Winter Favorites

Now that the holidays are over and life is quieting down a bit, it’s time to settle into a normal eating pattern again. But eating normal again doesn’t mean you have to settle for bland or boring foods – check out our winter favorites list for some of our favorite things to enjoy when the cold weather hits!

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1. Bravo Salad (Stanford Grill)

For a nutritious salad that packs a punch of both flavor and texture, dig in to the Bravo Salad with our famous rotisserie chicken, avocado, dates, goat cheese, roasted corn, and almonds! Your taste buds and energy level will thank you.

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2. Italian Meatballs (Stanford Grill)

Is there anything better than homemade meatballs with marinara and garlic bread? We can’t think of anything. Start your dinner off with this appetizer on your next trip to Stanford Grill for the perfect Italian plate!

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3. Pancake Triple Stack (Copper Canyon & Stanford Grill Columbia)

Served at Sunday brunch only, this impressive plate piled with blueberry or banana nut pancakes with hot syrup is the only way to start your Sunday – that and a mimosa, of course.

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4. Double-Cut Pork Chop (Stanford Grill Columbia)

Hardwood grilled and served with braised red cabbage and mashed potatoes, this plate is just as delicious as it is colorful. Red cabbage provides Vitamin C as well as many other health benefits, so you’ll feel great while enjoying a tasty plate!

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5. Iron Skillet Cornbread (Copper Canyon & Stanford Grill Columbia)

We can’t forget our favorite dish to share, our Iron Skillet Cornbread. Served hot with lots of butter, this dish screams comfort food! We especially love it paired with one of our soups on a cold winter evening.

What’s YOUR favorite dish for the winter? Anything we left off the list? Let us know in the comments!

Get happy in Glenarden!

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Why not bring more ‘happy’ into the world?

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Happy Hour has come to Glenarden! Join us Monday-Friday  in the bar from 3-7pm for half price cocktails, $3 drafts, $6 wines, and delicious food specials like our Steak Tacos or Petite Rotisserie Chicken Salad. See the full menu below & get ready to get happy!

Happy Hour Menu – Glenarden

Features of the Week!

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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!

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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!

 

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!

Braised Beef Short Rib, Grilled Salmon Filet & the Pork Porterhouse!

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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.

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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.

“A Match Made in Heaven” and the Pork Porterhouse!

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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

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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!

 

Copper Canyon Grill Features of the Week!

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Sea Scallops with Cous Cous:

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

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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!

Close Out 2014 With a Bang!

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.

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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.

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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!

Happy holidays, everyone!

Michael Wagner joins Blue Ridge Restaurant Group as Corporate Chef

The Blue Ridge Restaurant Group (BRRG) is pleased to announce the recent appointment of Michael Wagner as its new corporate chef overseeing menu development and culinary operations!

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Chef Michael Wagner, a native of New York, is professionally trained in the Culinary Arts from the prestigious Culinary Institute of America in Hyde Park. Chef Wagner has garnered national recognition for his use of bold flavors, artistic presentations and the infusion of fresh, high quality ingredients to create American dishes with international influences. With over 20 years of experience working in multiple facets of the fine dining and culinary industry, he is highly regarded as an exceptionally well-rounded leader in the kitchen. Throughout his career, he has worked for numerous celebrities as a private chef, has appeared on national food shows and has been featured in numerous regional and national publications.

“Chef Wagner’s culinary style is a perfect fit for BRRG’s American Cuisine restaurants,” says David Jones, Managing Partner of BRRG. “Chef Wagner’s quality and integrity in the culinary arts will further enhance our restaurants scratch kitchen concept,” says Jones.  “Our restaurants serve a bold take on classic American favorites, and we are delighted to have one of the nation’s finest, award-winning American cuisine chefs as a member of BRRG’s executive team.”

Prior to joining BRRG, Wagner most recently served as the executive chef at Café Fiorello in New York City, where he oversaw all aspects of kitchen production and menu design. In addition, Chef Wagner has played a significant role in Florida’s evolving food scene. In 2007 he opened the award winning, nationally acclaimed Lola’s on Harrison Restaurant in Hollywood, FL. “Culinary planning, design and execution is my labor of love,” said Chef Wagner.  “I am looking forward to sharing my knowledge and skills with the BRRG team and the communities we serve. I am excited to bring my personal flair on American cuisine to the Washington, DC region.”

3 Simple Halloween Party Food Alternatives for Kids

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!

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  1. 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).
  2. 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.
  3. 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!