10:30 Registration

11:00: Program - The Program will consist of a recap of the club year, presenting awards, and installing our new officers. Committee Chairs will showcase the year’s project(s) and recognize their committee members with table displays.

Photo by Carol Breckheimer.

Members are invited to display their garden art.

Luncheon following the guest presentation

MENU: Regular Lunch:  Fresh Fruit Salad, Chicken and Pasta Salads plated on a bed of Mixed Greens, Cole Slaw, Water, Coffee, Tea (upon request), and Member Provided Desserts

Vegetarian:  Fresh Fruit Salad, Pasta Salad Topped with Crumbled Feta Cheese plated on a bed of Mixed Greens, Deviled Eggs, Water, Coffee, Tea (upon request), and Member Provided Dessert

10:30 Registration

11:00: Program - Bob Solberg, Owner of Green Hill Hostas and world leading hosta breeder will provide some insight into how new hostas are developed, how to best care for hostas, and give us a fun look at our number one perennial.

Photo courtesy of Green Hill Hostas

Luncheon following the guest presentation

MENU: Regular Lunch: Mixed Greens Salad, Chicken Cordon Bleu with Mustard Cream Sauce, Baked Idaho Potato, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Mixed Greens Salad, Black Bean Enchiladas, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

10:30 Registration

11:00: Program - Erica Winston, longtime member of the Raleigh Garden Club and former Club Historian, will illuminate RGC’s footprint on Raleigh parks. We have planted a small forest!

Luncheon following the guest presentation

MENU: Regular Lunch: Classic Caesar Salad, Pecan Crusted Pork with Maple Demi Glaze, Rice Pilaf, Fresh Steamed Broccoli, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Fresh fruit, Vegan Buddah Bowl (mixed greens, quinoa, roasted sweet potatoes, toasted chickpeas, avocado, red radish, roasted red pepper, local pea shoots, and microgreens, with a peanut dressing), Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

10:30 Registration

11:00: Program - A healthy garden can be a wonderful space for songbirds and butterflies, but what do you do when other wild animals make themselves at home, especially ones you may not want to hang around? Falyn Owens, Extension Wildlife Biologist and a member of the NC Wildlife Resources, has some ideas.

Luncheon following the guest presentation

MENU: Regular Lunch: Mixed Greens Salad, Old Fashioned Meat Loaf, Roasted Garlic Yukon Mashed Potatoes, Collard Greens, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch:  Mixed Greens Salad, Warm Harvest Grains with Kale and Black Beans, Baked Sweet Potato, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

10:30 Registration

11:00: Program - C. J. Dykes, Manager for Wake County Schools and RGC member will introduce us to the basics of growing roses from the initial planting to the simple monthly care it takes to keep them looking good.

Photo courtesy of C.J. Dykes

Luncheon following the guest presentation

MENU: Regular Lunch: Classic Caesar Salad, House Made Pot Roast, Buttered New Potatoes, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Provided Desserts

Vegetarian Lunch: Classic Caesar Salad, Vegetable Stuffed Portobello over Penne Pasta (Jumbo Grilled Marinated Portobello Mushroom, Stuffed with Spinach, Red and Yellow Bell Pepper, Zucchini, and Eggplant, topped with Melted Fresh Mozzarella Served atop Penne Pasta with a San Marzano Tomato Sauce), Rolls, Water, Iced Tea, Coffee, and Member Provided Desserts

10:30 Registration

11:00: Program - Greg Paige, Director of Horticulture, JC Raulston Arboretum will share some tricks and tips for gardening in the South.

Photo of Greg Paige courtesy of JC Raulston Arboretum NCSU

Luncheon following the guest presentation

MENU: Regular Lunch: Classic Caesar Salad, Shrimp Scampi with Lemon Herb Garlic Butter, Rice Pilaf, Green Peas,, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Classic Caesar Salad, Spicy Black Bean Patties, Baked Sweet Potato, and Green Peas, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

10:30 Registration

11:00: Program - Bess Treadwell, RGC’s Floral Design Chair and nationally accredited master flower show judge will show us how to elevate your fresh holiday flowers with the creative use of bows and bright colored balls.

Ways & Means: Holiday Bake Sale, purchase holiday goodies donated by our members.

Luncheon following the guest presentation

MENU: Regular Lunch: Classic Caesar Salad, Top Round Beef, Roasted Garlic Mashed Potatoes, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Classic Caesar Salad, Veggie Lasagna, Fresh Green Beans, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

10:30 Registration

11:00: Program - Retired Environmental Scientist and author Bobby Ward will discuss J.C. Raulston’s life, professional career, plants he introduced, and some of the well-known students that he influenced.

Photo of JC Raulston courtesy of the JC Raulston Arboretum, NCSU

Luncheon following the guest presentation

MENU: Regular Lunch: Mixed Greens Salad, Roasted Turkey, Dressing, and Gravy, Country Mashed Potatoes, Fresh Green beans, Rolls, Water, Iced Tea, Coffee, and Member Prepared Desserts. 

Vegetarian lunch: Mixed Greens Salad,, 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, Rolls, Water, Iced Tea, Coffee, and Member Prepared Desserts. Please note desserts may not be Vegan.

10:30 Registration

11:00: Program - Discover how you can attract a variety of birds to your yard or outdoor space, and how you can help support them year-round. Photo by Hal Moran: https://www.pexels.com/photo/nature-bird-red-blue-17211647/

Luncheon following the guest presentation
MENU: Regular Lunch: Mixed Greens Salad, Rosemary Roasted Pork Tenderloin with Roasted Garlic Glaze, Baked Sweet Potato, Collard Greens, Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

Vegetarian Lunch: Mixed Greens Salad, Southwest Quinoa Tortilla Bowl (Mesclun greens topped with cumin Quinoa, black beans, radish, Pico de Gallo, roasted corn, roasted poblano peppers, avocado, Queso fresco and micro cilantro finished in a honey-chipotle and lime vinaigrette.) Rolls, Water, Iced Tea, Coffee, and Member Supplied Dessert

We celebrate the beginning of a new year of work plans and programs.

The program will feature the RGC Officers and Committee Chairs who will provide an update on ALL of the meaningful and fun things they have planned for the year.

Consistent and wholehearted are but two ways to describe the ambitiousness and the long-time accomplishments of the Raleigh Garden Club. It is the work of many hearts and hands that achieve the footprints of our history. So we will celebrate ‘the ties that bind’ to bring us to the brink of our 100 year anniversary.

MENU: Regular Lunch: Fresh Fruit Salad, California Chicken, Rice Pilaf, Fresh Steamed Broccoli, Rolls, Water, Iced Tea, Coffee, and Member Prepared Desserts.

Vegetarian Lunch: Fresh Fruit Salad, Power Grain Bowl, Rolls, Water, Iced Tea, Coffee, and Member Prepared Desserts. Please note desserts may not be Vegan.