When I arrive at Congress Hall, I begin where I left off the day before, working my way around in a clockwise manner. It’s a continuous cycle; by the time I get around the clock, I have to start over. All of the plants are trimmed with hand shears, which is not the “old-fashioned” way, it’s just the right way. The electric ones may be faster, but their cut isn’t as crisp.
I always make sure to take a moment to look out over the ocean. For a horticulturist, there are many places to work, but there aren’t too many gardens on the beach, and none like this.
"For a horticulturist, there are many places to work, but there aren’t too many gardens on the beach, and none like this."
The whole time I work, kids are running around. They play frisbee and baseball…occasionally, a toy plane will buzz by my head. The Congress Hall lawn is their playground. Parents will be happy to know we use horticultural oil to deter insects—no chemicals. After lunch, there is a lot of watering…maybe two hours a day. It’s not just the sun drying stuff out; there is a constant sea breeze to contend with. We tend to boxwood hedges, to make sure they’re as uniform as possible; the lilies, which we plant close to the walkways so that guests can smell their aromas; and the spring bulbs—we have at least 20 varieties.
People come up to me during the course of an afternoon with all sorts of questions. Sometimes, people just want to chat. The best compliment I ever received was from a guest who said it was the gardens that made their stay at Congress Hall.
Around 4pm, it’s time to head home, where I tend to my own garden; it’s small but intense. I won’t go inside until I’ve devoted an hour or two to it. I’m constantly changing things around; come to my house every two weeks, and the garden will look different. Then, I usually head to the beach and sit with a book or take a dip in the ocean. At home, I make dinner on the grill—I live on my deck.
After that, it’s off to bed for another “groundbreaking” day.
“My perfect day in Cape May? It’s 75 degrees, and there is a beautiful breeze coming in from the ocean. I’m working on the lawn of Congress Hall, and there’s families all around me, with kids playing wiffle ball. It’s how you know that summer has finally arrived.”
Related Stories
Q&A with Cat Parmenter
Learn about weddings at Cape Resorts from Wedding Sales Manager, Cat Parmenter.
Who invented the art of pairing?
Exploring how the art of pairing influences every bite, Chef Jason Hanin blends global inspiration with local ingredients to craft immersive dining experiences at the Ebbitt Room.
A Natural Bond
At Beach Plum Farm, nature-based retreats foster genuine connection through hands-on team building and farm-to-table experiences—leaving teams refreshed, united, and recharged.
Meet the Buyers
Learn what goes into crafting Cape Resorts’ signature style—from Rachel and Cally’s refined curation at Tommy’s Folly to Wendy’s timeless design vision.
Chef Jimmy's BBQ Tips
Learn some tips and tricks from the Executive Chef at The Rusty Nail, Chef Jimmy Burton.
Where the Light Glows Just Right
Six reasons why The Brown Room is Cape May's premier cocktail lounge.
The Summer White House
In the days before presidential motorcades and private jets, four commanders-in-chief made their way to Cape May—finding rest and renewal at Congress Hall.
Three Generations
For one local family, Cape Resorts is more than a workplace—it's woven into their story. Spanning multiple generations, their journey is one of commitment, leadership, and success.