Cookshop is a popular restaurant in Chelsea near the High Line that serves up farm-to-table American cuisine.
At Cookshop in New York City, Chef de Cuisine Andrew Corrigan has found a new way to help reduce food waste. By using leftover grass-fed beef fat to make soap, Corrigan has found a way to advance the farm to table movement one step further and stay true to the restaurant's mission of sustainability. So, what does Zagat Editor Billy Lyons think of washing his hands with beef fat?
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