Cookshop is a popular restaurant in Chelsea near the High Line that serves up farm-to-table American cuisine.
In this video from Zagat, watch as editor Billy Lyons chats with chef Andrew Corrigan about how and why they make and sell soap out of beef fat.
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?
via Zagat
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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