Welcome to Denver Botanic Gardens' online registration and ticket purchasing site

Bonfils Stanton Series

Members, be sure to sign in to view member pricing. Due to our database upgrade, previous usernames and passwords will no longer work. Please sign in as a New Customer-Member and recreate your account. If you do not see member prices - do not register as a non-member. Please call 720-865-3580 or email registrar@botanicgardens.org if you have any problems registering and/or signing in.

 

Cancellation Policy: Cancellations more than one week prior to a class are subject to a 15% cancellation fee. Cancellations with less than one weeks notice are non-refundable; please consider your payment a donation to the Gardens.

Bonfils Stanton Lecture Series - 2014

2014 BONFILS-STANTON LECTURE SERIES

Celebration of the Seasons: An Unexpected Performance

 

“Nature gives to every time and season some beauties of its own.”

— Charles Dickens

 

With the support of the Bonfils-Stanton Foundation and in line with the Gardens' mission of connecting people with plants, this year's series is designed to take you along with us through nature’s seasons as we observe and appreciate the aesthetic and edible bounties that nature is able to provide for us within a year’s time.

 

Join us for interactive and interesting lectures that feature a variety of speakers sure to open your eyes and your hearts to the rich variety of each season’s unique offerings. Starting with spring and moving through winter, topics will include the allure and application of plant foliage varieties to spice up your landscape, using your garden’s bounty to fill your pantry with culinary delights sure to impress everyone at your table, and successfully extending your growing season with tips from one of gardening’s beloved experts.

 

This Series includes all 4 lectures in the 2014 Bonfils Stanton Lecture Series, which also includes all pre lecture tastings. (does not include tours or workshop)

 

$50 member, $70 non-member

 

Colorado Foodways: A Celebration of our Food History

 

Denver Botanic Gardens at Chatfield provides the perfect setting to celebrate our state’s foodways – the intersection of food in culture, traditions, and history.

 

Sample traditional Coloradan food and recipes and sip on some locally crafted drinks while listening to a live band - The High Plains Honky. Take tours of the historic Hildebrand Ranch House, which is on the historic registry. Stroll the fields of organic vegetables, herbs, and flowers with our Community Supported Agriculture farm staff. All while watching the sun set over the foothills!

 

Light dinner and drinks included with registration.

 

$39 members, $42 non members

 

 

 

Learn How to Build a Hoophouse

 

Hoop houses, plastic enclosed structures made of “hoops” of pipe, are used to lengthen the growing season. Learn how to build this garden-changing structure during a hands-on, day-long workshop at Denver Botanic Gardens at Chatfield.

 

$34 members, $39 nonmembers.

 

 

 

Lecture - Nothing is Impossible - The Winter Harvest Handbook

Eliot Coleman

 

Celebrated farming expert, Eliot Coleman, helped start the organic food movement with “The New Organic Grower” published 20 years ago. He continues to lead the way, pushing the limits of the harvest season. Coleman will share his innovative and highly successfully methods to raise crops throughout the coldest of winters. Discover how to grow produce of unparalleled freshness and quality in customized unheated or, in some cases, minimally heated, movable plastic greenhouses.

 

Coleman offers clear, concise details on greenhouse construction and maintenance, planting schedules, crop management, harvesting practices and even marketing methods. A passionate advocate for the revival of small-scale sustainable farming, Coleman provides a practical model for supplying fresh, locally grown produce during the winter season, even in climates where conventional wisdom says it can't be done.

 

Eliot Coleman has been involved in organic farming since 1966. He has experience in field vegetables, greenhouse vegetables, rotational grazing of livestock and range poultry. He is the author of “The New Organic Grower” (Chelsea Green, rev. 1995), “Four Season Harvest” (Chelsea Green, rev. 1999), and “The Winter Harvest Handbook” (Chelsea Green, 2009). As a commercial market gardener, director of agricultural research projects and teacher and lecturer on organic farming, he has studied and practiced all aspects of the craft. Coleman presently owns and operates Four Season Farm, a year-round market garden in Harborside, Maine.

 

6 p.m. Social hour and tasting hosted by Slow Food Denver (included in price)

Menu - Potatoes, yams, root vegetables, beans, hearty greens, honey, hearty herbs all will come together to show the bounty that is still available to us to share the glorious tastes that is Colorado in the winter.

7 p.m. Program and lecture

8:30 p.m. Book signing by author

 

All lecture programs: $20 member, $25 non-member. Space is limited so register early!

* ticket price includes entry into the outdoor exhibition.

 

Slow Food Members are welcome to register for the discounted member price of $15, please click on reciprocal member price, no idenification required.

 

“Nature gives to every time and season some beauties of its own.”

— Charles Dickens

 

With the support of the Bonfils-Stanton Foundation and in line with the Gardens' mission of connecting people with plants, this year's series is designed to take you along with us through nature’s seasons as we observe and appreciate the aesthetic and edible bounties that nature is able to provide for us within a year’s time.

 

 

 

Lecture - The Perpetual Pantry: Bridging the Gap from Ranch to City Cooking

Eugenia Bone

 

The bounty of fruits and vegetables grown in Colorado’s North Fork Valley where Bone summers inspired her to become a master canner, a gardener and author of the memoir/cookbook, “At Mesa's Edge.” But nine months out of the year she lives in New York City. Adapting the culinary opportunities of country living to the realities of city life was a challenge but the process led to a new way of cooking that merges the thrifty traditions of the past with the time constraints of the urban lifestyle. Two more books have come out of this study: “Well-Preserved,” a small-batch canning book that explores ways to use home-canned foods, and “The Kitchen Ecosystem,” Bone's newest book (set to be released in September 2014), which investigates the integration of recipes to create the healthiest and tastiest foods. This talk will change the way you look at the food you buy, prepare and discard, and will help you understand why the food you make tastes the way it does.

 

Eugenia Bone, a veteran food writer who has published in many national magazines and newspapers, is also a cookbook author. In addition to being a well loved author of the above mentioned books, as well as, “Mycophilia: Revelations From the Weird World of Mushrooms,” a popular science book about fungi (Rodale 2011), Bone has contributed to many cookbooks and literary journals, been nominated for a variety of food writing awards and participated in radio, interactive and online interviews, in addition to appearing multiple times on television. Bone teaches and lectures about food preservation. She lives in New York City and Crawford, Colorado.

 

6 p.m. Social hour and tasting hosted by Slow Food Denver (included in price)

Menu - Using Eugenia’s creative recipes and delightful sense of place as a guide, we’ll take the best of what we can get our hands on, and use her recipes to taste the best of what is available.

7 p.m. Program and lecture

8:30 p.m. Book signing by author

 

All lecture programs: $15 member, $20 non-member. Space is limited so register early!

 

Slow Food Members are welcome to register for the discounted member price of $15, please click on reciprocal member price, no idenification required.

 

“Nature gives to every time and season some beauties of its own.”

— Charles Dickens

 

With the support of the Bonfils-Stanton Foundation and in line with the Gardens' mission of connecting people with plants, this year's series is designed to take you along with us through nature’s seasons as we observe and appreciate the aesthetic and edible bounties that nature is able to provide for us within a year’s time.

 

 

 

Tour - Edibles in the Gardens

 

Join Ebi Kondo, curator of the Japanese Garden at Denver Botanic Gardens, for a pre-lecture tour of the popular Le Potager Garden – touring this collection of edibles will be sure to be inspiring both admiration and envy. This European inspired formal kitchen garden is a wonderful example of balancing aesthetics and functionality.

 

$12, $10 members

 

Tour - Winter Harvests and Gardens

 

 

Senior Horticulturist Angie Andrade Foster will lead a pre-lecture tour around the Gardens to see how we creatively provide interest in our collections through the slower and colder months.

 

$12, $10 members

 

 

Workshop - Building your own Greenhouse

With Eliot Coleman

 

Coleman will detail the best ways he has found to build a greenhouse. This workshop will be a virtual tour of Coleman’s techniques and will give the basics on how to build a 14’ x 16’ greenhouse system from scratch.

 

$39, $34 members

Workshop - Canning Tomatoes - Your Garden's Star

With Eugenia Bone

 

If you could put up only one food a year it should be tomatoes. With a can of tomatoes on hand, you always have the key ingredient to a tasty meal. Home canned tomatoes are much better than even the most expensive commercially canned varieties. Join Bone as she teaches you everything you need to know to easily try your hand at canning this year's tomato crop in your very own kitchen.

 

$39, $34 members, materials included

Workshop - Recreating Condiments

With Eugenia Bone

 

If your refrigerator is like most everyone else's, its door contains numerous condiments to help you jazz up your home meals. Bone will share with you how to create numerous homemade condiments that take your meals to a whole new level. It's easier than you think and will allow you to impress all who dine at your table!

 

$39, $34 members, materials included

Online Sales powered by Vantix Systems Inc