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The Spring Green Restaurant at Riverview Terrace, a design by the legendary architect Frank Lloyd Wright, has been officially added to the National Register of Historic Places. This recognition not only celebrates Wright's innovative design but also marks the site as a pivotal community gathering space within the Spring Green area.

Historic Designation and Community Impact

Carrie Rodamaker, the executive director of the Taliesin Preservation, highlighted the unique architectural features of the Spring Green Restaurant, including its geometric red chairs, panoramic views of the Wisconsin River through expansive windows, and a midcentury modern arched vaulted ceiling with skylights. These design elements underscore Wright's belief in the harmony between natural light and architectural space. The designation by the Wisconsin Historical Society as a landmark enables the Taliesin Preservation to undertake necessary repairs, particularly to the roof and foundation of the iconic structure.

Wright's Vision and the Restaurant's Evolution

Frank Lloyd Wright envisioned the space as a welcoming area for the community and a gateway to his 800-acre estate, Taliesin. Although construction began in 1956, it was halted upon Wright's death in 1959. The project was revived in 1966 by the Wisconsin River Development Corp., with slight modifications to Wright's original design. The restaurant, formally dedicated as the Spring Green Restaurant in 1967, operated independently for 25 years before becoming the Frank Lloyd Wright Visitor Center, featuring a café and gift shop.

Future Prospects and Preservation Efforts

The historic designation not only honors Wright's architectural legacy but also aids in the preservation of his vision for community engagement through design. The Taliesin Preservation, with its team of 16 year-round employees, continues to offer public tours from May through October, fostering a deeper appreciation for Wright's contributions to architecture and community planning. The landmark status promises to enhance these efforts, ensuring the Spring Green Restaurant remains a vibrant part of the community for generations to come..Read More Here

Inside every avid golfer is a golf-course architect.

Or at least a little voice that says, “I could so build a cool par-3 on that empty parcel.”

But daydreaming is not the same as doing. A new program aims to bridge the gap between the two.

Enrollment is now open for Design Boot Camp, a four-day workshop that doubles as fantasy camp for anyone with designs on getting into golf-course design — and is willing to lay out some dough to do it.

Sponsored by the American Society of Golf Course Architects (ASGCA), and held at Erin Hills Golf Course, the Wisconsin host of the 2017 U.S. Open, the program will give 16 participants the chance to learn from — and collaborate with — established architects, including the trio behind Erin Hills: Mike Hurdzan, Ron Whitten and Dana Fry. Past ASGCA presidents Jeff Blume, Tom Marzolf, Steve Forrest, Damian Pascuzzo, Jason Straka, Jan Bel Jan, Bruce Charlton and Jeff Brauer also will serve as instructors.

As part of the curriculum, students will get a crash course on the theoretical and technical foundations of the field, such as design philosophy, routing, hazard placement and green design. They’ll also be asked to put those learnings into practice on a property adjacent to the championship course, where students will be split into four “foursomes.” After walking the site and taking stock of the natural features, each group will be asked to design four- to five-hole routings, under the supervision of two architect instructors, and draw up a detailed plan for them. At a “grand unveiling,” students will then stitch their routings together into a dream 18 at Erin Hills. Alas, the finished product will not come to life as an actual golf course, but each student will receive a color print of the work as a memento. Read more here

Every summer, thousands of tourists flock to Wisconsin’s Door County peninsula. Businesses shuttered throughout the winter and spring reopen to sell food and souvenirs as people explore the county’s cherry orchards and state parks. At Northport, at the tip of the peninsula, ferries run between the mainland and Washington Island, crossing a channel French sailors nicknamed Porte des Morts or “Death’s Door” for the large number of shipwrecks swept up in the currents.