JACKSON, Wyo. — We’ve all been there: we get home from a big day of skiing or a long day at work and open the fridge looking for something to eat. Its contents are uninspiring, or worse, there’s nothing there.
Eden Morris gets it. Sometimes meal prep is just too time consuming. That’s why the registered dietician is regular consumer of Avant Delivery’s prepared meals.
Morris loves food, but she admits she doesn’t always love cooking. Sometimes, she just doesn’t have time.
So she orders Avant. To Morris, there’s no such thing as “good” or “bad” food. All food is fuel. We need fuel to power our adventures and our lives.
“My general philosophy is: eat all the foods so I can climb all the mountains,” Morris said. “Not the other way around.”
And Avant has all the foods. Each month, their menu changes to include seasonal, locally-sourced ingredients. The Fajita bowl is a staple, for example, but its ingredients change month-to-month. Their greens come from Vertical Harvest; most of their beef comes from Lockhart Cattle and their bread is sourced from 460 Bread.
“I love that they’re trying to bring local, sustainable options to our community,” Morris said. “I prefer to have something that has traveled less.”
Each meal can accommodate any diet or desire. Avant doesn’t judge.
“We’re on board, ready to accommodate everyone’s needs, even if they’re just wants,” said Jennifer Wassmer, Avant’s culinary director.
Morris isn’t a vegetarian, but sometimes she just wants to eat more plants, so she orders vegetarian options for the week. She loves that Avant gives her that option.
And for Wassmer, helping people find joy in meals is exactly why she got into this business. She has a long and diverse career in food service and hospitality. She attended college for social work and worked previously as a substance abuse counselor.
“But I realized… I have a personal passion to serve and please and help people, but I felt like I could express myself more through hospitality,” Wassmer said.
Food is Wassmer’s love language. She loves ordering it from local vendors and looking for the highest-quality ingredients. She has worked as both a front-of-house and back-of-house restaurant manager. Her favorite part about working back-of-house was creating menus with chefs
“Anything that would elevate a customer’s experience,” she said. “I don’t claim to know everything, but can learn quickly because I have that passion about food and about culinary experiences.”
The idea for delivery meal prep was inspired by a recent trip to visit home to Maryland. Her boyfriend’s family had ordered meal prep to feed all the people living under the same roof. The food was great, but the packaging was overwhelming. Once, a pile of containers spilt out of their cabinet because they reused them within their household, while most others probably disposed them after each use.
There had to be a better way, Wassmer thought. So she approached Avant founder Sam Schwartz. The timing was perfect: Schwartz wanted to expand into meal prep, but needed someone to do it.
“It seemed like fate, a little bit,” Wassmer said.
All of Avant’s prepped meals are delivered in reusable packaging. Ordering is easy: order until 8 p.m. Sunday to have your meals delivered for an entire week. Customize to fit your dietary wants and needs. Avant will take all its packaging back and reuse it, so there’s zero waste involved.
Browse February’s menu and subscribe to Avant today to get started.
