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Chef Seth Williams stops by our gardens to decide “What’s for Dinner?”

Chef Seth in the herb garden

Chef Seth Williams checks out what’s growing in the Herb Garden.

Chef Seth Williams stops by our gardens to decide What’s for Dinner?

In preparation for our upcoming farm to table event, Chef Seth Williams visited Camphill Village Kimberton Hills to meet with our gardeners and dairy farmer, take a walk around our herb and CSA gardens, and ultimately decide What’s for Dinner?

Our inaugural farm to table fundraising event What’s For Dinner? will be held on Friday, September 26, starting at 6 p.m.

The evening’s menu will be filled with local and organic foods, many also biodynamic, either grown or raised right in Kimberton Hills, or by our neighbors. The event will begin with hors d’oeuvres, beer, wine and cider in the Secret Garden Herb Garden, followed by dinner in the Camphill Café. Between courses, attendees will hear directly from the growers and producers to learn more about the foods served that evening, including everything from pork to produce.

The menu will feature food and beverages from:
Birchrun Hills Farm
Blue Marble Beverages
Kimberton Hills Dairy
Sankanac CSA
Seven Stars Farm
Sweet Water Baking Company
Victory Brewing Company
Yellow Springs Farm

Tickets range from $125 per person to $250 for VIP seating. Reservations may be made online at Special dietary restrictions will be honored. Thank you to our sponsor, Bentley Systems.

Our chef for the evening, Seth Williams, is currently with Landis Store Hotel, located in Boyertown, Pennsylvania.

Mary points out different varieties of kale to Seth.

Mary points out different varieties of kale to Seth.


Seth tastes some husk cherries.

Seth tastes some husk cherries.


During his time in culinary school, Seth did his internship at the historic and nearby Kimberton Inn, under Chef Jim Trainer. In 2009, he graduated from the Culinary Arts program at the Art Institute of Philadelphia. He continued at the Inn for another two years, honing his skills in all areas of food prep and cooking. In 2011, he joined the staff at Landis Store Hotel. His approach is “world fusion,” creating unique foods from artful and exciting combinations of ingredients.


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