The Annual Autumn Bounty Festival | Saturday, September 29th
The Annual Autumn Bounty Festival | Saturday, September 29th
  • September 22 2018

    Fall Terrarium Workshop

    When
    Saturday, Sep 22 | 1000-1130A
    Where
    Westport, CT

    Fall Terrarium Workshop

    Craft a green and growing accent to welcome autumn at home during this workshop, where you’ll fill one of our signature glass vessels with living plants or preserved finds for a one-of-a-kind display. Our knowledgeable nursery staff will be on hand to offer advice for novice gardeners and experienced green thumbs alike. Choose from our wide selection of plants, vessels, and embellishments to create your terrarium.

    Reservations are required. $30 per person. Cost includes instruction and basic potting materials. Plants, vessels, and embellishments must be purchased separately during the workshop. Please note: vessels, plants and embellishments may vary based on availability.

  • September 23 2018

    Nature Crowns for Kids

    When
    Sunday, Sep 23 | 1000-1100A
    Where
    Westport, CT

    Nature Crowns for Kids

    Come adorn crowns that will celebrate Autumn's Bounty!

    $15 per child, no cost for accompanying adult. Cost includes instruction and all materials. Parents, please plan to attend with your child.

  • September 27 2018

    Cocktails with Gail Simmons

    When
    Thursday, Sep 27 | 600-800P
    Where
    Westport, CT

    Cocktails with Gail Simmons

    Join Top Chef host Gail Simmons for an evening celebrating her cookbook, Bringing It Home. Mix and mingle with Gail as you enjoy signature cocktails and hors d’oeuvres inspired by the book, and have a copy of Bringing It Home signed for a keepsake in your own kitchen.

    Reservations are required. $65 per person. Cost includes a cocktail, hors d’oeuvres, signed book, and service. Wine will be available for purchase.

    Stationary
    Grilled radishes with anchovy butter
    Crunchy fruit and vegetables
    3 Favorite Dips: Hummus, red pepper + walnut dip, creamy herbed goat cheese with Za’atar
    Crispy spiced chickpeas

    Passed
    Beet-cured salmon
    Toast with housemade ricotta, figs, toasted pistachios, black pepper, + honey drizzle
    Lamb Meatball
    Latke Reuben

    On the Patio
    Campfire sundaes

    At the Bar
    Charred grapefruit mezcalita
    Apple-ginger soda with Petty’s Island Spiced Rum 

Sep 2018

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