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10:30am Registration

11:00am Program- Steve will give a behind-the-scenes description of logistics and planning for floral events and shops, tracing all the steps involved from design ideas to event production.

In honor of RGC’s founders, wear a 1920’s outfit to celebrate our 100th birthday (March 13 ).

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Registration 10:30am

11:00am Program- When it comes to creating a sustainable home landscape, much can be accomplished by doing less. In this presentation, Landscape Designer Dale Batchelor covers some basic conservation principles with examples from her own and clients’ gardens.

Lunch menu: Regular lunch: Mixed green salad, pecan crusted boneless pork cutlet, baked potato, vegetable medley.
Vegetarian lunch: Jumbo grilled marinated portobello mushroom, stuffed with spinach, red and yellow bell pepper, zucchini, and eggplant, topped with melted fresh mozzarella over Penne Pasta.
Entree salad: Mixed green salad with strawberries, chicken and balsamic dressing.
Gluten free lunch: GF version of the regular lunch.

10:30am Registration

11:00am Program- Bobby J Ward will talk about Elizabeth Lawrence (1904 – 1985), often dubbed the Jane Austen of the gardening literary world. In 2004, “Horticulture” magazine considered Elizabeth Lawrence one of the most significant gardeners of the past 300 years and one of only three from the American South.

Lunch menu: Regular lunch: Classic caesar salad, herb baked flounder, rice pilaf, broccoli.
Vegetarian lunch: Vegan Buddah Bowl- mixed greens, quinoa, roasted sweet potatoes, toasted chickpeas, avocado, red radish, roasted red pepper, local pea shoots, and microgreens with Balsamic Dressing.
Entree salad: Grilled Chicken Caesar Salad with Parmesan Cheese, Croutons and Caesar Dressing.
Gluten free lunch: GF version of the regular lunch.

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10:30am Registration

11:00am Program- Erica will present some great ideas for holiday decorating culled from our 100 years of floral design used to decorate public buildings. Her photographs will be accompanied by real-life recreations.

Lunch Menu: Regular lunch: Fresh fruit, top round beef, garlic mashed potatoes, honey glazed carrots.
Vegetarian lunch: Vegetable Lasagne.
Entree salad: Turkey Wrap (Sliced Turkey wrapped in a tortilla with lettuce, guacamole, bacon and tomato) served with pasta salad
Gluten free lunch: GF version of the regular lunch.

Registration 10:30am

11:00am Program- C.J. Dykes will create an in-ground or table top bog garden for your carnivorous plants and your enjoyment. At the end of the demonstration, the garden he builds will be raffled off to the highest bidder.

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Menu: Regular lunch: Mixed greens salad, sliced roasted turkey breast served with stuffing and sage gravy, baked sweet potato and chef's vegetable medley.
Vegetarian lunch: Butternut Squash Salad- Autumn spiced roasted butternut squash served over mesclun greens with pecans, pomegranate seeds, crumbled Danish blue cheese, mini heirloom tomatoes, caramelized Bermuda onions and topped with a maple vinaigrette, and a side serving of vegetarian dressing.
Entree salad: NCSU Trio Salad with Tuna Salad, Chicken Salad, Pasta Salad and Fruit Salad served on a Bed of Mixed Greens.
Gluten free lunch: GF version of our regular lunch.

Member Registration
Guest Registration

10:30am Registration

11:00am Program- Jim Swanson, avid gardener and JCRA Volunteer, will present a survey of why Japanese Maples have become such beloved understory trees. These ever-popular trees present an amazing variety of leaf and tree form, variegation, bark variegations, as well as whimsey. All pictures are trees from Lynn and Jim Swanson's collection of more than 240 maples.

Registration 10:30am

Program 11:00am- We celebrate the beginning of a new year and welcome our new president Laurie McDowell.

Menu: Regular Lunch: California Chicken served with a mixed greens salad, buttered new potatoes and sauteed squash
Entree Salad: Mixed greens salad with strawberries, grilled chicken and balsamic dressing
Vegetarian Lunch: Power Grain Bowl: Red quinoa and brown rice, black barley, and kale served over shredded Napa Cabbage with Curried chickpeas, cumin black beans, avocado, cucumber and shredded carrots, dressed in almond milk, cilantro, lime and avocado dressing
Gluten Free Lunch: A Gluten Free version of the Lunch Plate