This week at Stanford Grill, we give you “a match made in heaven.” Discover Chef Michael’s take on a classic dish, Shrimp & Grits, available until Sunday. Here’s what the Chef had to say about how he created this week’s feature:
“I will always remember my first trip to New Orleans. The energy of the people, the food, music and nightlife is like none other. For me it’s all about the indigenous style of food and the ingredients found in that area that makes this city so unique and exciting. I literally went on a weeklong eating tour from the low country restaurants to the James Beard Award winning Chef driven restaurants, to fully experience all the local delights. One of the stand out dishes for me was the classic Shrimp & Grits that most restaurants in the city serve daily. This is even served at brunch or breakfast, but enjoyed at any meal period. At Stanford Grill this week, we will be featuring our version of Shrimp & Grits which is inspired by the classic Creole style true to its roots. The combination of the smoky Andouille sausage, jumbo shrimp, aromatic vegetables, blackening seasoning and fresh tomato all complement each other like a match made in heaven. This dish wouldn’t be complete without the creamy white grits which adds a bed for the sauce waiting to be soaked up.” – Chef Michael
This week in Silverspring and Woodmore we will be highlighting Chef Michael’s famed Pork Porterhouse! Among the most prized steaks, the porterhouse is considered an epicure’s delight because it contains meat from the top loin (source of strip steak) and tenderloin (source of filet mignon). Chef Michael’s combination of hard wood grilled pork, roasted squash, honey, molasses, Amaretto mustard sauce and toasted almonds is a unique and classic match in flavors and textures. This dish is only available until Sunday!