Chop Chop is Back!

Chop Chop brings out the creative side of participating uptown restaurants and not only does it please the palates of foodies, it also helps a great cause.?

For every order made, $1 is donated to the Lunch Connection. This program?assists inner-city school children by providing them with a healthy lunch.?

For a full list of participating establishments visit the Uptown Saint John Chop Chop blog.

The Chop Chop Taste Tour

Just a few days ago a taste tour was organized to give a preview of what some of the restaurants would be featuring for this year's Chop Chop which begins February 3rd until February 9th.

All photos shown were taken by Greg Knudson from GK Media – Professional Videographer and Photographer.

We were taken to four uptown restaurants.

The first stop was at Big Tide Brewing Company.

This brew house is known for their unique ales, stouts and bitters. We were given our choice of brew to accompany?samples of their 3-Course Chop Chop Dinner.

They served a c
lassic shrimp cocktail and a steak oscar. They featured a grilled 6oz. flat iron steak topped with steamed asparagus, Atlantic lobster and hollandaise sauce.

We were then given a quinoa and black bean salad which was topped with Prosciutto and blue cheese croutons.

Then we tasted baked portobello mushroom caps with chicken, sun-dried tomato and Swiss cheese.

Our final dish consisted of pork loin medallions served with apple and bread stuffing, wrapped in bacon and served with a cranberry jus.

Our second stop was at?reLiSH Gourmet Burgers.

We were treated to mini sliders which will be featured on their Chop Chop Plate.

These mini sliders were served with kettle chips and a chipotle mayonnaise for dipping.

Our third stop was at Urban Deli (during the day) / Italian by Night (evening dining).

We were treated to their Italian side. Now the samples we were given are variations of what they will feature on their Chop Chop menu.?

The focus was also on the dining experience that they offer. While we tweeted (@ChopChopSJ) we were wined and hot toweled before the food arrived.

Focaccia bread was served with olive oil and balsamic vinegar for dipping. This house made Italian bread is seasoned with fresh rosemary, extra virgin olive oil and sea salt.?

Our second dish was a winter salad. Caramelized pear with fresh greens and Gorgonzola cheese.

We then tasted two pasta dishes.

First was a penne con sugo di salsiccie. This is a slow cooked house blend of fresh ground Italian sausage, tomatoes, chilies, red wine, and herbs.

Cannelloni con ricotta e spinaci. House made pasta stuffed with ricotta and spinach baked in a rich cream sauce topped with mozzarella and Reggiano parmigiano.

The last dish was dessert. We had their tiramisu which consists of layered ladyfingers brushed with espresso and frangelico liquor, topped with mascarpone cheese and dusted with fresh cocoa.

Our last stop was at Taste of Egypt.

Here we were treated to an experience that dates back to ancient Egypt.

We were brought in from the colded and warmed by a mint tea. This was served in traditional glassware.

We then sampled their Besara dip. This is part of their first course of their Chop Chop Dinner.

Besara dip is an Ancient Egyptian dip made with split fava beans, coriander, parsley and flavorful spices, topped off with caramelized onion and served with fried pita chips.

Now that you have seen what is available this week, be sure to make it out and enjoy everything that Chop Chop has to offer!

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