The Ecology Center

Celebrate the Craft Food Festival

This Goat Cheese Souffl� is made with real butter, flour, whole milk, green garlic or leeks, heavy cream, eggs, goat cheese, fresh thyme and Italian parsley. A delight for the tastebuds!

New Garlic & Goat Cheese Soufflé

The Collard Greens are influenced by the flavors of olive oil, onions, garlic, chili, white wine, vegetable stock, apple cider vinegar, topped with dried tongue or fire or borlotti (cranberry) beans.�

Braised Collard Greens with Tongue of Fire Beans

The Meatballs are crafted with rice noodles, tossed with Thai sweet and spicy sauce. The rice noodles are placed inside lettuce leaves, then topped with the meatballs and lemongrass relish.�

Vietnamese-Style Pork Meatballs

The Cider-Braised Pork Belly is influenced by the flavors of allspice, cinnamon, cloves, carrots, celery, onion and garlic. It features an apple glaze and a homemade sea salt. If you don't have access to the fresh sea water needed to make your own sea salt, you'll have to use a good quality sea salt to achieve similar results. You can also purchase seawater for cooking to make your own.

Cider-Braised Pork Belly