Lunchtime Lectures and Evening Demonstrations/Tastings

Enjoy delicious food provided by the Garden’s caterer, Meriwether-Godsey, while participating in demonstrations on flower arranging, cooking, mixology, healthy eating, and more.  Lunchtime Lectures include a light lunch.  Garden to Glass Evening Demonstrations include beverage samples, hors d’ oeuvres, and admission to Flowers After Five.

Use the class title to navigate to a detailed description or search for classes in our Active Network registration site.  Online registration can be accessed through either link.

Lecture and Tasting Schedule, April-September 2017


Lunchtime Lectures

Say It With Color! | April 12

David Pippin shows you how to create a colorful arrangement by using hues of monochromatic colors to produce a sophisticated, subtle effect.

All Abuzz About Honey | June 28

Learn tips and tricks for the many ways in which honey can be incorporated into your diet during a demonstration of delicious honey-infused recipes.

Farm to Table: Arranging with Locally Sourced Materials | September 21 (date change!)

Designer David Pippin creates arrangements from materials found locally, and, as a plus, shows you techniques to stabilize your arrangements without the use of floral foam or other petroleum-based products.

Garden to Glass: Evening Demonstrations and Tastings

Summer Shandies | June 29

Learn from a local mixologist how to create your own refreshing summer shandies using your favorite craft beer, fresh local produce and ingredients from the garden.

Botanical-Based Cocktails | July 20 (Reservations are full!)

Bring your garden to your glass as you learn how to create quick, easy and delightful summer cocktails using ingredients common to your backyard flower or herb garden.

Honey-Infused Cocktails | August 17

Discover why honey-infused cocktails are “the bee’s knees” as you learn of many of the delicious ways “nature’s sweetener” can be used to enhance your favorite summer beverages.

Cocktails from Late Summer’s Bounty | September 14

Learn how to use smoked, charred and grilled produce from the late summer harvest to create delicious craft cocktails and accompanying hors d’ oeuvres.

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