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 sale through Eventbrite

Food & Wine

For Scholarships
Feb. 20, 4-6pm

Coltivare and the American Association of University Women-Ithaca Branch, are teaming up to bring you an evening of food and wine pairing in support of student scholarships. Join us in the amphitheater for an interactive cooking demonstration, wine pairing, and tasting put on by Executive Chef Patrick Blackman. A reception to follow (included with pairing purchase) will offer light hors d’oeuvres, cash bar, and additional information on the AAUW’s mission advocating educational equity for women and girls.

Proceeds of this event will support the Tompkins Cortland Community College Foundation scholarship for women returning to school. Half-priced AAUW membership deals will also be available.

Your $45 purchase includes both the food and wine pairing 4-5 p.m. and reception to follow 5-6 p.m. (A separate $15 ticket option is also available for those wishing to attend the reception only). Tickets for sale through Eventbrite.

Mardi Gras

Fundraiser
Feb. 25 5-8 pm

Tompkins Cortland Community College and Coltivare are excited to bring you a night of Mardi Gras-style merriment benefitting Tompkins County through the United Way.

Enjoy authentic Cajun and Creole appetizers from New Orleans native and Coltivare Executive Chef Patrick Blackman. Try sweet and savory options both guaranteed to transport you to the bayou. Sip beverages prepared for you by local celebrities. And sway to the rich, funky sounds of the Fall Creek Brass Band. Best of all, support United Way of Tompkins County!

100% of profits raised directly aid your neighbors in the Tompkins County area through local programs funded by the Community Care Fund.

Each $40 ticket purchase includes Mardi Gras beads, your entry to the party, your enjoyment of food and music, and one complimentary drink voucher (additional drinks and vouchers available for purchase). 50% of each ticket is a tax deductible donation to United Way of Tompkins County. Tickets available for sale on eventbrite.

Cooking Class

Chef's Charcuterie
Mar. 14, 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

Cooking Class

Method to the Madness
Apr. 11, 6-8:30pm

Decode menu terminology and demystify cooking techniques with Tompkins Cortland culinary arts grad and Coltivare events chef Steve Mead! Sure you might know how to braise or roast, but how about sous vide or saute? Learn when and how to apply these methods at home as well as understanding them next time they’re referenced on your favorite Food Network show.

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

Summer Smorgasbord
June 13, 6-8:30pm

It’s the seasonal veggie (vegetarian friendly!) cooking class you’ve been looking for. Coltivare Executive Chef Patrick Blackman is back at the helm for a new internationally-inspired spin on last summer’s sold out CSA Mystery Basket class. Local goes global just ahead of the summer solstice as participants compose a meal of cultural dishes drawn from around the world, using ingredients sourced from our own backyard.

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

Sauces, Dressings, Marinades
July 11, 6-8:30pm

Just in time for summer salad and backyard barbecue season, Chef Ernie takes us on a journey South of the border for a class on sauces, dressings, and marinades inspired by the flavors of Mexico. Learn how to make a flavor-packed marinade whose leftovers can be turned into a sumptuous sauce for your dish. Use every day kitchen gadgets to whip up a mouth-watering vinaigrette that celebrates the bright colors and bright flavors of summer.

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

Peachy Keen
Aug. 8, 6-8:30pm

Just as summer reaches peak ripeness, Coltivare Pastry Chef Marion Ferrer returns to the teaching kitchen with a baking class celebrating all things peaches. Shortcake, cobbler, crisp and more, learn to master recipes utilizing in-season fruit with easy substitutes you can use all year long.

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 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