“Just watch what you’re fixin' to get,” says Chef Timothy Moore.
He adds a few finishing touches to dish and presents the plate, declaring, “This is a nasty sandwich.”
The sandwich is a hand-made sausage topped with made-from-scratch barbecue sauce and coleslaw.
And, indeed, it is a nasty sandwich — the glorious type of nasty in the way that foods topped in barbecue sauce and coleslaw tend to be.
What’s more, this messy delight is totally vegan.
Moore is a personal chef specializing in vegan food. He’s come to the Flyer offices today to show what he can do.
In addition to the sandwich, he’s brought a side of steamed cabbage and a side of greens. Hands down, the greens are the best I’ve ever had.
Moore’s approach is providing healthy meals. He uses no oil (rare in vegan cooking), and many of his clients hire him because they’re looking to lose weight or manage their cholesterol.
Moore meets with his clients to plan out a menu. He then cooks the meals in the client’s home, bringing all ingredients and cooking tools with him. He vacuum seals the dishes and then cleans up.
Prices vary widely, according to amount and ingredients used, but a starting point Moore gave me was in the neighborhood of $180.
Moore ticks off a few of dishes he makes: spaghetti, portobello steak, homemade ice cream.
“You name it, I’ll make it,” he says. “And there’s no junk in it.”
Moore’s particularly proud of his vegan mac-and-cheese.
It's so good, he says, “you will slap me.”
For more information, contact Moore at firstname.lastname@example.org.