Ask Chef Michael for 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!

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Healthy Halloween

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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 faces. We don’t like, however, all of the gluten filled in our Trick-or-Treaters candy! Did you know, though, some of our classic favorites are actually gluten-free?

If you do want to pass out candy, go with Baby Ruth, or any pure milk or dark chocolate. Other gluten-free options include Pixie Sticks and gummy worms or bears.

Passing out some special treasures to the kids is also a fun, unique idea. Try stickers, friendship bracelets, or other fun favors! These treasures are great because they can last way past the next day, so they hold more value to the trick-or-treaters.

Remember, too much of a good thing is no good! Even healthy candy should be eaten in moderation.

Have a happy, healthy, and safe Halloween from everyone here at Copper Canyon and Stanford!

 

What to do with your leftover chicken?

Shred-chicken2-jpgAs you know, chicken is a way of life for us at Copper Canyon and Stanford Grill. But what can you do with all that leftover chicken at home?

Give your leftovers new life with this fast, healthy and easy recipe. A simple bacon-mustard vinaigrette dresses up romaine lettuce and shredded rotisserie chicken for an easy and satisfying meal.

Share with us any of your favorite leftover chicken meals!

Grilled Chicken Salad

What you need:

  • 4 slice(s) bacon, each cut in half
  • 2 tablespoon(s) cider vinegar
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1/4 tablespoon(s) coarsely ground black pepper
  • 1 bag(s) (9 ounces) cut hearts of romaine
  • 2 cup(s) (about 10 ounces) shredded skinless rotisserie chicken meat

What to do:

  1. In a saucepan, cook bacon over medium heat for 6 minutes or until browned. Transfer bacon to paper towels to drain. Discard all but 1 tablespoon bacon drippings from saucepan.
  2. Add vinegar, Dijon, oil, salt, and pepper to drippings in saucepan, whisk well and heat to boiling over medium heat. Remove from heat.
  3. Place romaine in large serving bowl. Pour hot dressing over romaine; toss until coated. Add chicken and toss until well mixed. Crumble bacon and sprinkle over salad.