Personal Chef Services & Meal Delivery in the Hudson Valley & New York City We know, it’s a lot of hyphens. In short, our food tastes good because it is good.
Common Table is a q***r & flexible food space in Kingston, NY, founded by Chef Emmet Moeller. We offer personal chef services, weekly prepared meals, boutique catering, and the best damn bone broth you’ve likely ever tasted. OUR FOOD IS LOCALLY-SOURCED, ORGANICALLY-GROWN, PLANT-FORWARD, SEASONALLY-ALIGNED AND HEALTH SUPPORTIVE. To us, “health supportive food” is food that makes you feel well — and
we want to help people feel well! To that end: we cook using little-to-no refined sugars, additives, or commercially processed products. We use heart healthy fats, a diversity of plant-based proteins, whole grains, and sustainably-raised animal products. Health supportive food is also food that was made by people working under good conditions, which we factor into our sourcing practices. We also work hard to make our kitchen a good place to be.
Are y’all coming out to Dairy Drag tomorrow at ? We’ll be there with vegetarian and vegan sandwiches, gluten-free options, and a suuuuper secret vegan dessert! (It’s s’mores blondies— don’t tell!)
We will be selling our delicious options ‘til the cows come home! (6:00-8:00pm)
See y’all there! 🐮 💋🥪
Our new Substack newsletter is up! This month, we look back at July’s Full Fridge Club menus with insights from Emmet, Julia shares recipes for our Corn Pudding and Utica Greens + Beans, and Timmy discusses how events are such a drag (!) and why chasing rainbows might not be such a bad thing. Link in bio! 💖
Q***r Soup Night Kingston is happening THIS TUESDAY at Common Table. Join us to help raise some cash for . There will be plenty of delicious soups (gf and vegan options) and q***r friends!
Tuesday August 6, 5:30pm - 8:30pm
Common Table, 191C Hurley Ave, Kingston NY
$10-20 suggested donation for all-you-can-eat soup, no one turned away
Featuring soups from Chris / Shaina / Eryn .glorywhole
This event will be outdoors. If there’s rain, soups will be served indoors, where there is some space to hangout - we will have tents set up outdoors as well. There are no steps into the venue, but the restroom is not wheelchair accessible. Masks are welcomed but not required. Parking is limited, so carpool if you can!
Born and raised in San Diego, Chef Chris developed a passion for food at a young age in their Lola’s kitchen, who passed down family recipes and culinary techniques through oral tradition. Good food has remained an obsession through their personal food journey, and just this year, they were a finalist for a James Beard award. They’re thrilled to share the flavors of their family’s table and community rituals as Chef/Owner of Harana Market in Accord, NY.
Shaina Loew-Banayan is gay.
Chef Eryn Stutts (She/Her/Sleepy) of PAKT, The Glory Whole, UglyFoodTastesBetter, and who you might also know as SweaterMeat (with optional WhoresD’Ouevres) serves her Southern born eclectic palate to the people of New York in as many fun arenas as she can! Cause that’s what food should be. Fun.
Our June Substack newsletter is OUT (and proud!). This month, we explore our various June events, share our Full Fridge Club menus and insights, and describe what Pride means to us. For our paid subscribers: Julia has shared two scaled-down recipes from our FFC June menus and Emmet’s Side Dish reaffirms that there is no place like home… plate!
Subscribe now! Link in bio 💖
She’s back and wetter than ever! Your least favorite drag queen’s least favorite drag queen: Pinky Socrates!
On Saturday, July 20th, Pinky will be performing at and hosting a Q***r Trivia night on the Common Table Patio!
Teams will be made up of 2-6 people. Tickets are sold individually. If you have a team ready, you can buy all of their tickets at once or have them buy their own tickets separately— but remember, teams are limited to a maximum of six people!
If you do not have a team: don’t worry! We will match you up with some fellow q***rs before Trivia starts.
Tickets include a locally-sourced, all-you-can-eat food & sna### menu by the Common Table team of chefs. Vegan, vegetarian, and gluten-free options will be available! Keep an eye open for our upcoming menu.
There will be 6 rounds of 10 questions each, with themes ranging from General Knowledge to Specific Ignorance.
Every team will get a prize and our top three teams will receive prizes with a cash value of over $1000!
This event is 21+. Cash bar.
Presale tickets only. Presale ends Friday, July 19th.
Accessibility: This event will be outdoors— masks are welcomed but not required. There are no steps into the venue, but the restroom is not wheelchair accessible. Parking is limited, so carpool if you can!
This event will go on, rain or shine! No refunds.
See y’all there 💋
Q***r + Trans Pride on the Patio at Common Table!
Tickets available now! Visit our link in bio.
On Saturday, June 22nd, from 4:00-8:00pm, we'll be hosting a locally-sourced, all-you-can-eat dinner hangout!
Join us for a good meal, good company, and a celebration of all of the people who have fought / are fighting for us to be here / to be q***r & trans in this twisted up world. Bring your best outfits, your cute and flirty vibes, your gay rage, and your eating pants/skirt/skorts, too.
Tickets will be $20-$40, sliding scale. Food is included in the ticket price, and drinks will be extra. As always: there will be gluten-free and vegan options!
Drink sales will be separate and will include nonalcoholic and alcoholic options. We will be checking IDs at the door.
A portion of proceeds from this event will be directed to Palestinian relief, because there is no true pride for some of us without liberation for all of us. This donation will be given to mutual aid requests from the Operation Olive Branch Spreadsheet.
Accessibility: This event will be outdoors-- masks are welcomed but not required. The restroom in indoors. There are no steps into the venue, but the restroom is not wheelchair accessible. Parking is limited, so carpool if you can!
This event will go on, rain or shine!
If you miss out on these presale tickets, we will be selling tickets at the door day-of, though we will only accept Venmo or cash.
We hope to see you cuties there! 💖
We’re back! This Tuesday, 5/14, our Common Table crew will be popping UP at C.***.T. q***r night .bar! Thanks to ***rkingston for throwing these amazing meet-ups and we’ll C U there! (We’ll be the one with delectable chilis, mac & cheeses, and tahini chocolate chip cookies— courtesy of Chef Emmet and )
Our second newsletter is up! For this month, we parade through April’s bites— our Full Fridge Club Menus and insights from Chef Julia— and gay delights— our Q***r Soup Night! Timmy has another Intrusive Q***r Thought regarding who is welcome in country music and our paid subscribers get two recipes from our menus and an exclusive video of Chef Emmet making Tofu “Gnocchi”! Subscribe today! Like in bio 💖
We just love our Full Fridge Club clients. 💖
The weekly subscription option is a fabulous way to make sure your fridge is stocked every week with healthy, locally-sourced meals and our one-off orders are there to help fill that need for a single week whenever works best for you! To thank our wonderful one-off clients who keep coming back for more, we’re now offering a new loyalty program: punch cards!
Buy 10 one-off orders, get the next one 50% off!
Interested in joining the program? Wanna see what all the hubbub is about with these fun local chefs and their tasty and nourishing dishes? Order a Full Fridge Club One-off order and we’ll get you your very own punch card at pick-up!
We’re here when you need us. 💕
We’re hiring a dishwasher! We’ve had a string of very great, very short term folks who were in between gigs on dishwashing the past handful of months, and we are hoping this time for someone who wants to join our crew indefinitely.
Dishwashing is one of the MOST important roles in our kitchen and we value the work very highly. It’s physical work that requires a lot of presence, mindfulness, organizational skills, and attention to detail. It’s a hard job, one that is wildly undervalued by the industry - we do everything we can to break that tradition. At Common Table you would be part of a small, collaborative and honestly very f’ing cool team, all of whom are considerate, kind, hilarious and extremely talented (just swipe to the second slide - YOU’LL SEE WHAT I MEAN).
We are in the kitchen Fridays, Sundays and Mondays. Dish shifts are Friday 1-4, Sunday 12-6, and Monday 11-4. Additional floating porter hours potentially available for the right team member. Pay starts at $20/hour and shift pay is guaranteed even if we finish early.
Shifts needed starting May 1. More details at the Good Food Jobs link in our bio. Email [email protected] to apply.
Ok Kingston, it was a long winter but WE ARE BACK with another Q***r Soup Night!!! Mark your calendars: Saturday April 27th, from 5pm-8pm on the patio at Common Table.
This time around we are raising funds for the badass org - a Black Caribbean owned and run small scale farm, which provides fresh produce, free of cost to our predominantly Black and Brown low income neighbors in the Hudson Valley.
Come support this fantastic org, mingle and eat with your fellow q***rs! We’ll have soups by three wonderful chefs: Stefano Diaz (), Stephen Kratzer () & QSN organizer Chef Jodi Silberstein (). is generously kicking in some bread too!
Seriously, don’t miss it. Spring is springing and we want to see your sweet faces smiling and covered in soup!!
Watch this space for more details. See you SOON!
Our first newsletter is up! For this month, we look back on March’s Full Fridge Club with insights from Chef Emmet, Timmy explores an Intrusive Q***r Thought, and Julia shares recipes from our March menus. Subscribe today! Link in bio 😊
Our Full Fridge Club Substack is live! Link in bio!
Our first newsletter will go out soon, so visit our page, subscribe, and check out our about page and welcome post for all the scandalous details!
💖💖💖💖💖
A few weeks ago, our Full Fridge Club menu was a love letter to Brooklyn’s and - two little restaurants nestled together in Williamsburg. I, Emmet, worked at Marlow & Sons right out of culinary school, entering that kitchen greener than green and leaving it very inspired and honestly a little windblown, too.
The short time I spent working under and had a huge impact on me, and so last week, a love letter was written — in the form of buttery silky gigante beans and crisp potatoes served with housemade aioli (a task I failed at over and over in that kitchen: aioli as humility practice, aioli as science experiment, aioli as WHAT THE F**K), a Caesar with aged parmigiana, chicken under a brick.
My favorite memory from Marlow & Sons:
It was early Spring, and I was in the basement kitchen at Marlow, setting up my brunch station, sipping coffee and avoiding climbing the narrow staircase to Diner’s kitchen — where I nervously fried potato chips each morning, elbow-to-elbow with the Diner cooks. Suddenly there is a flurry of whoops and cheers, and Chefs Ken & Andy come running around the corner, smiling, holding bunches of long green stalks aloft.
I was confused and asked: what is it? I learned that the first green garlic of the season had arrived from a local farm - a harbinger of Spring, foreshadowing of the bounty to come, something fresh to cook after months of storage roots.
Ken chopped the green garlic up, carefully folded it into softly scrambled eggs and passed it around for us all to eat. Eating those buttery garlicky eggs, I started to understand.
This enthusiasm and joyful reverence for local produce, for down-to-earth, simple food prepared with extreme thought and care has stuck with me, and is now what guides us at Common Table. We, too, are excited for the green garlic to arrive - sometime soon, inching closer to spring as the light gradually returns.
———
Guess what?! We are starting a Substack! Watch this space to sign up for monthly recipes, drawings, gay thoughts and random ramblings about food, much like this one. More to come!!!
Did you know that Common Table offers personal chef services? Yes, it’s true!
Chef Emmet presents unique and super-customized weekly menus where clients are provided beautiful, locally-sourced meals tailored to your needs and tastes! And all delivered right to your doorstep!
We’re currently accepting new Hudson Valley clients only.
Services start at $325, plus cost of groceries.
Interested? Email us at [email protected] to get started!
***rtranschef
Exciting news: We’re offering an exclusive a la carte menu for the holigays! There’s always a reason to gather over good food, so keep us in mind as you make your festivity plans.
We’ve got lots of delicious, locally-sourced items on our menu, with options for all! Don’t know what to feed your vegan Gen Z cousin? Trying to figure out a gluten free option for your date’s other date? Craving meatloaf and don’t know what to do about it? We’ve got you covered.
Order NOW for pick-up on Saturday December 23 from our kitchen in Kingston. The deadline to order is Monday December 18, so don’t dawdle - link is in the bio.
As always (the best part), we’ll be packing the with hearty meals for our neighbors.
We’re so psyched to report that our first ever pop-up dinner on the Common Table patio was a huge success! It was, in fact, an extremely Gay and extremely Autumnal Soireéeeeeee and we couldn’t be more grateful to everyone who bought a ticket and came ready to EAT. Extra special thanks to for being the best crew in the entire world, and for the beautiful Zinfandel that kept our guests rosy-cheeked and happy. MAJOR props and thanks to for these gorgeous photos that make us look so cute.
We’re taking the winter to regroup and plan, but keep an eye out in Spring ‘24 for more outdoor culinary party experiments. 🥂 👀 🌈 🔥 🍾
EVENT UPDATE: this Saturday is looking soggy, so we are RESCHEDULING our GAY SOIRÉEEEEEE to FRIDAY OCTOBER 27, from 5:30-8:30pm.
A feast in the rain is less fun than a feast under the setting sun (🙃). So! We celebrate and embrace the q***r art of pivoting, and hope you can still join us on Friday October 27th for a beautiful meal by the fire with wine from . There are a few seats left, so if this new date works for you, SMASH that bitly link in our bio!
We’re here at slinging boxed vegan lunches ‘til 4 or until we sell out. Come say hi and check out some art!
Q***r Soup Night Kingston is happening THIS SATURDAY on the newly-decked-out Common Table patio! Come on down for delicious soups & q***r friends, and help us raise some cash for .
Saturday July 8, 5pm - 8pm
Common Table, 191C Hurley Ave, Kingston NY
$10-20 suggested donation for all-you-can-eat soup, no one turned away
Featuring soups from / / - bios below
Vegan & gluten-free options / bread from / sweets from
Water provided, $1 seltzer, BYO other things to drink.
This event will be outdoors - masks are welcome but not required. There are no steps into the venue, but the restroom is not wheelchair accessible. Parking is limited, so carpool if you can!
Pruitt (she/her) grew up in Thailand, and is currently based in Kingston, NY. She operates Thaiglish, a Thai food pop-up. More than a shrine to nostalgia, Thaiglish is also an exploration and celebration of the dynamic nature of cuisine; its ability to adapt, change and grow - just as we do.
Jodi (she/her) is chef/owner of Full Heart Foods, a Kingston-based food venture. Jodi combines her roots in Judaism with her background in Doula work to offer snacks and meals that are best when shared with people you love. Jodi currently has a table at the Kingston Farmers Market where she sells her Challah, knishes, and other Jewish-ish treats.
Emmet (he/they) is at the helm of a pretty q***r little kitchen in Kingston. Common Table offers personal chef services, a locally-sourced meal subscription called Full Fridge Club, and other fun food-y and chef-y things in the Hudson Valley & Greater NYC. He is so excited to be hosting his first QSN at his newly renovated space on Hurley Ave!
Swinging thru on the solstice to report:
➕Full Fridge Club this past menu was GORGEOUS and featured 95% locally and organically grown veggies.
➕We have officially put over FIVE HUNDRED meals into the in 2023 and we are only halfway through!
➕ A portion of proceeds from Full Fridge Club on Juneteenth went to - check out their work and send them some love too.
➕We’ve got another sweet and veggie-forward week planned for this Monday - peep the menu, sign up at the link in our bio and prepare yourselves for beauty from
We are so excited to be slinging delicious lunch options at on Saturday May 27th. Pre-order your meal at the link in our bio and come sit by the gorgeous pool with your buds. Better yet, sign up for the fitness retreat and pump some iron while you’re there too 💪🤘
Lunch Menu to get you jazzed:
Ruby ‘Kraut Rice Bowl (GF) - $15
Herbed Brown Rice / Pistachio / Turmeric Pickled Egg, Arugula, Ruby ‘kraut, Herby Vinaigrette
Add-ons:
House-cured Steelhead Trout + $4
Pastrami-spiced Tofu + $3
Kale Caesar with Crunchy Seeds (GF) - $12
Lacinato Kale, Toasted Seeds, Roasted Chickpeas, Radish, Caper Caesar Dressing (vegan)
Add-ons:
Grilled Chicken + $4
Grilled Tofu + $3
Hummus & Pickles on a Sandwich (VEGAN) - $14
Flatbread, Spiced Hummus, Roasted Sweet Potato, Spicy Pickles, Pea Shoots
BEVERAGES - $4
Gingery Lemonade (maple-sweetened)
Hibiscus Mint Iced Tea (unsweetened)
Well well well, look who is featured in The Chronogram? Click through to read more about what we do, and visit our website to sign up for our locally-sourced weekly meal subscription service.
Let Chefs Julia Turshen and Emmet Moeller Cook for You
Ok so we made it to March, the world is a scary mess, there are still a few weeks of winter and also we love you. So! For the month of March, we are offering 15% off one-off orders of Full Fridge Club. Try us out for a little less, and give yourself a leg up by filling your fridge with beautiful, colorful, carefully-sourced and q***rly prepared ready-to-eat food. Enter code DOPAMINE at checkout.
And don’t forget, we now offer delivery to parts of Ulster County, so you may not even need to leave your house. 💕🤘💕
This week’s Full Fridge Club menu was brought to you by deep winter, a sort of meta riff on carrots, Long Season Farm field lunch/fridge club leftovers by , and Emmet’s poached egg nostalgia trip from their days on the line .
I won’t say much more, except that Julia made a ridiculously good roasted and raw carrot and kohlrabi salad and that I, Emmet, poached 150 eggs for a reheat-able version of shakshuka and wouldn’t shut up about learning how to do it, straight out of culinary school, under the benevolent tutelage of and ( ). I always had egg all over my shoes at Marlow, but this time I managed to keep things neat.
Blah blah blah, what I’m trying to say is that we are really putting our backs into Full Fridge Club and churning out some beautiful winter menus that have a lot of zest and pep AND we now offer delivery to Kingston, Stone Ridge, High Falls and Accord - so there’s really no excuse to not sign up. Link, as always, in the bio.
Ok folks! The time is now! Get your orders in TODAY for Monday’s x Full Fridge Club, the first in our Friends & Lovers of Full Fridge series. Chef Pruitt is gonna be leading the team, serving up a week’s worth of delicious, Thai comfort food (packed with locally sourced veggies) to stock your fridge.
All dishes are vegetarian with the option to add some grilled chicken (yes pls) if that’s your thing. Pick-up in Kingston this Monday, January 30th between 5-7pm.
For each client we will put at least one meal in the community fridge at for our neighbors to take home.
Sign up today at the link in our bio!
📸 1&3:
📸 2:
We are **extremely** pleased to announce the first ever “Friends & Lovers of Full Fridge” (heretofore known as FLoFF) week, coming to Full Fridge Club Monday January 30!!!
You may be asking yourself, “self, what is FLoFF?!” Well I’ll tell you. Part of the idea behind Full Fridge Club was to be able to use it as a platform for amplifying and supporting other chefs we love and admire by featuring them / inviting them to pop up for a week of FFC! What better place to begin this series than with darling friend and General Badass, Chef Pruitt of ?
We are thrilled to bring you a week of Thai comfort food, via Thaiglish, cooked up with love by Pruitt & myself.
Sign up at our website for a half share or full share - you can buy food just for pick-up on Monday January 30th, or get sassy and sign up for a weekly subscription so the good food train doesn’t end at the bottom of the purple rice container. Link to learn more and sign up is in our bio.
Don’t miss this one, it’s gonna be GOOD.
{Hat tip to Pruitt for the genius FLoFF idea. 💕💅🍽️}
There’s still time to sign up for this coming Monday’s Full Fridge Club! We are making you apple stuffing and parsnip celeriac mash and lots of other beautiful local veg! Link in bio to sign up. As a treat, here are some cutie shots from our very fun Halloween cook day. 🎃👻🎃👻
I’ve been thinking a lot about the power of collaboration lately. After ten years of working together with amazing activists and musicians to put on a social justice music camp, I left that field to go to culinary school. I knew that I adamantly needed a break from leadership, and I was a newbie in my field - I had a lot to learn, and so I turned my focus to refining my skills, experimenting, and figuring out where the hell I wanted to be in the food world. I moved into personal chef work pretty much right after school ended, so I worked alone most of the time. Of course, I’ve had mentors and immense support from loved ones ( and I’m lookin at YOU) - but I often felt like I was out there solo, just figuring it out one day at a time.
Fast forward 8ish years, and I find myself working with a wonderful group of people who bring energy and inspiration and jokes and gorgeous produce and immense skill to the Common Table kitchen. It feels like this project has grown so organically over the years, and I’m so humbled and thrilled that this is the work I get to do, and that I get to do it with people like & the rest of my small but mighty crew. And then there’s this wider constellation of collaborators - local farmers and food producers, other small food businesses in Kingston who work so hard to lift one another up, community members & orgs who cheer us on and fight every day to make Kingston a more just place to be… the list goes on.
So, here are some photos from a truly collaborative day in the kitchen, putting out food for this week’s Full Fridge Club, with gorgeous food grown by local heroes (the world’s cutest cabbages) & and so many others.
There are still some spots open for a Halloween Full Fridge Club pick-up (snarky costume from me guaranteed), and November dates are up on the site. Link in bio to sign up. Come taste what we’ve dreamed up for you.
***rkitchen
FULL FRIDGE CLUB REPORT: comin at ya!! We had another great day with a visit and veg donation from our friends at AND a drop-in from - thanks to both for the support!!
Today’s menu: Warm Lentil & Kale Salad with Scallions, Roasted Tomato & Chickpea Stew, Arugula & Treviso with Lemon Vinaigrette, Roasted Cauliflower Agrodolce, Rice Pilaf with Carrots & Turmeric, Braised Pork with Apricots & Olives
And of course, an otherwise empty was packed with delicious goodies this afternoon.
Today is a GREAT day to give yourself the gift of a Full Fridge! Link to sign up in our bio. 🤘 ***rfood
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I am a personal chef and freelance caterer working in New York City and the Hudson Valley.
Born and raised in central New York State, I grew up surrounded by farmland, cows, and apple orchards. When I moved to New York City in 2005, I continued to prioritize local, seasonal vegetables and sustainably raised animal proteins. I am grateful for our access to beautiful food, grown within 200 miles of this massive city.
A graduate of Natural Gourmet Institute of Health & Culinary Arts‘ Chef’s Training Program, I have a strong foundation in health-supportive, plant-based cooking. I have an affinity for traditional food preparation and preservation techniques, which means I do a lot of pickling, fermenting and slow cooking, resulting in deep, rich, complex flavors. My food emphasizes whole grains, cleansing and anti-oxidant-rich vegetables, and use of the entire plant or animal whenever possible.
I am well-versed in vegan, vegetarian and omnivore meal preparation, extremely comfortable with macrobiotics, and able to cook for people with a wide range of dietary restrictions (including gluten-free, candida, low-FODMAP, SCD, paleo, Whole30 and more). I believe that food plays a substantial role in our overall wellness, and am excited to work with clients to develop menus that support their own healing. I am committed to sourcing organic, local products whenever possible, with an eye on environmental sustainability, humane animal treatment and responsible labor practices. I am excited about the ways that good food brings people together, and I’m honored to be able to participate in that process.
I have worked as a personal chef, event and retreat caterer, recipe tester for Kombucha Brooklyn, and have cooked on the line at Marlow & Sons in Williamsburg. I am a proud q***r and trans chef, and I have 10 years’ experience working at a feminist music education non-profit, where I spent my days doing volunteer management, community organizing, anti-oppressive facilitation, fundraising and event planning. I am committed to building stronger, healthier and happier communities here in New York City and beyond.
I look forward to cooking for you!
