Mother’s Day is the perfect excuse to treat the mothers in your life to a special meal, and it’s just a few days away! Have you booked your brunch table yet?
Get the whole family together and enjoy your favorite Copper Canyon & Stanford Grill brunch specialties like French Toast with caramelized bananas, berries & Grand Marnier cream sauce or Crab Benedict with crabcakes over a corn tamale. And don’t forget that your brunch comes with a complimentary beverage! Choose from a Bloody Mary, mimosa, Bellini, screwdriver, coffee, and more. Which one will your mom choose?
This Sunday is the perfect day to spend quality time together, and spots are filling quickly. Reserve now, and enjoy the day!
This week we asked you, our guests and friends, to tell us what Copper Canyon Grill and Stanford Grill mean to you. Everyone who told us their story was entered to win a $50 gift card to our restaurants, and we were overwhelmed with the amazing response! We care deeply about the experience you get when joining us for a meal, from the greeting you get when you walk in the door all the way to your dessert, so it’s very important to us to hear from you about your personal experiences. A big thank you to all who entered and shared with us!
We will be sharing more of these stories in the coming weeks, but today are sharing thoughts from our two winners. Lisa had the following to say about what Copper Canyon Grill means to her:
“Dining at Copper Canyon has become a weekly family ritual, where we create memories, share stories and experience the love of friends and family. The servers have even become our extended family that share in our happy time together.”
We love hearing that our family has become part of Lisa’s family. Amanda had similar thoughts about Stanford Grill:
“Stanford Grill in Columbia was the first place in MD that felt like ‘our place’. We started going as an engaged couple. We have celebrated every major milestone in those walls-marriage, jobs, friends, babies, birthdays, date nights…It was the first place we took our new born son, the place we always recommend, and continues to be our first choice for every get together. Thank you for creating such a fantastic atmosphere, and for giving us a ‘place’.”
Again, thank you to everyone who entered and shared with us! We’re thankful to be part of your story!
Now that Thanksgiving is over, the countdown begins! As you begin your shopping, let us help you find the perfect stocking stuffer for the foodies in your life.
This Cyber Monday, shop from home & give the gift of good taste! Purchase an online gift card today and we’ll add $5 for every $50 purchased. That’s even more Copper Canyon or Stanford Grill goodness for someone you love – or keep it for yourself, we won’t tell. Happy shopping!
Online only: http://bit.ly/CCGgifts
Can you believe Thanksgiving is less than a week away? The holidays always sneak up on us, but we are so excited to kick off the season with a delicious Turkey dinner with all the fixings.
Our Home for the Holidays menu was handcrafted by our chefs with recipes from their childhoods. From the cornbread stuffing to the sweet glazed carrots, each recipe holds hints of the past with fresh ingredients and the flavors you expect from Copper Canyon & Stanford Grill.
Of course, we can’t forget the wine! A Pinot Noir goes wonderfully with a turkey dinner, though many choose to start off with a white or some bubbly during the prep time.
If you’re looking for a simple way to decorate your table, try this elegant look with festive fall leaves and tea lights sitting in copper mugs. It adds the perfect amount of color to your table while leaving plenty of room for the most important part, the food!
If you haven’t ordered your Home for Holidays meal yet, you have until Monday to order in time for Thanksgiving! Click the links below for full menus, and have a wonderful Thanksgiving!
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!
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!
If there’s a time for comfort food, it’s now! Discover Chef Michael’s latest feature of the week at Stanford Grill – his melt in your mouth Braised Beef Short Rib with White Creamy Grits & Tomato-Raisin Chutney, available from Wednesday through Sunday only!
“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.” – Chef Michael.
There’s nothing quite like fresh fish, especially its scent and texture when it comes off a wood grill. This week Chef Michael is featuring his Hardwood Grilled Salmon Filet with Apricot Glaze through Sunday only at the Silver Spring and Woodmore Copper Canyon Grill locations!
“The first time I had salmon was at a young age. I can remember it like it was yesterday; the smoke from the burning wood and the aroma from the salmon left an incredible mark on my psyche. Years later, I still find myself thinking back to that day. So, this week I am excited to feature a hardwood grilled salmon filet, with maple-Dijon Brussel sprouts, horseradish cream, and an apricot-orange reduction sauce. The combination of the sweet from the apricot-orange sauce balances out the spiciness of the horseradish cream, adding a wonderful new way of enjoying our hardwood grilled salmon. Personally, I truly enjoy creating food that will leave lingering flavors long after your last bite. I hope you’ll enjoy it as much as I do.” – Chef Michael.
Finally, this week in Gaithersburg we will be highlighting Chef Michael’s combination of hardwood grilled pork, roasted squash, honey, molasses, Amaretto mustard and toasted almonds! The famed Pork Porterhouse is only available until Sunday and it is not to be missed.
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!
This week at Gaithersburg and Silver Spring, Chef Michael is presenting his delectable and healthy Sea Scallops with Cous Cous just in time for January, when we are all thinking of eating lighter and healthier! Here’s what the Chef had to say about how he created this week’s feature:
“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
Coca Cola BBQ Ribs:
This week we are bringing Chef Michael’s famed Coca Cola BBQ Ribs to Woodmore! You may have become accustomed to the traditional BBQ Ribs served at most restaurants, but there’s only one that took the title of “#2 Best Dish of All Time” by Broward New Times.
“This is my signature, award winning dish, also rated #2 best dish of all time by Broward New Times and now it’s at Copper Canyon Grill. Beef ribs are an underutilized item in many restaurants and it’s perfect for an American concept like Copper Canyon Grill. I start with a house made blend of spices as a dry rub, then I infuse the Coca Cola into the BBQ sauce. We braise the ribs low and slow, until they lovingly melt right off the bone. The sticky, caramelized, smokey and tanginess flavors of the sauce are the perfect pairing to the beef.” – Chef Michael
Both features are available from Wednesday through Sunday only, so don’t miss out! Let us know what you think by tagging us in your images @CCGrillAmerica on Twitter and Instagram!
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!