WHO WE ARE
We’re for those that want to have fun with plant-powered desserts and savory dishes with fresh seasonal fruits, vegetables, legumes, and whole grains in their most natural form, sourced from local farms wherever possible. All our products are 100% vegan and organic whenever possible. We’re currently at Smorgasburg on Saturday 11am-6pm East River Park in Williamsburg and Sunday 11am-6pm Breezy Hill in Prospect Park.
We aim to create a space for plant vibes to work, eat, and play; a digital publication to cover plant-based food news launching Fall 2017, an online store launching Summer 2017, and and a storefront in Manila, Philippines early 2018.
Newly-weds, Vanz and Nick met while waiting in line at a Brooklyn restaurant and their love of flavors began. With a history of cooking, juicing, and experimenting together, they wanted a vessel for having fun with flavors and Ube Kitchen was born.
A plant-based version of a traditional and signature dessert from the Philippines that translates to English as ``mix mix``. This ``Purple Dragon in a Dragon Fruit Shell`` includes homemade salted vegan ube ice cream, fresh dragon fruit from the U.S., fresh seasonal or frozen berries, toasted coconut, semi-sweetened black beans, mini tapioca pearls, homemade granola sweetened with brown-rice syrup, and coconut or black tea jelly served with an almond ube milk sauce to ``mix mix`` and topped with a homemade dehydrated thick-sliced pineapple that is left on low heat for 24 hrs for extra crisp.
``THE GABE`` UBE MATCHA SWIRL
Called by the New York Times as ``Especially Lively``, this dish was created in part by customers requesting to mix our chia pudding and ice cream together. This version, ``The Gabe`` named after the Smorgasburg staff member that first put the two together. While you get the best of many parts of halo-halo up top, your palate is cleansed with a homemade matcha cream and fresh diced mango. The homemade chia pudding is sweetened with brown rice syrup to ensure it is vegan-friendly.
Our vegan ``cheese`` has evolved into a creamy golden yellow hue that sells out every Smorgasburg weekend. With a mix of orange veggies, nutritional yeast, cashews, white truffle, and other trade-secrets, this mac-n-cheez is popular for many that don't want the dairy, but want the full creamy cheese experience.
WHO WE ARE
Vanz, a culinary enthusiast who loves the art of fun in flavor combinations. Graduated with a B.S. of Culinary Arts from De La Salle in Manila, Philippines and internships at the 5-star luxury Gran Hotel La Florida in Barcelona, Spain; the Delano Boutique Hotel in Miami, Florida; and the Crystal Springs Resort in Hamburg, New Jersey.
A nutritionist-fanboy and advocate for whole plant and whole grain sources of energy, Nick has a deep history of blending food with the digital world as a producer of digital campaigns for restaurants, tech news, and non-profit work with foodbanks as a former food safety instructor and fundraiser. Currently at Ziff Davis, he manages the digital newsletters and commerce tech deals to over 2 million subscribers.