Mas (Farmhouse)39 Downing Street

Executive Chef: Galen Zamarrawww.masfarmhouse.com

Food is 100% locally sourcedpurchase directly from small farms

Menu changes daily and is created around what is seasonal and available locally is used as possible

cuts of meat change daily because of thisMost wines and beers are locally sourced

Purchase biodynamic winesServe only fair trade tea, coffee, and dairy

DécorStumps used for chairs, floors, walls, tables, and hostess stands all made of reclaimed wood from old farmhouses.

Stone walls sourced locally.

Décor to invoke old French farmhouse.

Cut up old menus and reuse as servers notebooks and at hostess stand. Use all recycled paper and office supplies.Use 100% biodegradable and non-toxic cleaning suppliesMinimal packaging because order from small farms

less fuel used because food items travel short distances

Compost all food wastes - recycle all office supplies

Use recyclable materials such as glass bottles for milk that are returned to farm and refilled

Staff

Employees are 100% local

All employees receive free subscriptions to food magazines such as Edible Manhattan and Edible Brooklyn

Staff go on trips to local farms, breweries, and wineries

Staff accompany head chef to farmers markets and assist with purchasing

Community InvolvementChef Galen Zamarra gives:

free lectures on all natural baby foods

cooking demonstrations

classes on importance of eating locally in Bronx

Chef Zamara also participates in:Schoolsauctions

city greenmarkets

Wildflower Weekteaches about wild foraging for food