Chef John Corbin at Coltivare drops arancini containing smoked salmon into a fryer.
At the same time, he grills marinated cauliflower for another dish. The tongs hit the grill with a clang and flames darken the vegetables before Corbin places them onto a piece of bread with paté.
Corbin continues adding ingredients and garnishes to the food, and even whips up a strawberry shortcake before showing off Coltivare’s three latest mouthwatering culinary creations.
Those aromas and tastes were just a few samples of what many can look forward to the last week of June at Coltivare during Bite of Ithaca.
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