Blog

March 26, 2020 by Elli Roustom

War on COVID-19: Delivery and Curbside Pickup Now Available

In the battle against COVID-19, all of us at Blue Plate Avon hope you’re staying safe and healthy during this unpredictable time. We also hope that you’re practicing good social distancing habits.

This has been a difficult time for everyone; people and small businesses alike. The restaurant industry has been hit particularly hard, with many establishments completely closing. We decided that we could still provide wholesome food for our customers while keeping you safe.

After all, we’re in this together.

What Blue Plate is Doing to Help Keep You Nourished and Smiling During COVID-19

In accordance with a state order, we’ve closed our dining room until further notice. We’ve transitioned to delivery and curbside service and so far, the response from you has been fantastic. We humbly thank you.

We’ll continue to make food for our customers for as long as we’re able. We’d also like to assure you that our kitchen sanitation and employee health is our top priority.

Blue Plate co-owner Elli Roustom has also been posting some humorous videos to our Facebook page. It’s her effort to cope with this crisis. She has a sharp wit even in the best of times and feels that you could use a laugh right now. We hope you agree.

She’ll continue to post these updates in an effort to tickle our funny bones but in a respectful way. We want to be sensitive to what you’re going through right now.

Our Delivery and Curbside Service and Menu

We’re currently offering our delivery and curbside pickup service options from 5:00 PM to 9:00 PM, Monday through Saturday. We’ve put together a special menu that includes tapas, soups and salads, sandwiches, entrees, and desserts. We also have a few options for the kids.

Our aim is to keep you nourished with quality, affordable food and keep everybody safe and healthy.

A few of the items on Our delivery/pickup menu include:

Red shrimp tempura
Chicken shawarma sandwich
Greek salad
Soup du jour
New England style fish & chips
Austrian apple strudel

The menu also includes simple sides like fries, side salads, and coleslaw.

Place your order by calling us at (970) 845-2252.

For curbside pickup, you won’t even have to come inside. We’ll bring your order out to you. It will be an opportunity for us to say hello and offer you a warm smile and heartfelt thank you. We’re at 48 East Beaver Creek Blvd. in Avon. Get directions here.

For deliveries, there is a $50 minimum food order but no delivery charge.

Share Your Thoughts With Us

How can we improve our service and be of more value to you in this uncertain time?

Let us know. We’d also appreciate your general feedback on our ideas and social media posts.

Follow us on Facebook, Instagram, Twitter, and Pinterest. If you have a few extra moments, please leave a review of Blue Plate on Yelp.

We look forward to welcoming you into our dining room again when the threat of COVID-19 passes. In the meantime, thank you for your moral and financial support.

Stay healthy, stay positive, stay active.

Sincerely,
Chef Adam and Elli Roustom

October 10, 2019 by Kinsey Streib

The Story of an American Restaurant: A Look at Blue Plate’s Eclectic Cuisine

If you’ve ever stopped by Blue Plate in Avon, CO, you may have noticed the words “An American Restaurant” printed on the sign under our logo. Similarly, if you’ve ever eaten at our lovely establishment, you may have thought to yourself, ‘American eatery? This menu is from all over the world!’

See, it’s sort of an inside joke between Chef Adam & owner Elli Roustom – yet once they explain it to you, it makes a lot of sense.

What an “American Restaurant” means to Blue Plate

I’ll be the first one to admit the “American Restaurant” part of Blue Plate’s identity can be confusing. I mean, with global dishes from Chef’s crispy Syrian falafel to Elli’s authentic Austrian schnitzel on the menu, the offering doesn’t necessarily scream “American Cuisine.”

However, Chef Adam & Elli insist on maintaining this description of their restaurant, and here’s why:

Chef Adam and Elli both have strong family ties outside of the United States. Many of Adam’s family members still reside in Syria, and he spent his childhood traveling back and forth between the east coast of the U.S. & Syria each season.

Elli grew up in Austria and traveled to the United States to pursue work & adventure. Most of her family still lives in Europe, so she loves have conversations with fellow German-speaking patrons to keep from becoming rusty. (I’m just kidding – her German will never be rusty. Don’t hurt me, Elli!)

That said, both Adam and Elli truly appreciate the original roots of American culture: to provide a place where people from around the world can come together, live together and learn from each other. They strongly value the idea of the United States being a “melting pot,” and they wanted to create a restaurant that reflects this ideal.

Hence, when you visit “Blue Plate: an American restaurant,” you’ll find a menu with variety. You’ll see a delicious half-pound burger slathered in Chef Adam’s Lucky Seven Sauce alongside a traditional Mediterranean chicken skewer plate. You’ll be able to choose from a gigantic portion of New England-style fish n’ chips or a [slightly smaller] plate of tempura-fried shrimp with a Chinese dipping sauce.

To Chef Adam & Elli Roustom, their eclectic & worldly medley of cuisine represents the epitome of what it means to be an American – and I must say, I cannot argue with that.

A Closer Look at Blue Plate’s Menu

Now that you understand the reasoning behind Blue Plate’s “melting pot” of cuisine (and I’m not just talking about their delicious fondue), let’s take a look at their myriad of dishes from around the world.

Popular Mediterranean Dishes

new-homepage-keyimage

As I mentioned above, Chef Adam’s family hails from Syria, so he’s grown up cooking traditional Mediterranean foods. (Pro tip: If anything [even slightly] Mediterranean on the menu looks good to you, go for it. It IS good.)

Here are some of Blue Plate’s more popular Mediterranean offerings:

THE “MED” CHICKEN SKEWER

Mediterranean marinated chicken grilled with onion, tomatoes, and jalapeno. Served with jasmine rice, fatoush salad and Chef’s ‘secret’ garlic dipping sauce

DAMASCUS HUMMUS

Warm flat bread with house-made pickled vegetables

CHAMY BEET DIP

Greek yogurt based dip with warm flat bread

Popular European Dishes

Veal Schnitzel

Elli Roustom grew up in Austria, so Blue Plate’s menu would be incomplete without a few of her family’s old recipes. If you have a sweet tooth, do not miss out on one of her traditional Austrian desserts.

Here are some of Blue Plate’s more popular European offerings:

AUTHENTIC SCHNITZEL

Veal or pork with potato salad, green salad and lingonberry sauce

QUATTRO FIORIA LA VODKA

Fresh four sided pasta tossed in a vodka cream sauce with basil and a touch of chili flakes

CLASSIC CHEESE FONDUE

Emmenthaler, Gruyere and Tilsit cheeses, white wine and Kirsch, served with Gala apples and fresh bread

Popular “American” Dishes

CTB_2851

Chef Adam spent part of his childhood in Massachusetts, which is where he learned to appreciate traditionally American (or Americanized) recipes. If you’re a fan of fried fish, Blue Plate’s is the best in town.

Here are some of Blue Plate’s more popular American offerings:

NEW ENGLAND STYLE FISH N’ CHIPS

Lightly breaded scrod, crowned with a cucumber, and horseradish garnish, served with tartar sauce, creamy coleslaw and skinny fries.

BLUE PLATE MEATLOAF

A classic reinventedl Beef and Italian sausage loaf with a hint of pomegranate molasses, served with steak fries, peas, mashed potatoes, and Dijon onion gravy.

RHODE ISLAND CALAMARI

Cornmeal encrusted with cranberry jalapeno aioli

Popular Asian Dishes

Both Chef Adam & Elli have traveled around the globe, together and apart, but one of their favorite travels was visiting Vietnam and surrounding Southeast Asian countries. Chef likes to use inspiration from this trip to create Asian cuisine.

Here are some of Blue Plate’s more popular Asian offerings:

RED SHRIMP TEMPURA

tempura-fried shrimp with Chinese new year sauce

ASIAN PORK OSSO BUCCO

Braised shanks, penang (red) curry sauce, imperial rice, asian broccoli, mango garnish

VEGETARIAN DELIGHT

Chinese broccoli, brussel sprouts, shitake mushrooms, peas, tomatoes, radishes & coconut curry broth

These dishes are just a few of the cultural medley options available at Blue Plate. Whether you’re looking for Italian, French, Austrian, Syrian, Greek, Moroccan, Vietnamese, Chinese, Thai, Indian, Mexican, Spanish, traditionally American (or other!) cuisine, look no further than Blue Plate.

Chef Adam & Elli Roustom believe there’s room for every taste & culture on their melting pot of a menu and in their American restaurant.

April 15, 2019 by Kinsey Streib

Six Instagram-Worthy Cocktails for Your Wedding Rehearsal

Many brides spend so much time planning & pruning their actual wedding day that they forget to add the extra special touches to their rehearsal dinner. But, honestly, this is the event where you should to add more personality. After all, it’s the more intimate affair, including only the closest & most important people in your life (not the ladies from your grandma’s bible study who you met one Easter when you were 14). Why not make it fun?!

One of my favorite ways to add some pizzazz to your rehearsal dinner is by offering bright cocktails that bolster the theme of your wedding (and it gets the party going, loosey goosey!) It’s fun to come up with drinks to match your wedding colors and personal tastes, and it will make the party much more memorable for your guests.

1. Watermelon Martini

Our slap happy Watermelon Martini is a bright & boisterous way to kick your party off. Made with fresh watermelon and the perfect mix of juices, it’s wonderful for an outdoor cocktail hour in our garden area. Beware, it may not taste overly boozy, but this drink packs a punch! May want to warn Aunt Margie before she starts in on her third round.

2. Blackberry Old Fashioned

This is our ultimate PEOPLE PLEASER. Muddled blackberries, rye whiskey & orange bitters mix to create a sophisticated flavor that appeals to every palate. From your groomsmen to Grandpa Gary, this cocktail is guaranteed to provide a hilarious, slightly-too-detailed toast. And it’s deep purple tones will look beautiful in your guests’ Instagram photos!

3. Snowflake Martini

This decadent martini is the epitome of luxury. We mix Grey Goose Vanilla Vodka and Godiva White Chocolate Liqueur to create a heavenly glass of goodness, and the sugared rim gives the presentation a little extra oomph. Pro tip: This cocktail’s creamy color is super cute when label as the “Bride’s Martini.”

4. Peach Cobbler

Our bright yellow Spiced Peach Cobbler is a wonderful addition to a good ol’ fashioned get together. We use Breckenridge spiced rum, fresh peaches from Palisade (the BEST damn peaches in Colorado!) and a cinnamon sugar rim. It tastes great with every menu!

5. Spicy Strawberry Margarita

Like a little sweet & a little spicy in your cocktails? Our Spicy Strawberry Margarita is the one for you! Muddling fresh jalapenos & strawberries with tequila & lime will surely get your party & your Instagram feeds hoppin’.

6. Raspberry Pink Sangria

This pretty pink cocktail is filled to the brim with fresh raspberries, lemon & mint. We like to make up carafes for every table so that your guests glasses can never empty. It’s the perfect patio party slammer! (And it will look wonderful with your bridesmaids’ cocktail dresses.)

Those are our favorite, most delicious & photo-worthy rehearsal dinner cocktails, but we’re always up for creating more! Let us know your favorite cocktails for parties!

April 8, 2019 by Kinsey Streib

Behind the Bottle: Abacus

There have been very few times in my life when I’ve tasted a grand bottle of wine (by grand, I mean it’s literally worth $999……and by few times, I mean just this one time), but let me tell you, ZD’s Abacus is worth every penny. This exquisitely complex, multi-vintage Cabernet Sauvignon is a one-of-a-kind concept with very limited production.

The Story

Here’s the story behind this vin extraordinaire:

The concept was born when ZD Winemaster, Robert and his brother, Brett were enjoying a wonderful aged Cabernet Sauvignon. They agreed that the deep complexity and subtle nuances that develop in older wines are always accompanied by a loss of fruit. What if there was a way to blend the elegance of an older Cabernet Sauvignon with the intensity of fruit found in a younger wine?

Always eager to accept a challenge, Winemaster Robert deLeuze took on the task of creating such a wine, unlike any other produced in the world. The result is a “solera style” multiple-vintage blend of every ZD Reserve Cabernet Sauvignon ever produced, which is held in barrel until bottling.

The first bottling, with the 1992 – 1998 vintages, was released November 1, 1999. Approximately 15% of the total blend was bottled in distinctive custom bottles, totaling 200 cases. The remainder was returned to barrel to await the next infusion of youthful fruit. Prior to the second bottling, the 1999 Reserve Cabernet Sauvignon was added to the blend. This is the ongoing cycle of the ever-evolving solera; each year Abacus will increase by one vintage, gaining more and more complexity. It truly stands as a legacy to all future ZD winemakers.

The Name

The name of the wine refers to the ancient counting device. Attached to the neck of every custom-made bottle is a medallion embossed with an Abacus which identifies the first and last vintage in that bottling.

ZD’s website even describes how to read the Abacus on your bottle’s medallion:

The traditional abacus is divided into two parts, with five beads in the lower section and two in the upper section. Each lower bead is worth one unit, and each upper bead is worth five units. The beads are only counted when they are pushed against the crossbar dividing the abacus into its two sections. To read the abacus, which depicts the first and last vintages in the Twentieth Bottling of ZD’s Abacus (1992-2017), add the value of the beads above the crossbar to the value below for each row. There is a zero row separating the two dates.

Abacus XX

Every year since 1999, the innovative ZD winemakers have added the previous vintage of their lovely Reserve Cabernet to their Abacus blend. This means the most recent bottling, Abacus XX, is a masterful mix of 26 vintages from 1992 through 2017. Only twelve caskets of this twentieth anniversary batch were produced…and Blue Plate is delighted to offer it on our wine list.

One of our servers likes to include this in his usual “daily special” spiel when greeting his tables: “And tonight, we’re offering the limited Abacus XX for a wonderful steal at $999!” Some of our patrons respond with laughs, while other glance at their wives & husbands like, Can we, please? These are the ones who understand the worth of this unique & unequaled bottle.

During one of our many staff wine training sessions at Blue Plate, we were visited by ZD’s vice president of sales & marketing, Teresa D’Aurizio. She told us about their vineyard & philosophy. Then, she cracked open a bottle of Abacus, and we all held our breath. We passed around a tasting glass, taking sips & snickering about who was gulping more than necessary, but the arguments quickly turned to a lively discussion of the wine’s excellent flavor profile. It boasts the best qualities of both a well-aged & youthful red, rich yet vibrant. Elli has indeed given it her sex-in-a-bottle stamp of approval.

ZD Winery

Of course, Elli had already swilled this superior blend when she visited the ZD Winery last fall during her tour de Napa. Situated in picturesque Rutherford, the winery is surrounded by gorgeous vineyards as far as the eye can see. After being graciously welcomed by the staff, touring the wine-making facilities & tasting various excellent vintages with food pairing, this quickly became one of her favorite experiences of the trip.

This wine is wonderful for special occasions or simply a Friday night with your best wine-o buds. Do not delay in snagging one of our bottles! We’re the only restaurant serving it up in the Vail Valley, and it’s in very limited supply.