For the seminars, we recommend comfortable clothing and closed-toe shoes suitable for spending time outdoors. While participants won't be doing heavy farm work, many of the gatherings take place on working farms, in orchards, around gardens, near bonfires, or in kitchen spaces where terrain may be uneven and conditions can vary. Think comfortable, casual, and weather-appropriate.

For the Orchard Capstone Dinner, we encourage guests to dress in a way that feels special while still being comfortable on a farm. Think garden party, vineyard dinner, or a nice evening outdoors rather than formal black-tie attire. Dresses, button-downs, slacks, boots, and other elevated but practical attire are all welcome. We recommend avoiding high heels, as portions of the evening will take place on grass, gravel, and natural farm terrain.

Many of the gatherings will include tastings, samples, beverages, or light refreshments that are connected to the topic being explored. Whether it's stretching fresh mozzarella, tasting botanical beverages, enjoying wine alongside a farm tour, or sampling products made by local growers and makers, we believe learning is often best experienced through the senses.

Because each gathering is unique, offerings will vary from event to event. Participants will receive additional details and itineraries prior to each seminar so they know what to expect and whether they should plan for a meal beforehand.

Seed to Supper is designed primarily as an adult learning experience. While many of the gatherings take place in family-friendly environments, the seminars are intended for registered participants and may include alcohol tastings, educational discussions, and activities geared toward adult audiences.

Because many gatherings have limited capacity and are planned on a per-person basis, we ask that additional guests, children, or observers not attend unless arrangements have been made with us in advance.

Because many Seed to Supper experiences take place outdoors, weather is always a possibility. In the event of rain or other conditions that impact a seminar, we will evaluate each gathering individually and communicate directly with the participants registered for that specific experience. Depending on the circumstances, a gathering may proceed as planned, be modified, relocated, or rescheduled.

For the Orchard Capstone Dinner, a raindate of the following day (Monday, September 21) will take place. Should weather require a postponement, participants will be notified as soon as possible with updated details.

Seed to Supper gatherings take place at a variety of farms, vineyards, agricultural businesses, and maker spaces throughout South Jersey. Each experience is hosted at the location of the collaborating farm, grower, educator, or business leading that particular gathering.

Participants will receive addresses, directions, and any relevant arrival information prior to each event, but should expect to travel to the host location for each experience.

The New Jersey Agritourism Grant played a major role in helping bring Seed to Supper to life and allowed us to dream much bigger than we otherwise could have. The grant helped support the development of the program and made it possible to create a more immersive experience for participants.

To be candid, Seed to Supper represents one of the largest and most ambitious investments we've made since taking over the farm. Coordinating gatherings across multiple farms and businesses, working alongside educators, makers, and chefs, and concluding with a chef-led orchard dinner requires an enormous amount of planning, collaboration, and resources.

We've worked hard to price the experience thoughtfully. Our hope is always to create offerings at a variety of price points so that as many people as possible can connect with local agriculture. Seed to Supper is intentionally a more in-depth, premium experience, and we've done our best to keep the cost accessible while delivering something truly special.

Most importantly, your participation directly supports the farmers, educators, chefs, and local businesses who make experiences like this possible and helps us continue building meaningful agricultural programming for our community.

The menu will be developed throughout the growing season as Chef Dominic Piperno and the Hearthside team gain a better understanding of what local farms will be harvesting at the peak of the season. Guests can expect a multi-course, prix fixe meal featuring seasonal produce, proteins, and desserts inspired by the region's harvest.

Participants will have an opportunity to share dietary restrictions prior to the dinner, and we will do our best to accommodate dietary needs whenever possible. However, because the menu is designed as a seasonal, chef-led experience, we may not be able to accommodate all food preferences or provide substitutions for individual courses.