Thank you from Stanford Kitchen!

One of our favorite things to do as the new year begins is to look back at some of our favorite memories from last year. We’re so fortunate that 2018 has brought us closer to our extended Stanford Kitchen family of supporters, guests, staff, and community.

What was your favorite time at Stanford Kitchen this past year? We’re asking everyone to share their best 2018 #BlueRidgeMoments with us, and we’ll be sure to share some highlights with everyone in the coming season.

We’d love to hear from you as well! We’re watching the entries roll in for our the best of this year’s #BlueRidgeMoments and we can’t wait to hear your thoughts and memories.
Did you share a special lunch with friends, reminding everyone at the table that you really need to make it a priority to get together more often? Chopped Veggie Salads and Peartinis taste better when shared over a laugh.
Perhaps you finally carved away some quiet time for a cozy date night, just the two of you, to share an Ice Cream Sundae and a few glasses of La Crema Pinot Noir from the Sonoma Coast?
Did you secure the deal and sign on the dotted line over the Seared Ahi Tuna and Grilled Filet Mignon, and celebrated with a pair of mid-day Uptown Old Fashioneds? Maybe you finally got the whole family together around the table once the leaves started to fall and the winds picked up and only the Chicken Pot Pie and Prime Rib would do?
Let us know all about your favorite #BlueRidgeMoments from 2018; we’d love to share the details with our extended circle of Stanford Kitchen family and friends!

Copper Canyon Grill’s Flowering Peach

It feels like winter has been going on forever—so we’re here to offer you a little bloom in the snow to help you get through this last stretch of short days and cold nights. Copper Canyon Grill’s Flowering Peach is a lusciously floral and fruity taste of spring—a perfect addition to your brunch or dessert plans at home.
The Flowering Peach
In a cocktail shaker, combine
1 1/4 oz Hennessy Cognac
1/2 oz Peach Brandy
1/4 oz St. Germaine Elderflower Liqueur
1 oz freshly squeezed lemon juice
1/2 oz honey syrup (to make your own honey syrup, pour equal parts honey and water in a small saucepan and bring to a boil. Turn down to a simmer and keep stirring until honey is completely dissolved. Let cool and store in an airtight container.)
Strain into a cocktail glass and garnish with an edible flower.
Bottoms up!

Learn how to make Stanford Grill’s Pear Martini

It’s no surprise that Stanford Grill’s Peartini is one of our most popular cocktails—the tastes of subtly sweet, fresh pear and mellow, bitter amaretto make for a seriously delicious, refreshing combination year-round. While we love to see your party pull up a seat at the bar, sometimes a cocktail is best served at your kitchen table or backyard barbecue. So, we’re declassifying this closely guarded secret to brighten up your winter!
In a cocktail shaker, combine:
1 1/2 oz of Grey Goose La Poire
3/4 oz of Amaretto
1 oz of sour mix
Strain into a martini glass, and garnish with a thin slice of fresh pear.
Cheers!

Thank you from Stanford Grill!

One of our favorite things to do as the new year begins is to look back at some of our favorite memories. We’re so fortunate that 2018 has brought us closer to our extended Stanford Grill family of supporters, guests, staff, and community.

What was your favorite time at Stanford Grill this past year? We’re asking everyone to share their best 2018 #BlueRidgeMoments with us, and we’ll be sure to share some highlights with everyone in the coming season.

Did you celebrate a graduation in one of our dining rooms for private events? How about a bridal shower or family reunion? Maybe you had a real breakthrough with your coworkers in an all-hands-on-deck team lunch. Did you celebrate a special moment with your special one, or just finally found an evening when everyone in the family was free to get together and just enjoy each other’s company around the table, while we did the cooking (and cleaning!)?

However you chose to celebrate these little—or big—moments at Stanford Grill this year, we’d love to hear all about it. Drop us a line, or tag us, and let us know what happened, your impressions, and anything that made your visit memorable. Whether you celebrated with Crab Cake Salads and a bottle of Belle Glos “Clark & Telephone” Pinot Noir or just snuck in for a slice of frothy Key Lime Pie, a mug of French Press Coffee, and a moment alone, we’re delighted that you thought of us in these moments, and we hope to see you again soon.

Thank you from Copper Canyon Grill!

The weather can start to feel brutal this time of year, but nothing warms us up like looking back at our favorite memories from the past 12 months. We want to thank you for spending time with us this year, and we love hearing about your experience.

As 2019 begins down, we’re asking our extended Copper Canyon Grill community to share their favorite #BlueRidgeMoments from 2018 with us—what was your favorite visit of the year?

Maybe you wanted to spend the holidays catching up with friends and family, instead of over the stove, so you ordered our special holiday menu this year? What was the crowd’s favorite dish? Bacon Mac and Cheese or Bread Pudding with Grand Marnier Sauce? Was the only time that everyone was at home together on a Saturday morning, so you decided to come by for brunch? With Steak & Eggs and Banana Nut Pancakes, there’s something for everyone!

Did you sneak away for Happy Hour after a long day, and ordered both the Smoked Salmon Dip and the Truffle Parmesan Fries? Everyone finally agreed on a free evening, and you ended up with the Hickory Grilled Tenderloin Filet, Eastern Shore Style Crab Cakes, Steak Maui, and the Barbeque Ribs? And the Chocolate Uprising? And a bottle of Chateau Larrivet Haut Brion, or a round of Hemingway Daiquiris? It was too much, but you can’t wait to do it again.

We can’t wait to hear all of the details from your special trip to Copper Canyon, and we’ll be sharing some highlights over the coming season. We’ll see you again soon!

Holiday Cornbread

Why not mix it up a little bit and add this spicy, sweet, warm cornbread to your next family dinner menu?

We’ve come to rely on this now-classic recipe for Jalapeno Cheddar Cornbread from one our favorite chefs, Ina Garten courtesy of the Food Network:

Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Recipe
1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Even better, this simple, delicious, vegetarian cornbread has a prep time of only 10 minutes!