One thing we love about social media is getting to see all of the photos our guests share of their Copper Canyon Grill and Stanford Grill experiences! It is so fun getting to see our food and drinks through your eyes. This week, we’re sharing a few recent posts from guests that we just can’t get enough of! See some major #foodie photos below, and don’t forget to follow us on Instagram here & here to play along!
@savoryexperiments tried our Shrimp Cargot and Coca Cola Ribs, which she says “quite literally fall off the bone”.
@jlwriterbmore dined on grilled trout and veggies while sipping one of our bright, summery cocktails.
@eatmorebaltimore enjoyed our favorite BBQ dish, ribs!
Do you love to snap photos of your plate before you dive in? Tag your photos with #coppercanyongrill or #stanfordgrill so we can follow along!
Lunch tends to be overlooked during the week, but it is such an important meal! Studies show that getting away from your desk and taking a real lunch break makes you more productive and creative for the rest of the afternoon, and we know how essential a good meal is to your general mood and happiness. Whether you’re working away on a project or taking a day off to relax, we have everything you need for a wonderful lunch in Rockville!
Whether you’re in the mood for our famous Wood-Fired Rotisserie Chicken, a fresh plate from the sushi bar, or one of our delicious salads, we guarantee you’ll thank yourself for choosing to eat well at Stanford Grill for lunch. With validated and convenient parking, lunch can be quick – but we won’t blame you if you want to stay and linger over a delicious dessert and mug of French Press!
Whether you’re meeting for business or meeting up with friends, join us at Stanford Grill Tower Oaks and make every meal count. Book today! http://bit.ly/BookSG
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!
At Gaithersburg, we couldn’t help but feature our Coca Cola BBQ Ribs. These ribs are very popular among our guests, and you’ll see why at first bite! With a house-made blend of spices used as a dry rub before adding Coca Cola-infused barbeque sauce, these mouth-watering ribs are then braised low and slow until they are falling off the bone. Tangy and sweet, smoky and saucey; these ribs can not be missed. Sip your favorite beer, or perhaps even an ice cold cola alongside, and settle in for a relaxing evening. Join us until Sunday at Gaithersburg only to try a plate!
At Copper Canyon Grill, we are passionate about creating dishes that are as nutritious and fresh as they are delicious. This week at SilverSpring we are featuring a dish that displays this perfectly: Sea Scallops with Cous Cous. The stars of this entree are the scallops, which are caught off the coast of Massachusetts and flown in to Copper Canyon daily. Paired with cous cous, roasted cauiliflower, asparagus, and a light lemon butter sauce, this entree is both light and intensely flavorful. Come see for yourself! Available at Silver Spring until Sunday!
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:
Stanford Grill: http://bit.ly/OTStanfordGrill
Make sure to #AskChefMichael for any of his tips in the comments!
One of our most popular dishes is our famous salmon at Copper Canyon Grill! In keeping with this theme, we encourage you to learn some basic cooking methods to create your own healthy fish dishes at home. After all, aren’t we always told to eat fish at least 3 times a week?!
Grilling: probably the quickest and easiest method for cooking fish, grilling imparts a hearty, smoky flavor and delicious blackened edges and striping to fillets and whole fish. It is best for thick (at least half-inch), meaty fillets or steaks with strong flavor that can stand up to the smoky tang of the grill. Swordfish, tuna, salmon, mackerel, and bluefish are ideal choices because their natural oils help keep their flesh moist.
Sauteing: pan-sauteing is a favorite way to cook fillets of fish — especially thin, delicate ones like trout, sole, or flounder. The fillets are quickly cooked in a hot saute pan in very hot fat, leaving them with a crisp exterior and moist flesh inside. Dusting the fillets with a light coating of flour before sauteing will help the fish develop a delicate crust.
Roasting: Fish can be roasted in the same manner as meat – uncovered, with no liquid, in a high-temperature oven – and with similar results: a papery, crisp exterior and tender flesh with concentrated flavors inside. While it’s possible to roast fish fillets, this cooking method lends itself best to whole fish. Stuffing the fish’s cleaned cavity with aromatics, like lemon wedges and whole branches of fresh rosemary and thyme, will perfume the flesh more potently than anything you rub on the outside.
Baking in parchment: a fish cooked en papillote is wrapped in parchment paper, and baked in a medium oven so it gently steams in its own juices. Aromatics, such as dill, sliced onions, and olives, are also enclosed in the package to flavor the fish. When the fish is done, the parchment will puff dramatically.
Steaming: setting fish over simmering water allows fillets of white-fleshed fish like cod and halibut, as well as small whole fish like sea bass, to retain their delicate flavor. You do not need an expensive steamer; a wok with a wire rack and cover works fine.
Poaching: this refers to foods that are gently cooked in water or broth at the barest simmer. Poaching firm-fleshed fish in a liquid flavored with vegetables and herbs provides a rich, fat-free broth that can be served with the fish or reserved to use as a soup base.