Blue Plate Bistro in Avon brings back Friday rotisserie barbecue
Ryan Summerlin June 27, 2013
AVON — If you find yourself unexpectedly drawn by olfactory overload to the center of Avon today you’ll have chef Adam Roustom of the Blue Plate restaurant to blame. Tonight the Blue Plate officially kicks off summer with the long-awaited — and oft requested — return of the Blue Plate’s old world barbecue.
Since opening the Blue Plate with his wife, Elli, just over six years ago, Roustom has created a loyal following with his unique, old world, slow-roasted whole pig and lamb.
A multiple award winner for his barbecue and cuisine, Roustom — born on the shores of the Mediterranean — spends the entire day preparing and slow-roasting the whole lamb or pig on his outdoor spit, using traditional methods and spices handed down through generations. The result is some of the most tender and delectable food you’ll ever taste.
“It’s all in the preparation, the timing and the ability to control the heat,” Roustom said. “The spit I use enables me to control the height from the coals. This allows the meat to cook evenly all the way through. And the special flavor lent by the bone and the spices … Well the taste is just incredible!”
When it’s cooked completely through, Roustom breaks down the different parts of the roasted meat, placing a variety of cuts on each plate. Each week, the Blue Plate’s traditional rotisserie barbecue allows diners to experience the exotic flavors and fragrances of another time and place. It’s a chance to step back and savor a taste of the old world here in your own backyard.
The Blue Plate hosts its old world barbecue every Friday evening throughout the summer, alternating weekly between whole roasted pig and lamb. For more information or for reservations, call 970-845-2252 or visit blueplateavon.com.