Labor Day Fun


Still sorting out Labor Day plans? Well, the Washington, D.C. area has lots of fun and patriotic activities going on all Labor Day-weekend long! On Saturday, August 31 the 25th Annual D.C. Blues Festival begins at 12:15 with gates opening at noon. This free event includes performances by Fast Eddie and the Slowpokes, Austin Walker, and Albert Castiglia.

On Sunday, September 1, there will be a free Labor Day Concert on the West Lawn of the U.S. Capitol. The Wild West-themed concert will feature the works of John Williams, Mark Isham, among other composers. The patriotic classics will be performed by the National Symphony Orchestra beginning at 8 p.m., but get there early because places fill up fast! Gates for the Labor Day Concert open at 3 p.m.

As for events on the actual  Labor Day Holiday, the Labor Day Parade & Festival is being held in Kensington, MD on Monday, September 2 from 10 a.m.-3 p.m.This free, family oriented parade begins at the St. Paul Park at Howard Ave. and ends at Town Hall where the festival with food, music, and fun begins! If you would like to participate in the parade, please contact Parade Coordinator, Kara, via email here.

From all of us here at Copper Canyon Grill and Stanford Grill, have a fun and safe Labor Day!



Woodfire Club Event: Wine Tasting

ImageCalling all Woodfire Club Members! Stanford Grill is holding an exclusive, members only event Tuesday, August 27 from 6-7pm, where you will have the opportunity to taste three different varieties of Molly Dooker wines. They include their white, called the Violinist, a cabernet called The Maitre D, and a Shiraz named The Boxer. Not only will you get a chance to taste these amazing wines, we are also pairing several delicious appetizers to compliment the wines! Enjoy this private evening on our gorgeous patio all for just $5. If you are interested, please call Stanford Grill at (410) 312-0220 to reserve a table!

Also, Stanford Grill announced the contest winner of the Baltimore Orioles tickets! Are you keeping up with our sweepstakes?

Be sure to ‘Like’ Copper Canyon Grill and Stanford Grill for the latest news!

Weekends are for Brunch!


Eggs Benedict – Not Just for Special Occasions Anymore!

At Copper Canyon and Stanford Grill, one of our favorite brunch items is, of course, Eggs Benedict. However, many of our patrons are reluctant to make it at home because they see it as a daunting task, reserved only for special occasions like Mother’s Day brunch or trying to impress overnight guests. Quite the contrary, Eggs Benedict is really quite simple, using very few ingredients. After the toasted English muffin and ham or bacon all that’s really left is the two intimidating feats of Eggs Benedict: the Hollandaise sauce and poached egg. If you have a skillet and a blender, it’s simple to master either element.

For a four-person serving of Hollandaise sauce you will need:

– 10 Tbsp unsalted butter, melted

– 3 egg yolks

– 1 Tbsp lemon juice

– ½ teaspoon salt

– A dash of cayenne pepper or tabasco

Add the yolks, lemon juice, and salt to the blender and blend on a medium-high setting for about thirty seconds until the eggs are light in color. Then, turn the blender down and slowly pour in the butter, making sure it is not too hot from being melted, to prevent cooking the egg yolks. Add cayenne or tabasco to taste.

If you are new to poaching eggs, a good method for beginners is to use a wide, nonstick skillet filled with an inch and a half of water. Place each egg in a separate custard cup while the water is brought to a slight simmer. Once simmering, add a tablespoon of white wine vinegar, to prevent the yolks and whites of the eggs separating, and slowly push the custard cup with the egg into the water, letting it pour in the water. Wait about four and a half minutes and make sure the heat of the water is maintained. When time is up, fish out each egg with a slotted spoon and place on a paper towel.

Then place the poached egg on a toasted english muffin, bacon or ham, and pour with your homemade Hollandaise sauce.

Now there is no excuse not to make Eggs Benedict every weekend for yourself. Happy eating!

Bar Essentials


Here at Copper Canyon and Stanford Grill, we love serving up innovative drinks at the bar, but sometimes it’s fun to host cocktail hour in the comfort of your own home. That’s why we are here to give you a crash course in bar essentials so you are always ready to fill any drink request at your own cocktail party, there are a few bar essentials to keep stocked.

First is glassware; make sure to have six or eight short glasses, tall glasses, and stems in the cabinet. Don’t forget to keep utensils like strainers, shakers, jiggers, and ice cube trays at hand. Next, there are a few essential liquors to have. It’s always smart to have at least one type of gin, vodka, tequila, cognac, rum, and bourbon each in the bar as well as a few mixers. We always have the standard orange juice and fresh fruit around to mix with fruit and flower infused Hangar One Mandarin Blossom Vodka to make Stanford Grill’s Mandarin Blossom.

Keeping basics around allows you to craft classic drinks as well as create your own signature blend. Keep in mind that liquors are best kept in a cool place away from sunlight. Follow these simple steps and your cocktail party will be a success. Warning, your guests may come back every weekend for more!

Storing your herbs


If you’re contemplating growing your own herbs at home, but are worried about proper storage, we are here to help! We have a few tips on how to maintain some of the most popular herbs.

First of all, long-stemmed herbs like basil, parsley, and cilantro can be cared for as if they were flowers. Trim them every few days and keep them in about one inch of water. Remember not to refrigerate them and they can last up to one week.

Other herbs like chives, thyme, and rosemary should be kept in the warmest part of the fridge (usually in one of the compartments of the door), wrapped loosely in some plastic wrap.

It is also best not to rinse the herbs until right before use.

Now, go forth with your new-found herb storage knowledge and grow a forest of herbs!