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Book Event Dinner: Florists to the Field


About the Book:
Garden District co-owners Greg Campbell and Erick New have grown a business of floral abundance and artistry one relationship at a time. A partnership of boundless creativity with an anything-can-be-done attitude, Greg and Erick never let reality get in the way of a great idea. On task they seem invincible, dream big, and realize their vision with exactness, always striving to surpass expectations. Be it a skyscraping installation or an unobtrusive centerpiece, they weave flowers and greenery into textural structures that bring people together for every imaginable occasion. In their competent hands, choice blooms become reassuring stewards of life’s grand milestones and simple pleasures.

From plant breeders and flower farmers, to importers and exporters, to markets worldwide, Greg and Erick have navigated a vibrant labyrinth of activity together for 25 years. The curation of products in their Memphis showroom represents Garden District’s connection to floriculture across the U.S. and abroad. In turn, Florists to the Field is Greg and Erick’s tribute to the fellowship they share with specialty farmers and colleagues in the floral industry.

Florists to the Field is one of this floral design team’s most ambitious endeavors to date and a worthwhile testimony to their work—avant-garde resourcefulness that employs flowers to complement settings, mirror emotions, and enrich lives. Join Greg and Erick on their Florists to the Field excursion. From the Deep South to the West Coast, through the Midwest and across the ocean to Holland, these are the places where they find inspiration.

Dinner Reservations!

Book Dinner: Red Truck Bakery
from 25.00

Enjoy an evening at the Modern Homestead Rustic Church with special guest Brian Noyes of Red Truck Bakery . We will have a chat with Brian about some of the 85 Southern gold-standard recipes in his debut cookbook. We will also be sampling pastries from his bakery.

House Salad with Mixed Greens, Tomatoes, Cucumber and Red Onion with Balsamic Dressing
Rosemary Roasted Chicken served with Wild Rice and Roasted Carrots
Shenandoah Apple Cake with Maple Glaze

Served with Iced Tea and Coffee

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Earlier Event: September 15
Harvest Dinner