Mary visits Paris and is exposed to the bounty of farmer’s markets for the first time.
Mary begins catering for family and friends as a student at Bennington College.
Mary moves to New York City. She starts working at EAT.
Mary runs the executive dining room at The GAF Corporation and begins catering for a New York's art collector clients on the side.
Mary builds her first commercial kitchen in a former cheese refrigerator on Franklin Street in Tribeca and begins operating DBA The Cleaver Company.
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.
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.
The Cleaver team prepares over 50,000 meals for recovery and relief workers at St. Paul's Church in lower Manhattan.
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.
The Green Table opens as an 19-seat wine bar and restaurant in Chelsea Market.
The Green Table expands to 50 seats.
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.
Mary and her husband Ashley purchase 196 acres of farm and woodland in northern Washington County, NY, founding Green Table Farms.
With the addition of chickens, Green Table Farms in Hartford, NY begins its first full farming season. Ashley 'retires' to be the farmer.
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.