Farm-to-table dining doesn’t always mean bringing the food off the farm. At Bad Seed we are welcoming diners to visit and enjoy a freshly prepared meal on our farm. We have partnered with local chef Zach Berger and are bringing our guests fresh, local, seasonal meals prepared on-site using a combination of our own produce and ingredients from other Hudson Valley farms. Farm dinners at the Cidery are all about the food—how it’s grown, who nurtures it, how it’s cooked and pairing it with unique small batch ciders. Dinners will be limited to 50 guests eating at picnic tables set on our grounds surrounded by the orchards and fields that are the source of the meal. You just can’t get any closer to the roots of our food culture.
Dinners are held on select Saturday evenings from 6-9:30 PM. When guests arrive, they are typically greeted with appetizers and a welcome glass of cider for the first 30 minutes. Thereafter, we take guests on a 20 minute tour of our cidery. Following the tour, guests sit down to the first course. Our long dining tables encourage conversation among dinner guests. The slow food nature of the meal allows guests time to wander the cidery and explore between courses. Ciders are paired with each course by Bad Seed Cidermaker Devin Britton and Chef Zack Berger. The evening concludes as the skies typically show off the end of the day with a brilliant sunset as the dinner comes to a close around 9 pm.
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Farm-to-table dining doesn’t always mean bringing the food off the farm. At Bad Seed we are welcoming diners to visit and enjoy a freshly prepared meal on our farm. We have partnered with local chef Zach Berger and are bringing our guests fresh, local, seasonal meals prepared on-site using a combination of our own produce and ingredients from other Hudson Valley farms. Farm dinners at the Cidery are all about the food—how it’s grown, who nurtures it, how it’s cooked and pairing it with unique small batch ciders. Dinners will be limited to 50 guests eating at picnic tables set on our grounds surrounded by the orchards and fields that are the source of the meal. You just can’t get any closer to the roots of our food culture.
Dinners are held on select Saturday evenings from 6-9:30 PM. When guests arrive, they are typically greeted with appetizers and a welcome glass of cider for the first 30 minutes. Thereafter, we take guests on a 20 minute tour of our cidery. Following the tour, guests sit down to the first course. Our long dining tables encourage conversation among dinner guests. The slow food nature of the meal allows guests time to wander the cidery and explore between courses. Ciders are paired with each course by Bad Seed Cidermaker Devin Britton and Chef Zack Berger. The evening concludes as the skies typically show off the end of the day with a brilliant sunset as the dinner comes to a close around 9 pm.