Maymont marks its centennial with a three-part series on a century of stewardship

One hundred years is a long time for any place to hold its ground, let alone a 100-acre estate tucked into the heart of a growing city. Maymont is hitting that milestone in 2026, and to mark the occasion, the park is hosting a three-part talk series that pulls back the curtain on its landscape, architecture, and the decades of work that have kept it intact.

The series kicks off Thursday, April 23 at 6 p.m. with “The Power of Place: The Italian Garden at Maymont.” Chief Curator Kathy Garrett-Cox will dig into the design influences behind one of the estate’s most recognizable features, followed by a guided walk through the garden with Sean Proietti, Senior Manager of Horticulture and Grounds. If you’ve ever wandered through the Italian Garden’s terraces and wondered what inspired them, this is the session to catch.

Half a century of preservation

On May 7, the conversation turns to the long game. “Maymont at 100: Half a Century of Preservation” brings together two heavy hitters in Virginia’s historic preservation world: Dale Wheary, who spent decades as curator of Maymont Mansion, and Calder Loth, the retired Senior Architectural Historian for the state of Virginia. Between them, they’ve seen and shaped much of what visitors experience today. Garrett-Cox leads the Q&A.

Bringing a historic landscape back to life

The final talk, on June 3, shifts focus from buildings to the grounds themselves. Peggy Singlemann, who led horticulture at Maymont for years, will share stories from her work revitalizing the historic landscape. Proietti moderates the Q&A for this one.

All three talks take place in the Garden Hall near the 1700 Hampton Street entrance. Space is tight, so registering ahead of time is the smart move. Tickets are $18 per session, or $15 for Maymont members.

For a place that’s quietly shaped generations of Richmonders, the series is a rare chance to hear directly from the people who’ve spent their careers making sure it’s still here.