Wholesale vs. Retail: How to Harvest, Pack, and Deliver your Products
Join us at HydroHouse Farms for a greenhouse tour, workshop, and a farm to table meal crafted by Terra Cotta Catering. Learn how to prepare and deliver your products for commercial and retail sales, as well as the important fundamental differences between each distribution method. Hear from an experienced Nashville Chef about the details that food establishments are looking for when sourcing local and how to meet their needs while maintaining the highest quality and integrity of your crop.
This workshop is funded through the USDA Marketing Services.
Workshop Details
February 23, 2026
10:00 AM - 1:00 PM, lunch included
Mount Juliet, TN (address provided in advance of event)
$10/person
Hassan Sharoff, HydroHouse Farms
Hassan founded HydroHouse Farms in 2016 with the intention of bringing quality, sustainable, responsibly grown food back to local communities. Previously he had worked in the financial service, digital media, non-profit, and hospitality sectors.
Through his various experiences he noticed a growing need for high quality food production and agricultural education. HHF was created to meet those important needs. Hassan graduated from Vanderbilt University with a Bachelors in Mechanical Engineering. In his spare time he enjoys making music, playing sports, and running around with his dog
Michelle Carrow, HydroHouse Farms &Terra Cotta Catering
Michelle is a chef with over a decade of experience in various sectors of the hospitality industry. Her enthusiasm for hyper-seasonal vegetable-forward cooking is reflected in the food she creates and grows.
At HydroHouse Farms, she hosts events and educational gatherings in the hopes of bridging the gap between farmer and consumer. When Michelle's not cooking she's tending the garden or hanging with her cats.