Close Out 2014 With a Bang!

Happy New Year’s Eve Copper Canyon and Stanford Grill fans! Close out the year with a bang with our featured dishes of the week.


One of the most unique and award winning dishes Chef Michael has created is his Coca Cola BBQ Beef Ribs dish. It is to die for and available at Stanford Grill starting on Friday through Sunday! Also, don’t forget to try this week‘s soup pick: Baked Potato.


Close out the year at Copper Canyon Grill with our Crispy Pork Shank! This one was so popular at Stanford Grill that we decided to bring it to Copper Canyon Grill as well. The dish is available at all Copper Canyon locations through Sunday!

Happy holidays, everyone!


Features of the Week

Hello Copper Canyon Grill and Stanford Grill fans! We are very excited to share with you our features of the week.


As we move into the cold Winter months, what’s better than a classic comfort food dish? This week, the featured dish at Copper Canyon grill is the Braised Beef Short Rib with White Creamy Grits & Tomato-Raisin Chutney, available only in Gaithersburg until Sunday! Comfort food is definitely an experience that provides a nostalgic feeling to the person eating it. Comfort foods may be consumed to positively pique emotions or to relieve negative psychological effects. Our feature of the week will tap into the connection of these emotions of comfort food at its best. The melt in your mouth beef short rib alone will make your eyes roll back into your head. The sweet and tangy chutney cuts through the richness of the beef and you will surely be licking the plate as you finish all the creamy grits and sauce!


Our feature this week at Stanford Grill is Chef Michael’s hand cut Rib Eye Steak paired with parmesan potatoes au gratin and accompanied by my housemade steak sauce. The potatoes are layered with parmesan cheese and heavy cream perfectly seasoned to accompany the highest quality of beef. The cheesiness and richness of the potatoes compliment the marbling of the rib eye, sending you into culinary bliss! Available today through Sunday only.


Michael Wagner joins Blue Ridge Restaurant Group as Corporate Chef

The Blue Ridge Restaurant Group (BRRG) is pleased to announce the recent appointment of Michael Wagner as its new corporate chef overseeing menu development and culinary operations!

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Chef Michael Wagner, a native of New York, is professionally trained in the Culinary Arts from the prestigious Culinary Institute of America in Hyde Park. Chef Wagner has garnered national recognition for his use of bold flavors, artistic presentations and the infusion of fresh, high quality ingredients to create American dishes with international influences. With over 20 years of experience working in multiple facets of the fine dining and culinary industry, he is highly regarded as an exceptionally well-rounded leader in the kitchen. Throughout his career, he has worked for numerous celebrities as a private chef, has appeared on national food shows and has been featured in numerous regional and national publications.

“Chef Wagner’s culinary style is a perfect fit for BRRG’s American Cuisine restaurants,” says David Jones, Managing Partner of BRRG. “Chef Wagner’s quality and integrity in the culinary arts will further enhance our restaurants scratch kitchen concept,” says Jones.  “Our restaurants serve a bold take on classic American favorites, and we are delighted to have one of the nation’s finest, award-winning American cuisine chefs as a member of BRRG’s executive team.”

Prior to joining BRRG, Wagner most recently served as the executive chef at Café Fiorello in New York City, where he oversaw all aspects of kitchen production and menu design. In addition, Chef Wagner has played a significant role in Florida’s evolving food scene. In 2007 he opened the award winning, nationally acclaimed Lola’s on Harrison Restaurant in Hollywood, FL. “Culinary planning, design and execution is my labor of love,” said Chef Wagner.  “I am looking forward to sharing my knowledge and skills with the BRRG team and the communities we serve. I am excited to bring my personal flair on American cuisine to the Washington, DC region.”