Executive Corporate Chef Stephen Clark
Chop’s Executive Chef Stephen Clark and Culinary Champion Chef Alex Chen have put together a stellar collaboration Menu that celebrates steak.
I didn’t try all of the selections they had on offer, here are the ones that I did try.
1st dish:
Sirloin Cap Picahna
Sirloin Cap Picahna 8oz Smoked Sirloin cap steak, chimichurri & Brazilian spices that is served with nugget potatoes. Loved the smokiness of the meat with the flavourful chimichurri sauce.
2nd dish:
Chef Clark presenting the 40oz black pepper crusted Tomahawk for 2 to our table
40oz black pepper crusted Tomahawk for 2
Creamed Corn
Roasted nugget potatoes and cauliflower.
it’s a stunner, the 40oz black pepper crusted Tomahawk for 2, the steak is cooked to your liking and the flavours are superb, that peppercorn crusting with the meats juices and the peppercorn sauce makes for tasty bites; and it comes with delicious creamed corn, roasted nugget potatoes and cauliflower.
3rd dish:
Pineapple Upsidedown Cake
Pineapple Upsidedown Cake a homestyle caramelized rum cake, topped with vanilla bean gelato, garnished with a torched rosemary sprigged marshmallow
The Steak Masters menu is available through to April 7th at Chop Steakhouse in Richmond, BC. If you wish to visit them at their restaurant in Richmond, you can find them at 10251 St Edwards Drive and call them at 604-276-1180.
By: Richard Wolak