In addition to having the first undergraduate Sustainability major in Ohio, Baldwin-Wallace College is doing a lot to green its campus — rethinking everything from energy use to its food service (see summary of initiatives).

The food service (with help from Gordon Food Service) had a chance to shine at a special dinner as part of the college's 2010 Sustainability Symposium. A hundred people were treated to the following meal, which provides many creative ideas about eating well from local food sources in Northeast Ohio.

Soup
Butternut Squash Bisque – Crème Fraîche
(Sandridge Foods, Medina, OH; Smith Dairy Products Company, Orrville, OH)

Salad
Baby Lettuce and Micro Greens Garnished with Tomato, Basil Couscous and a Cider Vinaigrette
(Chef’s Garden, Huron, OH; KJ Greens, Bristolville, OH; Sandridge Food Corporation, Medina, OH; T. Marzetti Company, Columbus, OH)

Entree
Roasted “Tallgrass” Strip Loin with a Shiitake Mushroom Compote
(Animals are raised in prime grazing pastures (pesticide and herbicide free), growth hormone and antibiotic free in the United States, J. F. O’Neil Packing Company, Omaha, NE; Mushrooms from Phillips Mushroom Farms, Kennett Square, PA)

Roasted Shallot Mashed Potatoes with Bacon and Colby Cheese
(Freshway Foods, Sidney, OH; Sugar Creek Bacon, Washington Court House, OH; Great Lakes Cheese, Hiram, OH)

Vegetarian Option
Capellini Alfredo with Acorn Squash and Local Vegetable Medley
(Ohio City Pasta, Cleveland, OH; Chef’s Garden, Huron, OH)

Asiago Bread
(Orlando Baking Company, Cleveland, OH)

Dessert
Melrose Apple Schnapps Tart with Caramel Sauce And Vanilla Ice Cream
(Bauman Orchards, Inc., Rittman OH; Paramount Distillers, Inc., Cleveland, OH; Smith Dairy Company, Orrville, OH; Toft’s, Sandusky, OH)

Fair Trade Organic Coffee