Forage With Friends

This fall, Seminary Hill invites you to Forage With Friends, a graft-to-glass three-day, two-night getaway that brings you into the daily routines of the world’s first cidery built using Phius’ Passive building standards, complete with a Michelin Key hotel stay and farm-to-table dining by an ex-Nobu chef.

Available on weekends from Friday, November 13 until Sunday, December 6.

Itinerary

Friday: A six-course dinner by Executive Chef Edwyn Ferrari (Nobu, Morimoto) at The Tasting Room, ideal for Friendsgiving getaways with Turkey Salisbury steak, green bean casserole, and a Baked Alaska with sweet potato ice cream and marshmallow fluff.

Saturday: A foraging walk around the 12-acre organic orchard on a south-facing slope overlooking the Delaware River, ending with a live cooking demonstration of foraged dishes.

Sunday: A tour of the orchard and cidery with a guided tasting hosted by head cidermaker Joshua Hinchman.

Accommodation

You’ll be staying at The Boarding House at Seminary Hill, our Michelin Key hotel outfitted by local studio Homestedt. Apartments range from one to four bedrooms, accommodating two to eight guests each. They all feature living areas with equipped kitchenettes and private bathrooms.

Across the street from The Boarding House, The Old Ross House, a larger home complete with a sauna, can accommodate eight guests.

Cost

When you book your stay at The Boarding House, you can add the Foraging With Friends package for $200 per person. This fee includes all programming listed above, including the dinner on Friday, the foraging walk on Saturday, and the tour and tasting on Sunday.

Non-hotel guests can book the foraging walk ($75 per person) and the tour and tasting ($55 per person) on Resy.