A new restaurant in Connecticut is so serious about good taste that it’s learning from the man they call “The Mushroom Man.”
The owners of Soul Greedy takeout restaurant turned to a famous vegan chef to learn how to make mushrooms that taste like sirloin steak and fried chicken.
But meat eaters needn’t worry, as the menu also includes Grandma’s traditional smoked pork chops and creamy macaroni and cheese.
“We’re soul food, but we’re not just soul. We’re health,” said co-owner Joyce Bellamy Moody, a vegetarian.
The takeout restaurant, which opened at 1695 State St. in Hamden, is owned by Moody and her meat-loving friend Monica Harrell. Moody has been a vegetarian since childhood and is getting closer and closer to veganism every day. There are some seats outside and in the back.
Moody wanted to do the restaurant right, so he hired nationally known Tommy the Mushroom Man as a consultant to teach him tricks using lion’s mane and oyster mushrooms.
“I didn’t want to have surgery without healthy options,” she says. “We need to make food fun and healthy.”
Business partner Monica Harrell said she loves meat but understands the “language” of veganism.
“I’m excited about everything about this restaurant,” she said. “I cooked with my grandmother for years. I love food. I think there should be love in it.”
North Carolina’s Tommy the Mushroom Man, aka Thomas Lucas, is a private chef who cooks only plant-based foods and shows up all over the United States to teach others.
Tommy said he liked Moody when he taught him how to make mushrooms taste like meat and also shared some “secret recipes.”
“I respect her because she makes sure to accommodate people like me,” Tommy said. “She respects what she does.”
The 35-year-old mushroom man said he has been vegan for seven years and has 166,000 followers on Instagram, 183,000 on Facebook and 104,000 on TikTok.
Tommy is known for his mushrooms, but he also teaches you how to make other vegan dishes, such as cauliflower wings.
He said mushrooms have a chewy texture and can resemble meat when cooked correctly using proper pressing techniques, marinades and seasonings.
Tommy said he can make lion’s mane and oyster mushrooms taste like flank steak, filet mignon, and fried chicken.
He said lion’s mane mushrooms are rich in nutrients that can help with depression, blood pressure and dementia. Oyster mushrooms are said to be “versatile.”
Moody has mastered the Tommy method and plans to teach it to her cooks.
“I think it’s very delicious. It’s going to be beautiful,” Tommy said. “I can’t wait to see how this works.”
Moody is a successful entrepreneur who has juggled many businesses over the years and currently owns three home care agencies, a career school, and more. She recently became a federal loan officer.
Although she has dabbled in restaurants, this is Moody’s first full-scale foray into the industry.
She and Harrell met years ago during lean times. Moody said she was so broke that she ate Oodles of Noodles sandwiches and PB&J sandwiches.
Harrell had about $1,100 in income tax refunds and offered to use them to start a home care agency.
they were successful.
“I know as long as I stay connected to her, I will never go hungry,” Moody said of Harrell. “She has a heart of gold.”
Meat and vegan dishes are also offered, but the collard greens, cabbage, green beans, and sweet potatoes do not include meat products like regular soul food.
In addition to the mainstream macaroni and cheese, vegan versions are also available.
Halal chicken will also be available, in part to cater to the dietary needs of those customers.
Moody said by offering vegan food, she hopes to bring healthy food to urban communities struggling with high blood pressure, diabetes and heart disease.
“We want to cater to people who have medical issues,” she said of the restaurant’s overall goal.
Moody, who is also a colonic hydrotherapy therapist, said Soul Greedy will offer a salad station, fruit smoothies and detox teas, adding, “I believe that once you put the food in, you have to take it out quickly.” She said colonic hydrotherapy therapists “gently flush out toxic waste and excess gas while moisturizing the colon.”
Leaving food in the colon can lead to inflammation, infection and other illnesses, she says. “Just like changing the oil in your car, don’t leave food in there.”
Harrell will do some cooking, but will primarily be managing the cooks and adding his own unique twist to the dishes.
She also said cleanliness would be a top priority, as it was in her dream of owning a restaurant.
“I’ll be there to make sure it meets Joyce’s standards,” Harrell said. “I’m passionate about food, and Soul Greedy gives customers what they’re looking for.”
Although she loves meat dishes, Harrell admitted, “You don’t need to eat meat, but you do need vegetables.”
Moody said she plans to go there first, but many people look forward to ordering for their families so they don’t have to cook while working busy jobs.
Moody said he chose the name Soul Greedy because when people eat soul food, they often “can’t stop.”
“We wanted to create that energy,” Moody said. “We wanted it to be fun for people to talk about. Laughter is good for the heart.”
Moody said the owners have been looking at restoring the space for some time.
“I’m always looking for opportunities,” she said.
The project took about eight months as changes had to be made and signage and equipment had to be purchased.
“There are only a few soul food restaurants around here,” Moody said. “We wanted to give people other options.”
