Happenings

Noteworthy

Happenings

Scroll down for a full list of our upcoming events.

5-Year

Anniversary
Dec. 13 6-9 pm

Our 5th anniversary is finally here! Help us celebrate five years of farm-to-bistro education.

The Party: A full restaurant takeover complete with guided behind-the-scenes-tours, music, local beverages tastings, hot cocoa, cash bar, and appetizers a’plenty.

The Prizes: Two complimentary raffle entries with a chance to win over $2000 in Coltivare event tickets, private parties, gift certificates, merchandise, and more!

The Deets: Friday, December 13, 6-9 p.m. at Coltivare | $35 per person (includes two raffle entries). Tickets for sale through eventbrite.

 
 
 
 
 
 

Cooking Class

Seasonal Sweets
Dec. 14, 6-8:30pm

Coltivare Pastry Chef Marion Ferrer joins us again just in time for holiday party and stocking stuffer season. Instead of breaking the bank on store bought gifts and goodies this year, brush up on some sweet homemade treats sure to please even the grumpiest grinch on your list. Join us as we whip up white chocolate peppermint cocoa, try our hand at almond butter toffee, and cut out some snowflake shaped sugar cookies.

Kick off at 6:00 with a quick round of introductions then get hands-on in the Coltivare culinary lab in a fun and interactive class complete with tastings, takeaways and an adult beverage pairing. An ideal class for nature-loving foodies, couples, friends, and the outgoing solo cook looking to meet new people. No experience or expertise necessary.

$50 price per person is all inclusive (food/adult beverage/recipe cards). Expect to leave full, happy, and likely with leftovers! Tickets for sale through Eventbrite

 
 
 

Cooking Class

Lean Mean Protein
Jan. 11, 6-8:30pm

Coltivare Lead Line Cook Chef Pete Corwin is a lean, mean, protein machine. A steady hand and an expert eye in the craziness of the restaurant kitchen’s dinner rush, he is a valued part of our team making his making his very first cooking class appearance! With a long culinary career including many steakhouse stints, he’ll be teaching us about all things meat: From searing to finishing, temping, tenderizing, marinating, and more. Learn the do’s and don’ts of protein prep, and all about the transformation it undergoes in the cooking process.

Kick off at 6:00 with a quick round of introductions then get hands-on in the Coltivare culinary lab in a fun and interactive class complete with tastings, takeaways and an adult beverage pairing. An ideal class for nature-loving foodies, couples, friends, and the outgoing solo cook looking to meet new people. No experience or expertise necessary.

$50 price per person is all inclusive (food/adult beverage/recipe cards). Expect to leave full, happy, and likely with leftovers! Tickets for sale through Eventbrite

 
 
 

Living Roots

Wine Dinner
Jan. 17, 6-8pm

Local meets global as we welcome Finger Lakes/Australia hybrid Living Roots Wine & Co. to Coltivare for our first-ever pairing dinner together. A new addition to the restaurant’s wine list, Living Roots was founded by husband and wife team Sebastian (of Adelaide, Australia) and Colleen (of Rochester, NY) Hardy. The intercontinental label pays homage to family heritage while also branching out to new places, styles and techniques. With a menu made to match, join us for a small, 3-course, 20-seat wine pairing dinner sure to warm you through the cold January night. Tickets for sale through Eventbrite.
 
 
 

Drag

Brunch
Jan 25, 11am-1:30pm

Drag brunch is back…again! Tilia Cordata returns to Coltivare to reprise her role as mistress of ceremonies for a follow up to our last two popular shows. Enjoy performances from a stellar line up of soon-to-be-announced drag royalty as well as a full buffet brunch spread. $30 includes food, entertainment, and a drink ticket to be redeemed for your choice of signature cocktail OR mocktail! Cash bar after.

Doors open for brunch at 11 while the show starts at noon. Tickets for sale through Eventbrite.

 
 
 
 
 
 

Cooking Class

Big Easy Bites
Feb. 8, 6-8:30pm

Chef Patrick takes us back to his hometown roots in this one, drawing on his boyhood and first professional culinary experiences in New Orleans. We learn the subtle differences between Creole and Cajun cuisines, their origins, and ancestry, as we celebrate an early Mardi Gras in the Coltivare culinary lab. A follow up to last March’s amphitheater class of the same name, this one gives participants a chance to get more hands on, learning to prepare traditional dishes like tasso shrimp, po boy, and gumbo.

Kick off at 6:00 with a quick round of introductions then get hands-on in the Coltivare culinary lab in a fun and interactive class complete with tastings, takeaways and an adult beverage pairing. An ideal class for nature-loving foodies, couples, friends, and the outgoing solo cook looking to meet new people. No experience or expertise necessary.

$50 price per person is all inclusive (food/adult beverage/recipe cards). Expect to leave full, happy, and likely with leftovers! Tickets for salethrough Eventbrite

 
 
 

Cooking Class

Chef's Charcuterie
Apr. 11, 6-8:30pm

Tompkins Cortland Community College Culinary Arts chair Amanda Bisson and Coltivare Sous Chef John Corbin are teaming up to teach a class on charcuterie–the cured meat cheese board staple. Using local pork and other ingredients, the class will focus on sausage-making including types like chorizo, bratwurst, and Andouille, as well as techniques for preparation such as smoking, poaching, and frying.

Kick off at 6:00 with a quick round of introductions then get hands-on in the Coltivare culinary lab in a fun and interactive class complete with tastings, takeaways and an adult beverage pairing. An ideal class for nature-loving foodies, couples, friends, and the outgoing solo cook looking to meet new people. No experience or expertise necessary.

$50 price per person is all inclusive (food/adult beverage/recipe cards). Expect to leave full, happy, and likely with leftovers! Tickets for sale through Eventbrite