March 3, 2020

Chop Steak Masters Tour

When it comes to food, chefs Stephen Clark and Alex Chen know a thing or two about raising the stakes. Together, the pair has created a limited-edition menu featuring all things steak via the Chop Steakhouse culinary tour. Kicking off in Vancouver, the tour will stop at various Canadian cities teaching Chop chefs how to prep these dishes for your enjoyment.

chop

We tasted the offerings for you (you're welcome) at a recent preview in Vancouver. The appetizer (a steak tartare made with hand-chopped certified Angus beef served with garlic aioli and house-made potato chips) manages to be rich in flavour but light enough to be a starter, while both entrées are a true meat lovers' dream: a cap sirloin picanha and a tomahawk perfect for two (plus). The latter comes with two sides: roasted veggies and a creamed corn (from Chen's personal recipe box) bearing the richness of a chowder. Our personal fave: the sirloin, featuring a Brazillian spice rub with chimichurri made of roasted jalapenos. And dessert: caramelized pineapple upside-down cake topped with burnt rosemary marshmallow.

Available at Chop's Richmond, B.C., location until April 7th, 2020, the Steak Masters menu will be heading to Alberta, Saskatchewan, Manitoba and the Greater Toronto Area soon, too. —Vicki Duong

chop.ca


© Copyright 2020

Comments

NOTE: To post a comment you must have an account with at least one of the following services: Disqus, Facebook, Twitter, Google+; log in using your account credentials for that service. No account? Register a new profile with Disqus by clicking the "Post as" button and then the "Don't have one? Register a new profile" link. Vitamin Daily welcomes your opinions and comments. We do not allow personal attacks, offensive language or unsubstantiated allegations. We reserve the right to edit comments for length, style, legality and taste and reproduce them in print, electronic or otherwise. For further information, please contact the editor or publisher, or see our Terms and Conditions.

comments powered by Disqus

Email to a Friend

Close