Every season is party season, and we all know planning those parties can be exhausting. Finding a venue, securing a caterer, deciding the menu, placing people at the table? Leave that all to us! Copper Canyon Grill and Stanford Grill both offer great private dining spaces and incredible service for you and your guests.
When you plan an event with us, we will walk you through every step of the process – it all simply starts with our events inquiry form! After your form submission, one of our Private Events team members will reach out to begin discussing details, including a customizable event menu that will be crafted to match exactly what you’re looking for. Our team will be in touch through the end of the actual event to ensure everything goes according to plan – all you need to worry about is showing up!
Still not convinced we are the perfect partners for your next event? Take a look at one of our event reviews:
“Last Friday we had a lovely anniversary party in the private room. Both the food and service were excellent. The international guests as well as the locals were very impressed…We ended up having 25 people. Seating at the round tables was roomy and the guests were able to get up and mingle around to all the tables…It was delightful working with the private event coordinator Patrick Monnig. He is creative and attentive to detail.” -summerfun297 on TripAdvisor
All of our Copper Canyon Grill and Stanford Grill locations offer private event options! Whether you’re celebrating your graduate, your company’s latest achievement, or your wedding, we are able to help craft the perfect exclusive event experience for you and your guests.
The first day of spring can’t come fast enough—the season of polar vortexes, snow storms, and below-freezing temperatures seems to get longer and longer as it goes on. We’re celebrating the new season by opening the doors to our dining patios at all of our locations!
Starting March 20, the Gaithersburg, Glenarden, Silver Spring, and Orlando locations of Copper Canyon Grill now invite guests to take in their meal in the open air of our patios. Enjoy the fresh air, clear skies, blooming flowers, sprouting trees, and unfiltered sunshine of the new spring and take a real lunch break or refreshing brunch. Or have a quiet dinner surrounded by our twinkling lights and the crisp breeze of evening.
The warmer days call for a lighter palate, so now is the time to switch it up and indulge in something a fresher during the day, like our Rotisserie Chicken Salad or Fresh Fish of the Day. Our Seasonal Vegetable Platter and Veggie Burger make for great warm-weather snacks; a warm Saturday morning calls for a round of fresh Bloody Marys and Spinach & Mushroom Omelettes (and maybe a stack of Banana Nut Pancakes for the table!); while a balmy sunset calls for a pair of Cucumber Gimlets of Peartinis, ordered with a scoop of seasonal ice cream or sorbet or French Fries. It’s all served better outside!
Join us at a table outside and take in the spring air: your state of mind—and likely, your appetite!—will surely improve.
Gaithersburg is known for its stunning lakes and lush forests and parks, so it’s no surprise that being environmentally conscious comes through in our daily routines. So we’re proud to announce that the Green Restaurant Association has certified Copper Canyon Grill as a green restaurant!
The GRA upholds rigorous standards for environmental sustainability in terms of a business’s water efficiency, efforts to reduce waste and recycle, energy usage, and reduction in chemical pollution, among other points. Culled from the past 25 years of research, with input from over 40 independent government, environmental, and science organizations. For our dining room, that might mean that any chair or fixture made from salvaged wood is accounted for in GreenPoints; coffee filters and rechargeable batteries are used in their environmentally preferable forms; our HVAC systems and exhaust fans run on cleaner energy, more efficiently; our toaster is running at an optimal energy rate; offer at least one vegetarian entree; or reducing paper or ink cartridge usage in our offices. It’s evident in the variety of fresh fruits and vegetables we use in our kitchen for everything from indulgent cocktails on Saturday nights to crisp, refreshing salads at lunch.
We look forward to pushing our score even higher in the year ahead! We hope you’ll notice the small, everyday changes we’ll be incorporating into our meals that add up to make significant, sustainable improvements that we can all participate in. For Copper Canyon, being green goes past the leafy shrubs and blooming flowers on our patio—it goes all the way behind the bar, in the recycling bin, around our dining room, and straight through our kitchen, and onto your plate.
The sun sets early, the snow is falling—we may still be in the middle of the long winter, but that feeling of wanting to stay inside the cozy indoors is the perfect setting for the most romantic day of the year. Valentine’s Day is a rare thing to look forward to during this long, dark stretch between the holidays and the first days of spring.
What do you have planned for the 14th? Whether it’s a quiet dinner with that special someone or a convenient night to get all of your friends together, we’ll save a booth for you. The holiday falls on a Thursday night this year, so you might want to get an early start on evening plans. A crisp salad; a pair of rich, satisfying entrées, and special shared dishes make for a great dinner for two, especially when accompanied by some of our finest wines and hand-crafted cocktails. And don’t forget to save room for a sweet finish—dessert!—on this freezing night.
Stanford Grill’s classic Wood-Fired Rotisserie Chicken and Lamb Shank also make for a terrific combo on a February night; Stanford Kitchen’s Crab Cake Salad is a sophisticated, composed dish to begin the night: pan-fried blue crab is offset by refreshing grapefruit and a champagne vinaigrette. Seared Ahi Tuna, topped with ponzu, and Grilled Filet Mignon, with mashed potatoes, sautéed spinach, and Cabernet sauce, are two standout highlights from our winter menu; pair them with a glass of Fleur de Mer rosé or Alamos Malbec—or a pair of our famous Uptown Old Fashioneds. Don’t forget to leave a little room to share an Ice Cream Sundae or a slice of Key Lime Pie!
If you’re joining us at Copper Canyon Grill, every Thursday calls for special sushi offerings, in addition to our Fresh Fish of the Day. Start—or finish—your evening with a pair of Harvest Mules: the luscious pouring of Grey Goose La Poire, apple brandy, ginger beer, fresh lemon, and honey is a sweet seasonal finish.
Valentine’s Day—the holiday isn’t just for those who are planning a fanciful evening for two. It is, however, a night for everyone to set aside an evening and appreciate the loved ones in their lives. While February 14th isn’t the right time for a romantic meal for everyone, celebrate the mid-winter occasion with a group of friends and family—we’ll save a booth for you!
Stanford Grill’s Deviled Eggs, Shrimp Cocktail, and Marinated Steak Salad get the party started at your table. Order the Danish Barbecue Pork Ribs, Prime Rib, and Crispy Chicken Sandwich for mains, and don’t forget to add a side of Bacon Mac & Cheese or French Fries! No winter evening out is complete without a round of Elite Margaritas or Stanford 75s, and a few sweets for the table—our Bread Pudding and selection of Seasonal Ice Cream and Sorbets are especially great for sharing.
Since Valentine’s Day falls on a Thursday this year, Copper Canyon Grill offers two menus for your choosing: our weekly sushi specials, as well as our traditional à la carte menu of time-tested classics and new cuisine. If you’re choosing from our standard menu, our Iron Skillet Cornbread, Fiesta Eggrolls, and Spinach Artichoke Dip are all great starters for the table to share, while our Big Meatloaf Stack, Rattlesnake Pasta, Steak Maui, or Barbecue Ribs make for great main courses to serve family-style. Split a Chocolate Uprising and a bottle of Louis Jadot Burgundy for a sweet, rich finish to your night by our fireplace.
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!
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.
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.