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Spring into the summer season with a freshly picked bouquet from our gardens at Pippin Hill! On Tuesday, July 23rd, we’ll be hosting our third Cut Flower Workshop, bringing you in to get a behind-the-scenes look at our gardens, and sending you off with your very own bountiful bouquet!

As a part of Pippin’s agritourism series, this workshop will begin by providing a glimpse into the gardening rituals of our very own Certified Horticulturalist, Diane Burns, who’s guided tour through the gardens will highlight how she plants and grows our large variety of flowers and produce.

Next, we’ll move to the Reserve Room Veranda where special guest, Jenny Hopkins from Big Arms Farm, will lead her portion of the workshop! Jenny is a Pippin Hill Featured Farmer Fridays favorite – you may remember her by her own dried floral arrangements grown on her cut flower farm in North Garden. During this part of the workshop, you’ll get some tricks-of-the-trade from Jenny on harvesting and arranging plants and you’ll be offered the chance to make your own bouquet!

Following the workshop, we’ll display your bouquets as centerpieces for a farm-to-table luncheon in the Reserve Room, featuring vegetables from Pippin Hill’s Kitchen Garden, prepared by Executive Chef Ian Rynecki. Vineyard manager, Brooks Hoover, will pour the wine options and provide guests with an overview of the viticulture initiatives at Pippin Hill.

Read more about the workshop in Wine and Country Living, where they featured our first Cut Flower Workshop and detail flower cutting and arranging tips from the workshop. This event will happen rain or shine, so reserve your spot today!

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