A Regional Approach to Garden Design with Sheila Brady MLA '78
Sheila Brady, Principal at Oehme, van Sweden & Associates, Inc (OvS), will speak about Regionalism and its significance in residential garden design. The evening will begin with drinks and a full dinner.
Ms. Brady will speak about how gardens become most compelling when they are designed to connect people to the cultural, historical, and ecological context of the region. This approach to design captures the spirit of place – the physical and symbolic elements that define regional character. In a series of case studies that range from the West Coast to the Midwest to the Eastern Seaboard, Sheila will illustrate how OvS’ New American Garden style is built on a foundation of regionalism. This lecture will explore how proper integration of plant palette, materiality, and existing ecology can provide a sense of cultural and regional continuity within designed outdoor spaces.
Sheila Brady is a recognized leader of the landscape architecture profession. Her extensive design achievements include many of the Oehme, van Sweden’s most distinguished projects with work ranging in scale from urban design projects, botanical gardens, national memorials, and public parks, to rural estates and intimate town gardens. Brady’s recent accomplishments as Principal-in-Charge include the Lakeside Gardens at the Chicago Botanic Garden, a 12-acre project which features a five-acre island surrounded by lakeside and aquatic gardens; the World War II Memorial; and the Martin Luther King Memorial in Washington, DC. She was also the Principal-in-Charge for North Point Park, a 10-acre waterfront park on the Charles River in Boston, Massachusetts.
Brady is a registered Landscape Architect in several states and has been elected to the Council of Fellows of the American Society of Landscape Architects. Among the highest honors the Society may bestow upon a landscape architect, this designation recognizes members for exceptional accomplishments over a sustained period of time.
Registration
Harvard Club members and their guests: $45/person
Non-members: $65/person
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Spring Salad GF V - Shaved asparagus, spring onion, radish and pistachio over red oak butter lettuce, lemongrass vinaigrette
Grilled Breast of Chicken- Stuffed with basil & garlic laced goat cheese, topped with a tomato artichoke & cippolini onion ragout
Pan Roasted Chesapeake Rockfish GF -With a grapefruit, watercress and baby red onion salad
Spring Pea and Sunburst Squash GF -Sautéed with carrots and garnished with zucchini flowers
Roasted Peruvian Potatoes GF V -With marjoram, sea salt and cracked black pepper
Chocolate Flower Pot- Chocolate mousse pudding, Oreo cookies, fresh mint and an edible flower