, we encouraged Santa to sprinkle a little Christmas magic on the pizzas along with Chef Darcy’s combination of sweet and spicy ingredients. In the end a total of 216 pizzas were sold between our two locations, with $640 being donated to Chemainus Harvest House and another $440 to the Goldstream Food Bank, servicing Greater Victoria’s West Shore.

How it went: This bighearted team cheer enthusiast got his fans going to help promote sales of this meaty pizza, which raised funds for Kidsport, an organization that helps create athletic opportunities for kids in families where finances may be a barrier to participation. That enthusiasm led to a total of 145 pizzas being sold in the month of November, which translates into an overall donation of $725.00 to this wonderful cause.

How it went: On top of his natural leadership skills, Jacksenn is developing a reputation as a big goal scorer for his Colwood-based team, with overtime goals his specialty. He and the Grizzlies helped our Colwood and Chemainus locations sell a total of 183 of his pizzas during the month, raising an amazing $915 for SportAssist, which gives children opportunities to participate in sports and recreation whose families face financial barriers to them doing so.

Check it out on Instagram

How it went: A longtime supporter of his workplace charity, formerly known as the Times Colonist 500 Fund for the number of families in need that it helped, Jeff is rumoured to have a personal relationship with the man in the big red suit and sometimes stands in for him. That holiday spirit no doubt helped our two locations bake 170 pierogi pizzas over the month, from which $850 will be donated by Sawmill Taphouse and Grill to the cause. Thanks to Jeff and you may see him again soon!

Read Jeff’s column in the Sept. 14, 2024 Times Colonist >

How it went: As he mentioned in one of our social media videos, Jim is a guy who wears many hats and knows a lot of people. His efforts to spread the word about the Hot Little Number and his charity of choice saw a total of 151 pizzas sold during the month of August, yielding $755 for his wife Louise’s favourite charity. We thank Jim wholeheartedly for participating in this fun fundraiser and helping remind people of the great work being done in our communities.

How it went: Bailey, who will ride the Cops for Cancer Tour de Rock this fall, made a splash all month with her promotion of this flavourful pizza and its great cause, a supporter of the Canadian Cancer Society that focuses its fundraising efforts on pediatric cancer research and supports. Between the two Sawmill Taphouse restaurants, we sold an impressive 203 pizzas, yielding $1,015 for Bailey’s charity of choice.

How it went: Victoria Shamrocks defenceman Max has been exciting lacrosse fans all season with his electric play, and we were grateful he and the team agreed to partner with us. His flavourful double-meat pizza was a hit, with a combined 271 sold and $1,355 raised.

How it went: The Cowichan Valley’s favourite DJ to wake up to has a great appreciation for the work being done by the CTSS. His efforts through the month of May helped us sell 196 of his spicy and delicious bicycle pizzas, which allowed us to send $980 to Cowichan Trails for their efforts in the community.

How it went: Mayor Doug helped us kick off this cool fundraising promotion by working with our executive chef Darcy Creamore on a pizza that featured birria marinara sauce, chuck beef, red onion, tomato, green pepper, fior di latte, aged white cheddar, topped with cilantro, chilli flakes and an avocado crema. In the end we presented a cheque for $750 to the PCFSA to help fund their community programs.