Happenings

Noteworthy

Happenings

Scroll down for a full list of our upcoming events.

Cooking Class

Pickling and Fermentation
Oct. 11, 6-8:30pm

Friday gets funky in our first-ever pickled and fermented foods class. Coltivare Sous Chef and resident-preserver John Corbin guest stars in this rare “second Friday” appearance, sharing his secret recipes for quick pickling and lacto-fermentation as well as dos, don’ts, storage tips, and how to incorporate these foods in your diet. Running the restaurant kitchen on a daily basis, he’s full of hard won wisdom he’ll pass along to save you the hassle. Ever sampled any of our house-pickled and fermented menu offerings? All John’s doing! There’s sure to be tasty food served and a beverage of the fermented adult variety too…

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 available for purchase online through Eventbrite

 
 
 

Cooking Class

Flowers and Food
Nov. 9, 6-8:30pm

Chef Patrick teams up with Catering and Events Manager Lauren Lowman for a two-fer class focusing on food and flowers. Learn how to use edible blooms to enhance your favorite foods with Chef Patrick. At the same time, enjoy instruction on how to select, create, and keep floral arrangements fresh with Lauren! When she’s not handling all of our event needs, Lauren’s green thumb is to credit for all the beautiful blooms and gorgeous greenery around the restaurant. You’re in good hands with this one!

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 available for purchase online through Eventbrite

 
 
 

Local Foods

Dinner and Reception
Nov. 19, 7-9pm

Join us for dinner and a multi-part evening event celebrating The History of Local Food and Agriculture. Begin with a free presentation 6-7 p.m. at the Tompkins Center for History and Culture (110 N. Tioga St.) given by students of the Sustainable Farming and Food Systems program with special assistance from Coltivare Executive Chef Patrick Blackman. After the talk, adjourn to Coltivare for a 7 p.m. ticketed event including a short cocktail reception and three-course local foods dinner prepared with help from the Tompkins Cortland Culinary Arts program. Learn more about the origin and inspirations of each dish from Chef Patrick and his student presenters as you enjoy the company of community members and College Alumni.

$35 price includes presentation, appetizer, dinner, and one drink ticket. Tickets available for sale through eventbrite.

This event is a joint effort of Tompkins Cortland Community College, Coltivare, and the Tompkins Center for History and Culture as part of an ongoing exhibit, “The Impossible Dream.”

 
 
 

5-Year

Anniversary Gala
Dec. 13 6-9 pm

We dreamed of this moment long before the culinary center opened its doors. There were days we thought we’d never make it and moments we almost lost sight of why it was worth it. Through it all our students, our college, and our community have been the most salient reminders of our mission, to educate and inspire. Yes, our 5th anniversary is finally here!

We’re throwing the Coltivare party of all parties and you are the guest of honor. Help us celebrate five years cultivating learning, land, and local food.

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 pairing dinner tickets, cooking class tickets, Coltivare gift certificates, signature merchandise, and more!

The Deets:
Friday, December 13, 6-9 p.m. at Coltivare | $35 per person. Tickets for sale on 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 available for purchase online 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 available for purchase online 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 available for purchase online through Eventbrite