Coltivare

Restaurant - Bar - Event Space - Culinary Wine Center
About Coltivare
Coltivare means “cultivate” in Italian. We cultivate learning and cultivate land. Then we transform it into local, farm-fresh dining. Our unique and seasonal menus use fresh food from the TC3 farm, along with other local ingredients.

Our menus have been put together by Executive Chef Richard Brosseau. Richard’s philosophy on cooking is to offer the tastiest food, which is done best by sourcing our ingredients locally. His style of cooking farm to fork originated more than 20 years ago before the locavore movement started gaining momentum. Chef Brosseau loves to present his farm-fresh ingredients by preparing them simply and letting their natural flavors shine.

Coltivare prides itself in being a pioneer of the “foodie” movement. We offer a modern, rustic, and inviting atmosphere that celebrates the brilliant flavors of food and drink. The future of food is not in a box. It’s in the soil. It’s in a real kitchen with real people. And it tastes incredible.

The TC3 Farm is located adjacent to the College’s Dryden campus and supplies fresh produce to Coltivare. Students experience cultivating the land using sustainable farming practices. In the near future, the farm will be run free of the commercial energy grid by using solar and geothermal technology instead.

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• TC3 Farm

• Regina Holl
  Auxiliary Director
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• Scott Riesenberger
  Executive Chef and Director of Operations
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Corner of S. Cayuga & Clinton St.