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!
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!
It’s officially Thanksgiving Eve 2014! That means it’s time for sharing and spreading happiness. Here at Copper Canyon Grill and Stanford Grill, family is of the upmost importance to us, and we would like to take this time to wish you and yours a very happy Thanksgiving!
This year, Stanford Grill, as well as Copper Canyon Gaithersburg and Copper Canyon Glenarden will be closed for the holiday. These locations will all re-open on Friday, November 28th. Copper Canyon Silver Spring, on the other hand, will be open Thanksgiving day from 11am – 9pm!
Again, happy holidays from everyone at Copper Canyon Grill and Stanford Grill.
The chilly holiday weather calls for a warm and cozy meal cuddled up next to a fireplace. Bring on the classic tortilla soup! This hearty stew never fails to please during the holiday season, and today we would like to provide you with a delicious recipe to make tortilla soup with pinto beans at home.
Tortilla Soup with Pinto Beans
Adding pinto beans makes this more of a main dish soup, but it could be even heartier with more greens and vegetables added.
3 large dried New Mexico chiles (or pasilla or ancho chiles)
4 cups chopped spinach, chard, or kale leaves (packed)
Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side.
When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.
Heat a large saucepan over medium heat. Spray lightly with olive oil (optional) and add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Pour it all into the blender along with the chipotle powder and process until smooth.
Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.
While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.
Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.
Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.
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.
We love celebrating Halloween here at Copper Canyon Grill and Stanford Grill! Seeing everyone all dressed up as their favorite character puts a smile on our faces. We don’t like, however, all of the unhealthy Trick-or-Treaters’ candy that comes with the season. With it being the night before Halloween, we have assembled a quick list of three simple Halloween party substitutes for kids!
Creepy-Crawly Caterpillars (pictured above): Thread green grapes onto a long wooden skewer until it’s completely covered. Add mini chocolate chips to each grape on the very end for eyes (use a little frosting or cream cheese for glue).
Spider Sandwiches: Use a biscuit cutter to cut bread into 4 inch rounds. Spread with the usual favorite fillings like PB&J. Add four pretzel sticks to each side for legs, then put the sandwich top on. Use peanut butter for glue as you add two raisins for eyes.
Pumpkin Pudding Cups: Cut the tops off tangerines and hollow them out. Fill with pudding and use a permanent marker to make a goofy jack-o’-lantern grin on each one.
These 3 quick-and-easy Halloween snacking alternatives are sure to bring tons of fun to a party, classroom or family table in just minutes. Have a happy, healthy, and safe Halloween from everyone here at Copper Canyon and Stanford Grill!
The holidays are coming! If you haven’t already, now is the time to start making your holiday party plans and what better place to host your holiday party than at Copper Canyon Grill or Stanford Grill.
Book your private or group event with Copper Canyon Grill this season. Email firstname.lastname@example.org for inquiries and reservations. View our private dining guides here: http://goo.gl/qb06Kc
Book your private or group event with Stanford Grill this season. Email email@example.com for inquiries and reservations.
We were so excited to host a preview of our holiday menu at Stanford Grill in Columbia and at Copper Canyon Grill in Silver Spring last week! And more than that, we were honored to have a few food bloggers, long time customers and community leaders dining with us and celebrating our delicious and traditional Holiday Menu.
Read the reviews in their own words below. And don’t forget that we are offering our holiday menu for you to take home until 1 January 2014 – just be sure to order two days in advance. Scroll down for more pictures!
My husband and I had the pleasure of attending the Holiday Preview Dinner at Stanford Grill. What a fun evening! The event was held on Stanford Grill’s covered patio. The warm fire and the soft strings of lights create such a warm and festive environment for a Holiday event!
When the food started coming out, it was nothing less than what we’ve come to expect from Stanford Grill – fresh, delicious and plentiful! The meal started off with a cheese and fruit platter and fried blue point oysters. The oysters were perfectly breaded and had an excellent taste.
Next came the salads. Stanford Grill’s house salad is by far my favorite salad from a restaurant. The combination of the cornbread croutons, house dressing, goat cheese and candied pecans make it a real delight for the taste buds.
For the main course, my husband ordered the turkey and I ordered the prime rib so we could share each other’s and try both. Both dishes were exactly what I expect from a special Holiday meal. The prime rib was a thick cut and cooked exactly as I had requested and served with horseradish sauce and a flavorful au jus. I was surprised by how moist the turkey was. The stuffing was nicely seasoned and a perfect accompaniment in addition to the spinach and cognac mashed potatoes.
We were served pumpkin cheesecake for dessert. The pumpkin cheesecake paired with hot french press coffee was just the right ending to the meal.
We have out of town family members coming to stay with us at Thanksgiving and Christmas. We’ve already made reservations to bring them to enjoy the food at Stanford Grill. After trying the Holiday menu, I have no doubt that our guests will enjoy the meal!
Cheyenne I would like to thank the entire Stanford Grill crew for putting together such an amazing event last night and giving us the opportunity to dine with you and experience your holiday menu first hand in such an intimate setting. The entire staff from the Assistant GM, to the internet team, down to the waiter/waitresses were all very friendly and welcoming and made sure all our needs were met throughout the night. As far as the food, I have two words ABSOLUTELY INCREDIBLE!!!!!! Stanford Grill has been a favorite of ours for some time due to its hidden location, ambience, live entertainment, unbelievable food portions, and to die for mouth watering desserts. This event was no exception!!!!! The portion sizes were very generous and they made sure each person in the room left 100% satisfied from the fried oysters, to the spicy chili, to our main course of sautéed spinach, alcohol infused garlic mashed potatoes, ribs, and we can’t forget the pumpkin cheesecake. Did I mention we had plenty of food leftovers to take home which is always a huge plus!!!! I would recommend your restaurant to anyone, especially if you’re looking for great food at affordable pricing. Again thanks for the opportunity and we look forward to dining with you again in the near future:)
Copper Canyon Grill: Cynthia Thank you very much for allowing me to preview your holiday menu. My guest and I enjoyed every bite, literally. The fried oysters were seasoned very well and fried to perfection.Your Caesar salad wowed me as usual. I loved the cornbread croutons. They gave it that extra umph. Both the roasted turkey and prime rib were very tender and succulent. The cornbread stuffing was very moist and the mashed potatoes were to die for. My favorite item of all was the pumpkin cheesecake. I can’t stop drooling about it. The pecan crust and caramel sauce complimented it very well. As you can see, I was very impressed. Once again, thanks a lot!
Thanksgiving is fast-approaching and it’s about time to start putting the finishing touches together, tablescape included. Here are a few tablescape ideas we think will take your holiday decor to the next level and bring in the spirit of the holidays.
Reflecting the warm colors of the season like reds, oranges, and yellows always gets us in the Thanksgiving spirit! You can use these colors in the linens on the table and don’t be afraid to mix and match! Rustic tables are my favorite. For example, really simple glassware, a wooden table without a tablecloth and using herbs as a garland runner is just stunning. Not only does it look gorgeous, it brings in the smell of fall with the rosemary, sage, lavender and thyme bunches.
Another great way to incorporate the season into your table decor is to take advantage of the fall foliage and its harvest. Placing fallen autumn leaves of all colors up and down the table, as well as a scattering of cranberries for a pop of color gives your table a nice warming and traditional feel.
Replacing traditional candle votive holders with hollowed out pumpkins is another creative and festive way to incorporate the season into your tablescape. Highlight those squash and pumpkins!
Also, I always think making a photo collage with pictures of dinner guests is a nice conversation starter as well as great way to show your appreciation of them!
It is a very exciting time here at Copper Canyon Grill and Stanford Grill! The holidays season is in full swing and we have lots of fun events planned!
If you are planning on spending time with us this holiday season, be sure to book one of our private event rooms. We love celebrating birthdays, company or corporate, or holiday parties. For booking information, be sure to contact us to reserve a private room.
We also have our Copper Canyon Grill holiday menu and Stanford Grill holiday menu available for pickup so you can enjoy our dishes from the comfort of your home!
Also, we have a very fun sweepstakes going on! Enter via our Facebook Sweepstakes App in order to to WIN Dinner for 2 and a tour of the new kitchen!
Which leads us to our last, but certain not least, bit of news: Our new Woodmore location is almost open! Mark your calendar for mid-November, when we are set to open. Hope to see you all there for the grand opening!