- Restaurants
Brunch-Sat & Sun 10-2
Dinner-Tues-Sun. 5-10
Late Night-Sat & Sun 10-12
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About
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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Highlights
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Jobs
CATERING & EVENTS COORDINATORCategory: Food Industry and RestaurantsThe Event Coordinator is responsible for booking, coordinating, overseeing, decorating, and performing other tasks as needed for Coltivare’s banquet and event spaces. In addition, the coordinator responds to all inquiries about reserving and showing the banquet and event spaces. Assists with menu development, invoicing, collection of payment and to ensure that every event has a Banquet Event ...read moreContact
Phone:(607) 882-2333BARTENDERCategory: Food Industry and RestaurantsThe bartender is responsible for knowing all aspects of working at the bar within Coltivare and knowledgeable of all food and beverage options that are available at Coltivare. The Bartender provides ideal service for our guests including providing excellent service to all guests at the bar and preparing restaurant drink orders in a timely manner. The Bartender must adhere to all state and ...read moreContact
Phone:(607) 882-2333KITCHEN EXPEDITORCategory: Food Industry and RestaurantsThe Expeditor’s responsibility is to help keep a smooth workflow between the kitchen and the tables. Working in a fast-paced environment to get proper orders out faster and more efficiently. The kitchen expeditor must have excellent communication skills and experience in a bustling restaurant setting. The expeditor will make service faster and better to help enhance our quality and reputation. ...read moreContact
Phone:(607) 882-2333 -
Whom to Contact
- Regina HollAuxiliary Director
- Scott RiesenbergerExecutive Chef and Director of Operations
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Directions
Corner of S. Cayuga & Clinton St.
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