For rock gardeners, it all about the plants.

But there’s a lot to be said for enjoying really great meals with friends old and new.

Here’s what we’ve planned for breakfasts, catered banquets and box lunches for the field trips.

  • Thursday Rooftop Reception

    Welcome and social mixer, outside and spacious featuring panoramic views of the San Juan Mountains plus a live jazz duo. Lots of heavy appetizers and hot hors d’oeuvres, along with fruits and cheeses, desserts, and coffee, iced tea and lemonade. Cash bar. 5 p.m. to 7 p.m.

    Vegetarian Hors D’oeuvres ~ Bleu Cheese Stuffed Mushroom Caps + Spanakopita + Tomato, Vidalia Onion and Goat Cheese Tart

    Hot Hors D’oeuvres ~ Chipotle Maple Bacon Wrapped Chicken + Lemon Pepper Chicken Skewers with Spicy Mustard Dipping Sauce + Mini Crab Cakes with Cajun Remoulade Sauce + Beef Satay (skewers) with Sweet and Spicy Sauce + Chimichurri Beef Skewers

    Specialty Trays ~ Creamy Artichoke, Spinach and Parmesan Cheese Dip with Pita or Bagel Chips + Gourmet Cheese Display featuring Wedges of Imported and Domestic Cheeses with Clusters of Grapes and Gourmet Flatbread Crackers + Tortilla Chips, Guacamole and Salsa

    Desserts ~ Assorted Mini Petit Four + Assorted Home-Style Cookies (Peanut Butter, Chocolate Chip, Sugar, Oatmeal Raisin, White Chocolate Macadamia Nut, Double Chocolate with White Chips)

    Beverages ~ Iced Tea + Lemonade + Hot Coffee + Cash Bar for Wines and Beers

  • Friday Night Banquet

    Inside the elegant Fort Lewis College Ballroom, located on the second floor of the Student Union Building (upstairs from Registration Desk). The Ballroom can host 325 people, or roughly twice the number of NARGS attendees – plenty of room, plus windows that open. Cash bar starts at 5:00 p.m. for Social Hour, with dinner buffet starting at 5:45 p.m. Presentations and speakers to follow at 7 p.m.

    Choice of Entrée

    • Apricot Glazed Turkey

    • Roast Pork Loin with Mustard Herb Crust

    Salads ~ Market Salad (Mixed Greens, Cucumber, Feta Cheese, Grape Tomatoes, Homemade Herb Croutons with Ranch or Low-Fat Balsamic Vinaigrette) or Greek Salad - (Firm Tomatoes, Cucumbers, Red Onion, Kalamata Olives and Feta Drizzled with a Light Vinaigrette.)

    Sides ~ Garlic Mashed New Potatoes or White Rice

    Vegetables ~ Balsamic Herb Roasted Vegetables or Broccoli with Garlic and Lemon

    Dessert ~ Double Chocolate Layer Cake or Dutch Apple Pie

    Beverages ~ Lemonade + Hot Coffee + Unsweetened Iced Tea + Ice Water Station with Lemon + Cash Bar for Wines and Beers

    Dietary restrictions? Contact Mike Smedley ASAP for these vegetarian options: Marinated Portobellos with Quinoa Pilaf; Roasted Vegetable Lasagna with Marinara; Tofu Pad Thai; Vegetable Whole Wheat Pasta Primavera; or Vegetarian Stuffed Green Pepper

  • Saturday Night Banquet

    Same setup and times as Friday night’s gala, but with a different menu of entrées, sides, vegetables and deserts. Inside the elegant Fort Lewis College Ballroom. Cash bar opens at 5:00 p.m. for Social Hour, with dinner buffet starting at 5:45 p.m. Presentations and speakers to follow at 7 p.m.

    Choice of Entrée

    • Lemon Parmesan Chicken

    • Braised Beef Sicliano

    Salads ~ Market Salad (Mixed Greens, Cucumber, Feta Cheese, Grape Tomatoes, Homemade Herb Croutons with Ranch or Low-Fat Balsamic Vinaigrette) or Greek Salad (Classic Greek Salad of Firm Tomatoes, Cucumbers, Red Onion, Kalamata Olives and Feta Drizzled with a Light Vinaigrette.)

    Sides ~ Oven Roast Herbed Red Potatoes or White Rice

    Vegetables ~ Fresh Green Beans or Zucchini Sauté

    Dessert ~ Lemon Meringue Pie or Pecan Pie

    Beverages ~ Lemonade + Hot Coffee + Unsweetened Iced Tea + Ice Water Station with Lemon + Cash Bar for Wines and Beers

    Dietary restrictions? Contact Mike Smedley ASAP for these vegetarian options: Marinated Portobellos with Quinoa Pilaf; Roasted Vegetable Lasagna with Marinara; Tofu Pad Thai; Vegetable Whole Wheat Pasta Primavera; or Vegetarian Stuffed Green Pepper

  • Box Lunches for Field Trips

    We’ll have a create-your-own box lunch early on Friday and Saturday mornings before departing for field trips. We’ll set out two different sandwiches selections from which to choose. (If you don’t like/want a particular sandwich, be sure to be near the front of the line to get your preferred selection.)

    ** Friday lunch **

    Sandwiches ~ Turkey and Cheddar Sandwich (Classic Oven Roasted Turkey, Sharp Cheddar, Green Leaf Lettuce and Tomato Slice on a Hearty Kaiser Roll) or Parmesan Roast Beef Sandwich (Thinly Shaved Roast Beef, Horseradish Mayonnaise, Grilled Red Onions, Leafy Greens and Tomato on a Parmesan-Crusted Roll.)

    Sides ~ Garden Pasta Salad or Italian Cucumber Salad | Fresh Fruit ~ (apples, bananas, oranges or seasonal selections) | Sun Chips + Selection of Cookies + Bottled Water and Bottled Iced Tea

    ** Saturday lunch **

    Sandwiches ~ Buffalo Chicken Wrap (Tangy Buffalo Chicken, Bleu Cheese, Tomato, Romaine and Chopped Celery with Fat-Free Ranch in a Carb-Friendly Whole Wheat Wrap) or Twisted Beef Wrap (Herb Crusted Roast Beef with Bistro Sauce, Caramelized Red Onions, Lettuce and Tomato Wrapped in a Whole Grain Tortilla)

    Sides ~ Garden Pasta Salad or Italian Cucumber Salad | Fresh Fruit (apples, bananas, oranges or seasonal selections) | Sun Chips + Selection of Cookies + Bottled Water and Bottled Iced Tea

    Need vegetarian selection for box lunches? Contact Mike Smedley ASAP . Choices include: Dijon Egg Salad Sandwich, Mediterranean Veggie Wrap or Roasted Vegetable Multigrain Sandwich.

 About Breakfast on Friday, Saturday and Sunday + other meals

On Friday morning, from 6 a.m. to 8 a.m., a buffet breakfast will be available in the San Juan Dining Hall. This is located in the Student Union Building, just down the hall from where you registered. It’s a traditional breakfast, served cafeteria style, with meat, potatoes, eggs, pancakes and waffles, fruit, yogurt and granola along with milk, tea and coffee and a breakfast pastry choice. Note that if you are going on an early-departure hike, be first in line.

On Saturday morning, our good friends at the Durango Botanic Gardens are hosting “Breakfast in the Gardens” at the Durango Public Library. The library is in town at 1900 East Third Ave. This is less than a 10-minute drive from campus into town. We will have maps at registration for you or use your smartphone. Again, for the folks heading into the high country early in the morning, get to the library by 6 a.m. so you can eat and then take off for your early departures. Others can come a little later, but don’t be late so you can enjoy this amazing and award-winning Plant Select demonstration garden featuring a three-tier Kenton Seth crevice garden. Docents will be on-hand for tours.

On Sunday morning, breakfast is back on campus at the San Juan Dining Hall. Since it’s Sunday morning, the hours will be a bit more reasonable — with breakfast from 7 a.m. to 8:30 a.m.

For folks arriving early or staying later, the Student Union has a coffee shop kiosk called Animas Perks. It’s open from 8 a.m. to 1 p.m. daily, serving organic Fair Trade coffees, breakfast items, deli sandwiches, salads, pastries and bagels, smoothies and cold beverages. It also servse Jamba Juice, a delicious mixture of fruit and juice blended together to make a smoothie.

Durango is filled with excellent restaurants, cafes, coffee shops and food trucks. Explore the historic downtown and have a bite to eat! Here is a link to restaurants, courtesy of the Durango Tourism Office. Local tip: there’s a labor shortage here (and all over the country) so plan on extra time for service and call ahead for reservations if you can.