By Evan Dawson, Finger Lakes Editor "The butcher and the baker were the first chefs, if you ask me." So states chef Marc Meyer of Cookshop in New York City. Then, on the restaurant's website, he explains that his passion runs deep for "sustainable ingredients, humanely raised animals and the support of local farmers and artisans." The result is a clever, impressive menu comprised often of local ingredients. And so you might be wondering: How about the wine? Not local. Like most New York City establishments, Cookshop had a very nice wine list that lacked New York state producers. But…
