Media Going goat for burrata

Never mind that Nectar is essentially a pan-Asian restaurant. I'm willing to concede chef and co-owner Patrick Feury his desired "eclectic" status if he continues to make his exceptional goaty twist on burrata-style stuffed mozzarella. Feury, who's long been a proponent of local dairies and has studied cheesemaking in recent years, decided to use goat's milk from Yellow Springs Farm for his take on the indulgent, cream-stuffed Italian classic.

Smith Women in the World Profile

Catherine Cosentino Renzi ’86
Award Winning Cheesemaker

Catherine Cosentino Renzi and her husband, Al, milk 30 Nubian goats on 8.5 acres in Chester Springs, Pennsylvania. They produce 30 varieties of goat cheese, many of them seasonal. Yellow Springs’ motto is “Connecting sustainable landscapes to sustainable food systems since 2001.” Renzi’s personal motto hangs on a magnet on her refrigerator: “Leap and the net will appear.