Supplementing the educational offerings of Tompkins Cortland Community College, Coltivare houses three of the college’s four “Farm to Bistro” programs including Hotel and Restaurant Management, Culinary Arts, and Wine Marketing.
Our 17,000 square-foot culinary center includes a full-service restaurant, culinary lab, amphitheater, wine cellar and special event space. Under the supervision of professional staff and faculty, students experience every aspect of the operation.
Through the dynamic partnership of Coltivare and the TC3 Farm, our innovative Farm to Bistro program gives students hands-on experience in every aspect of the food-production system, answering market demand and leveraging the tremendous wealth of local food, wine, and agricultural production in the Finger Lakes.
Coltivare $5 Bites:
Roasted Cauliflower tossed in umami –packed marinade, farro risotto and seasonal vegetable.
June 29, 2018, 6:00-8:30pm — Gourmet Vegan cooking workshop
Course led by Coltivare Executive Chef Elliot Anderson, is $49.
Late Night Happy Hour Fridays, 8-10
Wine Down Wednesday,
Servee Sunday’s 4-6,
Tuesday: 4-9 p.m.
Weds-Sat: 4-10 p.m.
Sunday: 10 a.m.-3 p.m. & 4-9 p.m.