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.
Contest time! In the spirit of Thanksgiving, we want to give back to you, our loyal customers. In order to do this, we will be holding contests from which you can win $50 gift cards to Copper Canyon Grill and Stanford Grill.
Win a $50 gift card to Copper Canyon Grill by answering the following:
In July, Copper Canyon Grill and Stanford Grill battled it out in a cocktail battle for our Woodfire Club members, but can you name the winning drink? Was it (a) GIN GIMLET, (b) NOT GRANNIES GIMLET, (c) BASIL WATERMELON COOLER? Comment with your answer on the Thanksgiving contest post on Copper Canyon Grill’s Facebook page and a winner will be picked at random just after Thanksgiving! *HINT*: you can always look back at our July posts on Facebook.
To win a $50 Stanford Grill gift card, simply guess how many pumpkin seeds are in our bowl. Comment with your answer on the Thanksgiving contest post on Stanford Grill’s Facebook page. A winner will be announced after Thanksgiving.
Have you sampled our famous cocktails at any of our locations? How about experimenting and making some of your own at home this summer?
To make fantastic, creative cocktails, a half-dozen base spirits and a few mixers will not only allow you to turn out a surprising number of cocktail classics but also give you enough to tinker with to come up with some cool drinks of your own.
Cognac: For sidecars, brandy milk punches, crustas, daisies, and smashes.
White Rum: For daiquiris and mojitos.
Gin: For martinis, gin and tonics, Tom Collinses, etc.
Bourbon: For Manhattans, old fashioneds, and whiskey sours.
Vodka: Vodka is the workhorse of the liquor cabinet, used in basic drinks such as vodka tonics, screwdrivers, and the vodka martini.
Tequila: For margaritas, sunrises, and palomas. The best tequilas are made from 100 percent agave; check the label.
Cointreau: A bar essential — clean, full of natural orange flavor, and not too sweet.
Red Vermouth: For Manhattans.
White Vermouth: Essential for truly sublime martinis.
Bitters: Bitters are used not to make the drink taste bitter but to help other flavors blend.