Ultimate Comfort Food: Chicken Fried Steak

You know we are all about comfort food here at Copper Canyon, so this week’s feature comes as no surprise: one of the ultimate comfort food dishes, chicken fried steak! Breaded and flash fried to chef-preferred medium, this 6 oz sirloin is topped with decadent sausage gravy and served with mashed potatoes and collard greens. We are passionate about using simple ingredients to create unforgettable dishes, which is exemplified in this traditional dish.

A dish sure to bring back good memories, be sure to order this flavor-packed dish at #SilverSpring through Sunday!

Even though we are all pining for spring a bit, we can’t help but get excited about our favorite winter comfort foods. When the weather gets freezing, there is nothing more comforting than a favorite meal and a glass (or two) of red wine. From the classics you grew up loving to the dishes still to discover, cold weather brings on cravings for hearty, warm, delicious plates. This week at Stanford Grill, bundle up and bring the whole family in to try our Housemade Meatballs with Garlic Bread! With slow-cooked sauce and buttery, warm bread, this is a feature you don’t want to miss. Available at Stanford Grill until Sunday!

We want to know–what are your favorite comfort foods? When the weather gets chilly, what do you crave to warm up? Share in the comments or on social media with @StanfordGrill or @CCGrillAmerica!

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Pork Chops, Bacon, Scallops, & More: This Week’s Features!

If you watched our ‪#‎AskChefMichael‬ video on Monday, you already know what Chef Michael’s favorite ingredient is: bacon! So it’s no surprise that it shows up on this week’s feature: Grilled Pork Chops with Bacon & Spiced Pecan Butter. Available at Silver Spring & Woodmore until Sunday. And if you haven’t watch our most recent #AskChefMichael video yet, click to watch it below!

“I had a chef friend while I was living in Miami who shared the same passion I have for bacon. We would always spend time on the phone swapping stories and sharing recipes with one another. He was experimenting with bacon candy and found a great match with pecans and cayenne pepper. Once I had a chance to visit him at his restaurant, he gave me a sample of this unique candy that was salty, spicy and sweet. I was very intrigued by this combination that I wanted to recreate this flavor profile into a savory dish. There are some dishes that I try to compose that will literally hit all of your taste buds. Sweet, salty, sour and bitter are all showcased perfectly in this beautifully matched combination of winter flavors.
Join us today at Copper Canyon, where I will be showcasing a Hardwood Grilled Pork Chops topped with a Bacon & Spiced Pecan Butter. The salty, spicy, sweetness of this butter perfectly complements these juicy smoky chops. Staying true to Copper Canyon Grill’s fresh seasonal concept, I paired this dish with braised red cabbage which delivers a roundhouse kick to this plate.” – Chef Michael

When your products are perfectly fresh and high-quality, you don’t need any fancy ingredients to dress it up. For this week’s feature at Stanford Grill, Chef Michael creates an elegant scallop dish set off with roasted cauliflower and cous cous that you’re guaranteed to love. Available at Stanford Grill through Sunday!

“What is most important about this Scallops dish is the pristine quality of the scallops themselves. We are using a Diver scallop that is caught off the coast of Massachusetts and flown in daily to Copper Canyon. We have paired couscous to accompany the scallops which includes roasted cauliflower. By roasting the cauliflower, we are adding this surprising nutty flavor which transforms this simple vegetable into something more exotic. To complement the scallops, we are pairing a sauce that does not overpower the delicate sweet flavor of this delicacy. Just a little drizzle of an elegant lemon butter sauce is all it takes to round out this simple but complex dish.” – Chef Michael

Don’t forget to #AskChefMichael your cooking questions! You just might hear yours answered, like this week’s question. Watch below for more!

A Trip Down Memory Lane with Chef Michael: This Week’s Features

This week at Gaithersburg, Chef Michael is recreating a childhood memory. We all have a dish that goes hand-in-hand with our childhood; one that we remember waiting for every week. Maybe that was your grandma’s cinnamon rolls, or your dad’s chili, or your aunt’s peach cobbler. For Chef Michael, it was Sundays when his mom prepared “the Best Meatballs in the World,” which he has recreated for you in this week’s special at Gaithersburg! Try his Housemade Meatballs with Garlic Bread this week, available until Sunday, and you just might be reminded of the dishes you loved as a child, too.

“As kids we were so excited for Sunday mornings. We knew Mom was in the kitchen all day cooking a special treat for the whole family. We waited all week in anticipation for the best meatballs in the world. We would gather around the dinner table with a large bowl of meatballs in tomato sauce and of course, it had to be accompanied by garlic bread. She used such great ingredients like Italian Sausage, Ground Turkey, Pecorino Romano and Extra Virgin Olive Oil which all complemented each other beautifully. I wanted to share this special family recipe with my extended Copper Canyon Grill family for everyone to enjoy. We are featuring this dish at Gaithersburg all week so come on in and join us.”

If you missed it at Copper Canyon last week, you have another chance to try Chef Michael’s delicious Rib Eye Steak with Potato au Gratin! Sometimes there is nothing like a classic steak-and-potatoes dish—especially when Chef Michael puts his spin on it. With housemade steak sauce, perfectly cut meat, and potatoes set off with heavenly parmesan cheese and heavy cream, this is comfort food at its finest. Available at Stanford Grill until Sunday only!

Treat your Valentine to an evening they won’t forget at your favorite restaurant! To add to the romance, the first 200 guests at the Gaithersburg, Silver Spring, and Woodmore locations will receive a lovely long-stemmed rose. Make your reservations now by clicking your desired location:

Silver Spring: http://bit.ly/OTSilverSpring
Gaithersburg: http://bit.ly/OTGaithersburg
Woodmore: http://bit.ly/OTWoodmore

Stanford Grill: http://bit.ly/OTStanfordGrill

Make sure to #AskChefMichael for any of his tips in the comments!

Features of the Week!

As we move into the cold Winter months, what’s better than a classic comfort food dish? Our feature this week at Copper Canyon Grill is Chef Michael’s hand cut Rib Eye Steak paired with parmesan potatoes au gratin and accompanied by his 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 at the Woodmore and Silver Spring locations. Let Chef Michael know what you think in the comments!

You asked for it, so we’re extending it for another week – that’s right, Chef Michael’s Braised Beef Short Rib was so popular, we’re keeping it on the menu until Sunday at Stanford Grill! Don’t miss out on this heartwarming dish! Comment below with your questions for Chef Michael – he’s ready to share his cooking tips!

 

Ask Chef Michael for His Cooking Tips!

Always wondered how we manage to get our Rotisserie Chicken so flavorful and juicy or looking for an easy way to recreate our Bread Pudding? Here’s your chance to find out!

By know you’ve either heard about Chef Michael Wagner, the new Corporate Chef for Copper Canyon Grill and Stanford Grill, or tried one of his dishes like the Braised Beef Short Rib. Chef Michael brings more than 20 years of culinary experience to Copper Canyon Grill and Stanford Grill, and over the next few weeks, he’s going to be answering your questions about our menu items, ingredients and his favorite cooking techniques.

What dish or cooking technique do you want Chef Michael to share over the next few weeks? Tells us in the comments below or on Facebook, Twitter or Instagram using #AskChefMichael, and he may personally answer your question in an upcoming video!