It’s a rare evening when you can enjoy an all-out barbecue amid the historic buildings at Greenfield Village.
Such an event comes only once a year during the Blues, Brews and Local Roots BBQ, on tap Friday evening at the Greenfield Village Pavilion. The menu includes a whole roasted pig, maple rubbed chicken legs with Local Jam glaze, BBQ potato salad, corn bread with onion jam and a BBQ local beef brisket.
“This is a fun event,” says Michael Trombley, executive chef at The Henry Ford. “We don’t get to do many like this. We like to think outside the box and do some cool stuff. We talked about it and thought doing a whole roasted pig would be a great time.”
Among the unusual accompaniments will be a Lomi Lomi Salad, a traditional Hawaiian side dish with the main ingredient as cured salmon. Trombley will follow the traditional recipe for curing, but will used locally raised trout. Local produce, including heirloom tomatoes, peppers and green onions, will be added after the curing.
One of the focuses of the barbecue and the other Local Roots dinners at The Henry Ford is using local meats, produce, food products and ingredients, Trombley says.
“We’ve been doing local sourcing for quite a while and we take a lot of pride in it,” he says. “This is one of those nights when we can really reach out to the public and show them what we can do. You don’t get to see our catering skills unless you happen to come and see an event like this.”
About 300 people are expected to attend the event, the most popular of the Local Roots dinners. Besides food, the Front Street Blues Band will perform and Michigan craft beer will be available.
Greg Tasker is a Metro Detroit freelance writer.
Blues, Brews and Local Roots BBQ
6:30-9 p.m. Friday
20900 Oakwood Blvd., Dearborn
Tickets $68 (includes tax and gratuity)