Page 12 - Valley Table - November 2022-February 2023

GAB’S VEG TABLE
Vegan comfort food • @gabsvegtable
In 2020, Gabrielle Grigoli noticed there weren’t any full- fledged vegan joints in Kingston. After long talks and brainstorm sessions with her partner, Ted Griese, Gab’s Veg Table was born. On weekends, select from three or four plant- based sandwiches and sides that are as delicious as they are Instagram-worthy. Most ingredients are local: the focaccia is from Kingston Bread + Bar, the polenta is milled in Clinton Corners, and the tofu hails from Rochester. “I aim to offer dishes that...support our environment and to support local economies,” says Grigoli.
Don't miss: The tofu piccata (fried panko-crusted tofu, roasted garlic and caper aioli, red onion, arugula, and fried chili oil on focaccia) is a huge hit and sells out quick. For deli meat lovers, check out the Phony Bologna—house-made vegan bologna on focaccia with lettuce, vegan cheddar, pepperoncini, spread with a mix of mayo, mustard, oil, and vinegar.
Food for thought: During the holiday season, keep an eye out for Grigoli’s Feast of the Seven Funghi—a veganized version of the Italian fish classic.
Popping up: Fridays and Saturdays, 11 a.m.–3 p.m. at The Old Dutch Church in Kingston. Other locations are announced on Instagram. Pre-order via email; otherwise, first come,
first served.
HIBINO DAY BY DAY
Japanese lunch • @hibino_daybyday
There’s one thing that Yasuyo “Fish” Hibino misses about Japan: onigiri. These triangular-shaped rice balls are the lifeblood of Japanese takeout culture—they’re easily transportable, come
in tons of varieties, and are super filling. “I’ve always dreamed about doing ‘onigiri’ food carts,” says Hibino, “I wanted Hibino Day by Day to be an experience—not just a take-out place. I can be creative and fun.” All onigiri bento boxes come with homemade miso soup, marinated soft-boiled eggs, daikon radish, and edamame. There are also seasonal lunch favorites like curry, soba salad, and gyoza.
Don't miss: The traditional onigiri box, which includes
six or eight rice balls packed with fish, vegetables, or other mixed ingredients. Top sellers are ume (plum) shiso, salmon flakes, and tuna mayo onigiri. For dessert, get the yuzu mushi pan, a steamed bread with citrus notes that is both vegan and gluten free.
Food for thought: Hibino is planning to explore wintry staples, like nabe (a hot pot dish with broth and various ingredients like meat and veg) and yakitori (grilled, skewered meat). There’s also a community dinner (with partners at Lodger) in the works.
Popping up: Mondays, 12–2:30 p.m., at Lodger in Newburgh. Pre-order through Instagram is preferred.
POTATO BAR
Polish and Slovak comfort food • @potatobarhv
While Aga Lorenz was rediscovering dishes of her childhood
in Poland, Danny Stokes was serving up Slovak delicacies at a local gastropub. One thing led to another, and a Polish pop-up was soon established, with a “goal to spread the passion for tasty comfort food from our unique cuisines among the local community,” says Stokes. Since February, the duo has been churning out a “medley of the best Polish and Slovak comfort foods,” says Lorenz. The pierogi and kielbasa are far better than anything you’ll find at your local grocery chain: everything is made with traditional techniques and ingredients.
10 THE VALLEY TABLE NOV 2022 – FEB 2023
PHOTOS COURTESY OF RESPECTIVE BUSINESSES