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The culinary creative behind some of Orange County’s most renowned cuisine, including that of his own Pacific Pearl Catering Co., Chef Michael Campbell is a leader in regenerative fine dining. With a background that ranges from authentic Appalachian barbecue to classic Spanish and French techniques to the pristine farm-to-table model at Dan Barber’s Blue Hill, Chef Campbell uses The Ecology Center’s local seasonal produce to craft sublimely simple dishes that showcase unforgettable character and soul. Inspired by past dishes like curry- and coconut-crusted carrots and wood-fired birria beans with charred chiles, Chef Michael’s pairing of rustic and refined techniques will bring out the best of our bioregion’s signature flavors.
Join us for a rustic, family-style feast in The Ecology Center courtyard, featuring thoughtful courses crafted exclusively from ingredients grown on our 28-acre Regenerative Organic™ farm.
