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Vore to satisfy vegan, veg, GF and meaty needs; an Iraqi eatery opens 

Side Dish

Vore-acious

Dylan Mosley's name might be familiar to you because of his long local acting résumé, which includes his current lead role in Star Bar's Killer Joe. But it turns out the drama dude can cook, too, having obtained a culinary degree from Denver's Art Institute of Colorado last year after 20 years of total food and drink experience, including private cheffing and working all front-house positions (most recently with Springs Orleans).

Partnering with pals Shawn Webb (who designed the menu) and Palyn Peterson, Mosley will launch the Vore Grilled Cheese Gastro-truck (on.fb.me/1aL77Fz) on Tuesday, April 28. He currently plans to serve as the exclusive food provider for Gold Camp Brewery in late-day hours, and at Cottonwood Center for the Arts earlier on.

Regarding the name, it's meant to apply as the suffix to carni-, herbi- and loca-, as Vore aims to please vegetarians, vegans, gluten-free eaters and regular eaters alike. A typical day will bring a menu of around eight sandwiches, five bar-type appetizers and a few sides.

Sample items include a smoked turkey, Havarti, jalapeño, and ghost chili cream cheese Fearless sandwich; crispy fried tofu; nachos; french fries; and rice-flour-tempura-battered veggies. But anything can be made vegan, veg or gluten-free, with simple substitutions such as Daiya dairy-free cheeses, "fake" luncheon meats and GF breads from Loveland's Canyon Bakehouse.

During menu testing, Mosley says, he fed a room full of carnivores the alternative items and none noticed the difference. Having grown up in a creative vegetarian household informs his meat masking, as does his wife's 20-plus years of vegetarianism.

Diners will otherwise find Wimberger's breads, and Vore promises to use "good, locally sourced meats" with area produce where possible. Mosley shies from using the term "gourmet," but assures that ever-evolving sandwiches will be "elevated" and "thoughtfully constructed." And for those dining sans constraints, a mayo-and-cheese combo used in place of butter will crisp up breads beautifully.

Bites of Baghdad

The former Wild Wings 'n Things at 3307 N. Academy Blvd. has become Baghdad Grill (388-3439), an authentic Iraqi eatery run by brothers and Iraq refugees Hasan and Mohammed Algayaar.

Hasan, who immigrated in 2010, counts more than a decade of food experience from what he describes as a highly rated restaurant in Baghdad. His menu features beef, chicken and lamb kebabs, shawarma (all from halal meats that adhere to Islamic law), falafel, hummus and other familiar Middle Eastern items, all cooked fresh, in-house.

One feature that distinguishes contemporary Iraqi food like this from other Mideast cuisines is a devotion to cooking over charcoal for char and flavor. Spicing and ingredients generally are quite similar.

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