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Farm-To-Bistro August 7-13, 2017 Keeping You Connected Locally Owned & Operated TompkinsWeekly.com Vol. 12, No. 24 ARM TO ISTRO By Eric Banford F - -B food system,” he added. Tompkins Weekly “Our food choices are really important, and that’s he Finger Lakes something we try to convey Region is blessed to our students. Everything with a bounty of is connected.” farms, wineries, breweries The inspiration for T the farm came initially and restaurants that help make the “local food from a course that movement” a powerful Groundswell Center for attraction to locavores and Local Food & Farming tourists alike. organized. McLane sits Now in its third on Groundswell’s board year, Tompkins Cortland and, working closely with Community College’s Kelly Wessell, chairperson innovative Farm-to-Bistro of TC3’s environmental program gives students studies program, the course hands-on experience was slowly integrated into in every aspect of the the college’s offerings. industries that make this “In 2010, (then) region tick. President (Carl) Haynes Started in 2014, TC3’s came for a local food Farm-to-Bistro program celebration and farm tour supports four degrees: organized by the students, Culinary Arts, Sustainable and was so impressed he Farming and Food Photo by Eric Banford / Tompkins Weekly said it would be great to see Systems, Wine Marketing, Coltivare Executive Chef Elliot Anderson crafts his menu with regional ingredients, including offerings this as a degree program and Hotel and Restaurant from Tompkins Cortland Community College’s farm. at TC3 some day,” said Management. With the McLane. “Lo and behold, opportunity to learn on four short years later things the campus’s organic farm, Tompkins Cortland Community College program evolved from that.” take farming, culinary arts, Coltivare Restaurant hospitality, and food and hitting its stride in foodie-rich region purchases and uses many wine marketing classes, ingredients from the farm, and work at the Coltivare with the menu constantly restaurant in Ithaca, degree. These relationships are additional orchard; additional acreage changing to reflect the this unique program is the perfect growing, and the students applying from the college is being cleared to be produce that is currently in season. pipeline to train students who want for these four programs are also part of the farm so there are enough “I basically update the menu to work in any of these fields. growing.” fields to do cover crop rotations. All monthly, since that’s how often the “I feel that Coltivare has become Out at the TC3 farm, Farm of this is giving the students real life seasonality changes,” said Coltivare’s the epicenter for the four hospitality Director Todd McLane is heavy into experience in what it takes to get a Executive Chef Elliot Anderson. programs that TC3 offers,” said the growing season and preparing farm started. “Our current menu has a simpler, Jason Sidle, Coltivare’s director of for fall students to return to campus Students in the Sustainable classic presentation with chicken, operations. “Our hotel and restaurant soon. Farming and Food Systems degree fish, steak all sourced locally. It’s students work on a sales blitz “We’ve been building the farm program are required to undertake really great stuff.” during the year, and they help staff from scratch – the only thing that a fall, spring and summer farm Anderson started at Coltivare last with events as well. The sustainable was here was the barn, which we internship, which works out to year as the banquet chef, and moved farming students are, literally, fully renovated to house a classroom,” around 300 hours of hands-on to the executive chef role this year. developing our own organic farm he said. “It’s our production station experience. “Upstate New York is a very right next door to the college campus. as well, with a cooler and our farm “The work gives the students special place, it’s really exciting with “Our wine marketing students equipment. a good perspective on what they craft spirits, breweries, farmers and actually have a classroom located at “We’ve added a 3,000-square- want to do once they are done with dairy makers,” he said. “We’re lucky Coltivare, and with the Finger Lakes foot greenhouse that we do year- their degree,” said McLane. “One enough to have our own TC3 farm – Region becoming a leader in the round production in, we do our own of the important things we do is it’s great to have produce come right wine industry, we are working to train seedlings which we also sell, we do weekly field trips to other farms and from the farm and then turn around younger people for these many jobs custom growing for home gardeners food businesses to try to really tie and showcase it.” that will be offered for years to come. and small farms, and we have three in that food system and the sense Coltivare sources its menu from Our culinary students also have their unheated hoop houses also for year- of community that we have in the all over the region, not just from the classroom located at Coltivare, and round production,” McLane added. Finger Lakes area. TC3 farm and, as Anderson rattles it is a classroom equivalent to nine “We’ve been focused on annual “This area is a prime example off where various produce, wine, or full sized kitchens,” he added. “Our vegetables, but are branching out.” of how successful it can be to bring cheese comes from, it’s a veritable students learn through practical He painted a dynamic vision for together food businesses, craft Who’s Who of the Finger Lakes. instruction as well, having classwork the future of the farm: The addition beverages, the hospitality industry, “We buy from all over, depending that requires them to work in our of a berry orchard with elderberries they’re really all interconnected in on what’s in season, but we try to operation kitchen as part of their and currants, with plans for an terms of creating a just, sustainable Continued on page 9 ALSO IN THIS ISSUE Spotlight On ... Habitat for Humanity......................................page 3 CAP presenting its 27th annual Artist Market.......................page 8 Meet the Candidates: Tompkins County’s District 9....................page 4 CFCU moving headquarters to Ithaca’s Commons................page 9 Open Farm Days coming to Tompkins County.........................page 5 Lansing’s Hopkins continuing baseball dream in pro ranks....page 16 SIMMONS-ROCKWELL SUBARU NO MONEY DOWN LEASES NEW! 2018 SUBARU FORESTER 2.5i PREMIUM ALL-WEATHER PKG. ALL WHEEL DRIVE OR CLIMATE CONTROL, AUTO, 2.5L 4CYL. 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