Welcome to Moore Flavor
International Seasoning Blends!
FOR MOORE CHEF IN YOUR KITCHEN &
MOORE FLAVOR IN YOUR DISHES
We have developed 7 dry seasoning blends to choose from...
each combination ready to enhance your favorite dishes.
Spice Aficionado
MEET CHEF DAN MOORE
Chef Dan Moore was born and raised overseas in Thailand, Singapore, the Philippines and Italy. Dan's parents were influential in his introduction to cultural fare.
Dan remembers:"At age 7, we lived in Singapore and my parents would take us to “Newton Circus”. It was a huge outdoor street food mall, we used to get noodles, all different types of satay and red dried beef, it was an amazing place."
This sweet memory and many others like it were a preview to Dan's passion for cooking and different types of cuisine.
Dan has over 25 years experience in the culinary industry. He is a graduate of Johnson & Wales University, Providence, RI with an A.O.S. in Culinary Arts and a B.S. in Food Service Management. He secured his first Executive Chef position at age 27 where he helped build a restaurant from the ground up.
Eventually, Dan began to develop spice blends that would simplify and expedite his cooking process. These specialty blends became the basis for his new line of international dry seasonings, MOORE FLAVOR. Dan developed his proprietary seasoning blend in 2005. It was tested and refined in a high volume professional kitchens for over 15 years.
The all purpose seasoning blend has been KID
tested and approved by his four children!
Dan works with a a small batch co-packer that uses only the freshest and highest quality ingredients to source his blends.
"Chef Dan came to my home and prepared a dynamite meal for me and my family. I always wanted a chef demo in my home for my wife, ever since I married her, and finally having the chance to see it live with Chef Dan’s skills in flavor and preparations was a true joy. He is a wonderful and caring fellow who truly understands his cooking strengths. We all sat around flabbergasted by each dish that rolled out of our own kitchen. When you get the chance, hire him! I trust this guy implicitly with my palate forever!! Much love to Chef Dan.
P.S. My wife loved it too (I’m a hero), Thanks Chef!!
~ Brian Russell ~
Boutique Catering
FOR THOSE IMPORTANT MOMENTS IN LIFE
Dan's extensive global travel allows him to provide a wide variety of culinary genres and cooking techniques to match any desired event. He uses only the highest quality ingredients.
All he needs is a“broad stroke” vision for your event and he will develop a customized menu that will be sure to surpass all of your guests expectations and leave them talking about the gastronomic experience for years to come.
For a FREE consultation email: dan@mooreflavor.org
TYPES OF CUISINE:
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American BBQ
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American California
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American southern
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American southwestern
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Greek
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Indian
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Italian
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Japanese
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Mediterranean
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Mexican
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Middle eastern
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Modern American
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Moroccan
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South American
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Thai
PREFERENCE OPTIONS:
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Dairy Free
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Gluten Free
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Vegetarian
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Vegan
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Paleo
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Keto
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No Garlic
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No Nuts
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No Shellfish
“Cook from the heart and the passion will show on the plate, cook with passion and you put your heart on the table!"
~ CHEF DAN MOORE ~
CONSULTANT
FOOD SERVICE
“Around 60 percent of new restaurants fail within the first year. And nearly 80 percent shutter before their fifth anniversary.”*
Whether you need to increase profitability, choose a reliable location, improve the dining experience for your customers, evaluate your food and labor costs, and/or improve sanitation practices; Dan's got you covered.
Food and labor costs can easily account for 55-65% of total generated revenue for a restaurant. Keeping track can be daunting to say the least. Not following proper sanitary and or sanitation procedures can earn you a hefty fine. The decisions that need to be made to create a successful and enduring restaurant are what can trip you up in the long run.
That’s where I come in. My expertise in running and sustaining a restaurant can help you do the same.
*Excerpt: CNBC
SERVICES
Food Cost Analysis
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Analysis of current food cost: products being used, portion sizes, cross utilization, produce waste & prices on menu
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Offer solutions based on full analysis; new menu items, new products, production lists, pricing on menu etc.
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Food Presentation Analysis
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Full analysis of current plate presentations for all menu items
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Suggestions of how to update, elevate, and impress customers with as little impact on the kitchen production
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Evaluate dishware options to improve presentations
Sanitation Analysis
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Full assessment of current sanitation with a focus on items that the Health Department has sited in the past
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Present a comprehensive solution to bring the business back to compliance and best safety practices
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Labor Analysis
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Analyze current productivity levels of salaried and hourly employees throughout entire day of business
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Present productivity solutions to enable the business owner to put more dollars in his/her pocket
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To schedule a consultation, email: dan@mooreflavor.org
BOUTIQUE MEAL PREP
In this busy world, it's hard to find the time to make a healthy meal, let alone enjoy it.
Allow Chef Dan Moore to help you! He prepares your meals for a week and hand delivers them to your door.
With gourmet dishes like the following, you will feel pampered and fulfilled:
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Tandoori chicken/ multi grain pilaf/ roasted broccoli
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Asian skirt steak/ wok vegetables/ soba noodles
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Maple-tomato glazed turkey meatloaf/ roasted potatoes/ sautéed sugar snap peas & pepper
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Roasted pork tenderloin picatta/ roasted sweet potato/ lemon-garlic spinach
To schedule a consultation, email: dan@mooreflavor.org
SAMPLE MENU #1
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Turkey meatballs/ lemon garlic spinach/brown rice pasta 520 cl
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Bulgogi roasted pork tenderloin/ wok Chinese eggplant/ steamed Jasmine rice 510 cl
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Tandoori roasted chicken/roasted broccoli/ basmati rice 560 cl
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Skirt steak chow fun(wide rice noodles)/ wok veggies 590 cl
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Herb-citrus pan roasted Salmon/ garlic roasted potatoes/ blistered peppers & tomatoes. 575
SAMPLE MENU #2
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Beef braciole/ orecchiette pomodoro/ garlic-parm roasted broccoli
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Turkey tacos/Spanish rice/ Mexican roasted vegetable medley
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Mongolian chicken Chow Fun/wok veggies
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Roasted pork tenderloin w/apple chutney/ roasted sweet potato/ lemon sautéed spinach
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Tandoori shrimp/lentil-basmati pilaf/ roasted eggplant
SAMPLE MENU #3
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Shrimp scampi/ multi grain pilaf/ roasted mushrooms 515 cl
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Sautéed honey-ginger chicken breast/ soba noodles/ wok veggies
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Skirt steak mai fun (wide rice noodles)/ wok veggies 590 cl
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Herb-citrus pan roasted Salmon/ garlic roasted potatoes/ blistered peppers & tomatoes. 575 cl
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Seared tuna steak w/ artichoke-caper & tomato salsa, Israeli cous cous, charred asparagus 595 cl
SAMPLE MENU #4
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Broiled salmon, herb ghee/ quinoa pilaf/ kohlrabi
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Braised chicken thigh & collards/ spaghetti squash, arugula pesto
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Pan roasted Pork tenderloin/ carrot-rosemary rice pasta/ roasted sugar snap peas
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Ground turkey & veggie quinoa fried rice/sautéed kale and arugula
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Salmon burger/ roasted sweet potato/ sautéed chard and butternut squash
"Another superb meal of Beef Braciole, Orecchiette Pomodoro and parmesan roasted broccoli. Prepared to our specifications and delicious as it looks!! You can eat healthy and you don't have to clean up the pots and pans. What could be better?
Call Chef Dan, you won't be sorry."
~ Marc Orlinsky ~
Contact Moore Flavor
For more information about our seasoning blends, catering or a food service consultation, please use the form below.