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• 1000 Great Places in Massachusetts Contest, Sponsored by MOTT! Vote for Tower Hill |
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In The Media • Read feature about the African Violet Show in Worcester Living • Read Community Advocate Youth Education Coord. Ann Marie Plich's visit to Northboro's Peaslee School • See Tower Hill staff horticulturist Dawn Davies vegetable gardening tips in Worcester Living • Exec. Director John W. Trexler wins Worcester Telegram's Visions Cultural Enrichment Award See photo collage of Telegram's Vision Awards ceremony on February 9 at Mechanic's Hall • Read Design New England's feature on Tower Hill's Orangerie by Carol Stocker • Listen to podcast with Ken Druse and John Trexler: "America's (2nd) Favorite Fruit, the Apple!" • Building the Heart of Tower Hill: Director toasts donations to Capital Campaign! • Tower Hill receives Mass Cultural Facilities Fund grant, Read Boston Globe article • Read a dazzling review of Twigs Café by Worcester T&G |
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 Make an Annual Appeal Donation and/or Become a Member of Tower Hill |
 Download Tower Hill's Spring 2010 newsletter/course guide Have your copy e-mailed? |
 Learn how your financial support "Builds the Heart of Tower Hill" |
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W I N E • D I N N E R • S E R I E S Last in the Series, South American Small Plates Thursday, April 1, 6 - 8:30 PM Register by Tuesday, March 30 Members $85, Non-members $95, Register and order tickets online Pepper's Fine Foods Catering & Classic Wine Importers Download menu for last two Wine Dinners Pepper's Fine Foods Catering is pleased to present an educational, entertaining, Winter Dinner Series prepared by Chef Paul Wilson in collaboration with Classic Wines Importers & Tower Hill Botanic Garden. • M E N U • South American Small Plates First course, Peru: Locro, Peruvian potato cheese soup with diced avocado, scallion and yellow chili pepper garnish Second course, Ecuador: Lobster ceviche served in martini glass with cilantro and micro greens. Third course, Argentina: Argentine Parrillada. Flank steak highly seasoned and grilled. Serves with chimichurri sauce, quinoa pilaf and chayote with red pepper and onion. Grilled assorted vegetables passed family style to accompany the steak. Dessert, Brazil: Arroz-doce. A rice pudding with cinnamon and fresh fruit. |
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Community Links
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