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.
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
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