Pig (or lamb) on a spit in Avon
VAIL CO, Colorado
AVON – If you find yourself unexpectedly drawn by olfactory overload to the center of Avon Wednesday you’ll have Chef Adam Roustom of the Blue Plate Bistro to blame. On Wednesday, in that sense, marks the official start of the summer for the popular Avon eatery, as it also marks the return of the Blue Plate Bistro’s Wednesday night pig and lamb roasts.
Since opening the Blue Plate Bistro with his wife Elli just over three years ago, Roustom has created a Wednesday night following with his old-world, slow-roasted whole pig and lamb each week.
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.
“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 picks the bones clean, using different parts of the animal for different dishes, so you never know exactly how he’ll serve it up.
The Blue Plate Bistro hosts its “Old World Barbecue” every Wednesday evening in Avon, alternating weekly between whole roasted pig and lamb. For more information or for reservations call 970-845-2252 or visit blueplateavon.com.
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