Our Timeline
1964
Mary visits Paris and is exposed to the bounty of farmer’s markets for the first time.
1970
Mary begins catering for family and friends as a student at Bennington College.
1977
Mary moves to New York City. She starts working at EAT.
1979
Mary runs the executive dining room at The GAF Corporation and begins catering for a New York's art collector clients on the side.
1981
Mary builds her first commercial kitchen in a former cheese refrigerator on Franklin Street in Tribeca and begins operating DBA The Cleaver Company.
1986
The Cleaver Company, Inc is officially incorporated on January 13 and builds its second kitchen and first retail space on the corner of West Broadway and White Street.
1996
The Cleaver Company becomes one of the original tenents of the newly developed Chelsea Market, selling chicken and vegetable pot pies and take-out lunch.
2001
The Cleaver team prepares over 50,000 meals for recovery and relief workers at St. Paul's Church in lower Manhattan.
2003
Mary joins with farmers and advocates of the local farm and food economy to found Farm-to-Chef Express. The first network of its kind, Farm-to-Chef connects farmers in the Hudson Valley directly with chefs in New York City, creating a local, small-scale distribution model for producers in the New York region.
2003
The Green Table opens as an 19-seat wine bar and restaurant in Chelsea Market.
2008
The Green Table expands to 50 seats.
2012
Table Green and Table Green Café at The Battery open, bringing concession style food and New York State Beer and Wine to the Bosque Gardens.
2012
Mary and her husband Ashley purchase 196 acres of farm and woodland in northern Washington County, NY, founding Green Table Farm.
2014
With the addition of chickens, Green Table Farm in Hartford, NY begins its first full farming season. Ashley 'retires' to be the farmer.
2018
Cleaver Co moves operations into a large space on the 9th Ave side of Chelsea Market and opens Cleaver Counter, a casual restaurant, bar, and event space with capacity for 170 guests.