Owners: Chef Marc Meyer, wife, Vicki Freeman, Owners: Chef Marc Meyer, wife, Vicki Freeman, and partner Chris Paraskevaidesand partner Chris Paraskevaides

““Cookshop is selling virtue, and it’s suffused with Cookshop is selling virtue, and it’s suffused with it, even in ways that aren’t bluntly advertised” it, even in ways that aren’t bluntly advertised”

NY Times 2005NY Times 2005

History in the Making…History in the Making…

Italy: techniques to maximize flavor; use of freshest ingredients possible; groundwork for culinary style

San Francisco: refined commitment to seasonally, ingredient-driven cuisine; Chez Panisse large influence

New York: Five Points Restaurant opened in 1999, simple Mediterranean

approach Cookshop 2005, fused seasonal ingredients with environmentally

sustainable business practices

Cookshop Cookshop MenuMenu

Rustic, seasonal, Rustic, seasonal, American foodAmerican foodIngredient-driven cuisineIngredient-driven cuisineSeasonal and local foods Seasonal and local foods onlyonlyGrowth hormone free, Growth hormone free, humanely raisedhumanely raisedOnly wild fish and grass-Only wild fish and grass-fed, pasture-raised, fed, pasture-raised, antibiotic-free beef, lamb, antibiotic-free beef, lamb, veal and pork, f/local veal and pork, f/local family-run farmsfamily-run farmsFocus on daily specialsFocus on daily specialsExtensive wine list Extensive wine list f/small producersf/small producersUse of as many animal Use of as many animal parts as possibleparts as possibleMenus use recycled Menus use recycled paperpaper

““You must constantly be evolving and learning in this You must constantly be evolving and learning in this business, I try to use as many sustainable products as business, I try to use as many sustainable products as

possible” Marc Meyerpossible” Marc Meyer Recycled bamboo chairs made by Brooklyn artist

Tables made from American oak; NOT endangered forests

Menus printed on recycled paper and composted

EcoSoft paper products and green-friendly cleaning products

Awards and Awards and RecognitionRecognition Slow Food Snail of ApprovalSlow Food Snail of Approval

Greenopia DatabaseGreenopia Database

2007 New York Magazine award for “Best Brunch to Gird Up for Gallery 2007 New York Magazine award for “Best Brunch to Gird Up for Gallery Hopping” Hopping”

2006 Time Out New York Eat Out Awards, Second Annual Award for “Most 2006 Time Out New York Eat Out Awards, Second Annual Award for “Most Addictive New Snack” ~fried spiced hominyAddictive New Snack” ~fried spiced hominy

““Cookshop: a place where eating well and doing good find common ground” Cookshop: a place where eating well and doing good find common ground” NY Times 2005NY Times 2005