THe Church of Veganism
of platter day sauce
Christopher ventured into the world of vegan BBQ after realizing that traditional BBQs lacked inclusivity for plant-based individuals. Determined to make a change, he began bringing his innovative, handcrafted vegan proteins to BBQs. Among his creations is a from-scratch Vegan Brisket, perfected through hundreds of iterations.
His Vegan BBQ (VBQ) quickly gained popularity, often disappearing before the traditional options. This success, coupled with Utah's COVID-era regulation allowing home chefs to sell their food, led Chris to convert his 1800s home into a thriving VBQ take-out restaurant.
Chris, a self-proclaimed connoisseur of flavors, introduces chef specials and limited-edition items every Wednesday. His menu includes dishes like Coconut Crusted Seitan, Nashville Hot Chickenless Sandos, Loaded Mac and Cheese, and the best-selling Killerless Reuben. Additionally, he experiments with house-fermented hot sauces, pickles, purple kraut, 40-day smoked salt, cocktail citrus, condiments, garlic confit, candied jalapeños, and spice blends.
Believing that a meat-centric diet is unsustainable and not cruelty-free, Chris advocates for a plant-based lifestyle, highlighting the health benefits and environmental necessity. His mission is to make BBQ more sustainable, healthier, and flavorful, reshaping the genre, while staying true to its American roots.
