Grace Marcum Joins Rentals Team

Grace Marcum Joins Rentals Team

Grace Marcum has been named Event Rental Coordinator for the Myriad Gardens. She is an Oklahoma native who has always enjoyed attending events and weddings at Myriad Gardens. She is so excited to join the team and take a deep dive into all things rentals and events at, in her opinion, the most beautiful venue in Oklahoma City! Her favorite event spaces include the Park House and Meinders Terrace.

“We are so excited to have Grace joining our rentals team at the Gardens!” said Chelsea Bright, Facility Operations & Rental Manager. “She is already developing wonderful relationships with our clients and bringing a new creative energy to our department.”

With a background in advertising, she often describes herself as a “Type- A Creative” and believes that event coordinating is an artistic balance of organization, creative drive, and a passion for celebrating people. She can’t wait to be a part of couples’ big days, festivities with the kiddos, and to feel more involved in the OKC community through her role. Grace graduated from the University of Oklahoma with a bachelor’s degree in advertising.

Visit our rentals web section for more information on booking your wedding, proposal, children’s birthday party, corporate event and more here

 

Pesto Recipes Provided from Class

Last Saturday our education team held a class on making fresh basil pesto, which is perfect to make in the summer when basil is fresh and abundant. We also introduced delicious pestos from carrot tops, mints and other greens that are wonderful too. In this workshop, we harvested fresh herbs from the garden and along with other plants from the supermarket. Thanks to our partner Whole Foods Oklahoma City. Students learned how to make various types of pestos – perfect for pastas, salads and more. It was requested that we post these recipes. 

Here is the full list of recipes like Basil Pesto below.

Basil Pesto

Yield: approximately 1 cup
Ingredients

  • 3/4 cup fresh basil leaves
  • 1/2 cup grated Parmesan
  • 3 tablespoons pine nuts
  • 2 cloves garlic, peeled Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Directions

  • Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

Recipe courtesy of Ree Drummond