Wednesday, April 16, 2014
“Creating Perennial Plant Communities – The Know Maintenance Approach”
Featured Speaker Roy Diblik – Perennial Gardening Advocate
Workshop Presenters - Louise Poska and Karen Hill
Creating Your Perennial Plant Community: The Know Maintenance Approach
Roy Diblik has been advocating for sustainable perennial gardens for the past 35 years. He is a recognized perennial and native plant cultivator, designer and master plantsman specializing in highly aesthetic, sustainable plant communities for all seasons that reduce maintenance through strategic design.
Diblik’s work consistently reflects his belief that gardens should be thoughtful, ecologically directed, emotionally engaging and very personal. In addition to co-owning Northwind Perennial Farm in Burlington, Wisconsin, his signature projects include plantings at Shedd Aquarium and the Art Institute of Chicago, and he served as the regional perennial expert for the Lurie Garden in Millennium Park.
Diblik’s updated book, The Know Maintenance Perennial Garden, will be available for purchase at a book signing after the luncheon. In his presentation Diblik will discuss how to plant a gorgeous perennial garden using a simplified approach made up of hardy, beautiful plants grown in a grid-like design.
Integrating Antiques in Floral & Plant Arrangements
POSKA and K. Hill Antiques are joining forces to create a workshop filled with idea for using nature’s bounty of plants, vegetables and fresh cut flowers in creative ways. We’ll be using unexpected vessels of all sorts…vintage, new and some you might not even consider vessels at all.
Giovanni’s Restaurant & Convention Center
610 N. Bell School Road Rockford, Illinois 60017
Design Workshop – 10:00 am
Social hour, Silent Auction – 11:00 am
Luncheon – 12:00 pm
Live Auction – 12:30 pm
Rob Diblik Presentation – 12:40 pm
Reservations Required – Register Below
Questions – Sarah [email protected]
815-965-8146 The DAO Foundation
Mandarin Orange, Avocado and Jicama in a fried Won Ton basket on a bed of Arugula dressed with Lime and Cilantro
Main – Cumin rubbed Pork Tenderloin with Sweet Pepper Aioli served with Lemon Basil Orzo and Spring Vegetables glazed in Orange
Vegetarian – Falafel Cakes with Cucumber Yogurt Sauce and Vegetable Hash with Lemon and Herbs
Cheesecake with Caramel Walnut Sauce finished with Chocolate Sauce and French Vanilla Whip Cream