Wild Foods Forage and Feast at Tompkins Cortland

Farm to Bistro Wild Foods Forage and Feast – Tompkins Cortland Community College

When: Saturday May 6th, 2017 – 10:30-2:30

Where: Starting at the TC3 Farm – 100 Cortland Rd, Dryden, NY

Ending at Coltivare Restaurant – 235 S. Cayuga St, Ithaca, NY

Cost: Public $35/Students $25. No one will be turned away due to lack of funds.

Spaces are limited so RSVP to haydenstebbins@gmail.com to reserve your spot.

Forage and Feast

 

 

 

Read more

Please follow and like us:

Culinary Students Improving the Food System Talk

“What’s Left on the Cutting Board: Culinary Students as a Lever for Improving the Food System”

Monday April 24th at 10:30  – Sprole Conference Room at Tompkins Cortland Community College in Dryden.

Coltivare KitchenSustainability issues are at the fore in our industry but too often it is up to accomplished chefs to have an informed opinion on these matters. Learn what is being done to inculcate sustainability and health-promotion practices among our student body and sample some hands-on solutions that are hitting the market, balancing taste, nutrition and improving the food system.

Jonathan Deutsch, Ph.D., is Professor of Culinary Arts and Food Science at Drexel University. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center. At Drexel, he oversees the Drexel Food Lab, a student-driven product development and food innovation lab focused on solving real world problems for industry and good food projects. He is the author or editor of six books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City(with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America  (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.

Read more

Please follow and like us:

Easter Grand Buffet Brunch at Coltivare

Coltivare BrunchColtivare Grand Buffet Brunch on Easter Sunday – Ithaca, NY

Coltivare Restaurant is the TC3 Farm’s partner in the Farm to Bistro Initiative at Tompkins Cortland Community College. This Sunday they will be hosting a Grand Buffet Brunch. Easter Sunday “Grand” Brunch Buffet: Adults $30, children 10 & under $15 (coffee & soft drinks included). Call 607-882-2333 to reserve your space (they’re going quick!). Click “Read More” for a full menu:

Read more

Please follow and like us:

Cured Meats Workshop

Upcoming Cured Meats Workshop at Cornell University

Cured Meats WorkshopTuesday and Wednesday March 14-15, 2017 at 8:30am to 4:30pm at Cornell University

Register Now for the upcoming seminar – to be held March 14 and 15, 2017 at Cornell University.

The Cured Meats Workshop is tailored to small-scale meat processors and restaurant owners interested in creating a value-added meat product for their customers.

The course consists of lecture sessions that will cover basic charcuterie, meat fabrication, casings, grinding, as well as an overview of HACCP, scheduled processes, and testing. Participants will also learn through on-hands sessions the basics of cured meats production in coppa, pancetta, speck and others. A full agenda for the event can be found here (PDF).

The cured meats workshop is ideally suited for small-scale meat processors and restaurant owners.

The cured meats workshop is instructed by industry experts and Cornell Dairy and Meat Foods Extension.

The official announcement can be found here (PDF). For further information contact MacKenzie L. Waro, Livestock Processing & Marketing Specialist, Harvest NY, at 607.287.1292 or visit us on the web at harvestny.cce.cornell.edu.

Read more

Please follow and like us:

Around the TC3 Farm – Student Post

Around the TC3 Farm Update – A Student Post by Steve

Well howdy there folks, just wanted to give you a little update on some things that are going on around the TC3 Farm lately. The tomatoes in the green house have pretty much run their course and we are now clearing out the plants to get the houses cleaned up and ready for winter plantings. Mostly thanks to our new Meadow Creature broadfork, we greatly increased our tomato yield this year compared to last, and we are still harvesting green tomatoes for the CSA and for the farm stand on campus. We also make sure we take the old plants away from the greenhouse to decay simply because we don’t want them around any other plants in case they have some sort of disease on them, playing it safe.

clearing greenhouse

Read more

Please follow and like us:

Dine Across America Food and Wine at Coltivare

Dine Across America Event at Coltivare Restaurant in Downtown Ithaca – Thursday May 19th, 2016

Experience Finger Lakes food and wine at its finest. This is a five course meal featuring signature American comfort foods prepared with locally sourced ingredients. Each course will be perfectly paired with a Finger Lakes wine by the Wine Marketing students of Tompkins Cortland Community College.

Menu features: West Coast Salad, New England Fish Chowder, Midwestern Ribs and Corn Bread, Southern Fried Chicken and Greens, and All American Apple Pie.

Dine Across America

Read more

Please follow and like us: