Happenings

Noteworthy

Happenings

Cooking Class

Pumpkin Spice
Sept. 14, 6-8:30pm

Coltivare Pastry Chef Marion Ferrer’s July baking class debut was such a hit Chef Patrick has tapped her to kick off our latest series! Join us as we celebrate all flavors fall in this first class of our THIRD round of second Saturdays. Forget flavored lattes and stale candy corn, Chef Marion has outdone herself, promising to share with us the best recipes from her favorite season, including pumpkin pancakes with apple cider syrup, fanciful apple rose tarts, spiced nuts, and a special iced ‘n spiced cider.

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

Drag Brunch
Sept. 21, 11am-1:30pm

rag brunch is back and better than ever! Tilia Cordata returns to Coltivare to reprise her role as mistress of ceremonies for a follow up to our last sold out show. Enjoy performances from a yet-to-be-released list of drag royalty as well as a full buffet brunch spread and your favorite boozy cocktails. $30 includes food and the show as well as one complimentary cocktail before it becomes cash bar. Doors open for brunch at 11 while the show starts at noon.

Tickets available for purchase online through Eventbrite

 

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

 
 
 

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