Introduction to
Permaculture Includes 3-Course Gourmet Dinner
at Uncommon Ground Restaurant in Chicago
Monday - Aug. 9, 2010
6:00 - 6:30pm - Tour of Roof Top Farm
6:45 - 9:45pm - Dinner and Presentation
Total Cost: $65 - (Bar not included)
Restaurant - 1401 W. Devon, Chicago
Enjoy a gourmet meal at Uncommon Ground restaurant, location of the 1st Certified Organic Roof Top Farm in the US, and taste foods that were locally and organically raised while enjoying an eye-opening and engaging presentation on permaculture.
"Transitioning Into a More Permanent-Culture" With Bill Wilson of Midwest Permaculture
Summer on Chicago's Uncommon Ground Restaurant's Roof-Top Farm
4 Highlights of the Evening:
1. Meet Helen and Michael Cameron
Proprietors of Uncommon Ground Restaurant
"Best New Restaurants"
from Chicago Magazine - May 2008
"Uncommon Ground packs enough attributes into its homey Edgewater space to fill a dozen storefronts, instead of the one it occupies: classic art deco bar, cushy lounge, roaring fireplace, great craft beers, a whole page of coffees and teas, an eco-friendly design, open mic nights, weekend brunches. And Brian Millman's menu is organic, locally produced, and family farmed.
But is it any good? Yes, it is. Dishes as simple as a vegetarian French onion soup with portobello mushrooms and melted Gruyère are deep-flavored and sweet, and those as hearty as brick-oven-braised short rib with organic celery root purée, wild mushrooms, and natural jus have nuanced flavors. Uncommon indeed."
2. Eat an Uncommonly Delicious Meal
First Course
Summer Salad- fresh berries, goat cheese, spring onions,
berry
vinaigrette, toasted pistachios
Second Course
Meatloaf- mashed
potatoes, seasonal vegetables, demi glace
... or ...
Ricotta Ravioli- summer squash,
onions, tomatoes, arugula,
roasted garlic butter, local parmesan
cheese
Third Course
Ricotta Cheesecake, seasonal fruit coulis
3. Hear Bill Wilson's Presentation "Transitioning Into a More Permanent-Culture"
Bill and Becky Wilson are recognized leaders in the permaculture and Transition Town movements. As a culture it is becoming increasingly obvious that our western civilization has to find more sustainable and energy lean ways of living.
Bill shows in this evening talk how it will become possible to do so... and to do so without the experience of deep sacrifice or scarcity.
Permaculture uses the abundance of the natural world to provide for our human needs while caring for the natural world at the same time.
Click on the video link below to meet Bill and to get a sense of what the evening will be about. This is a 27-minute conversation with Janaia Donaldson of Peak Moment Television that was recently released.
Comments from YouTube viewers...
"One of the BEST Peak Moment interviews. Thanks!"
"This man just summed up the entirety of life in this short interview. Bravo!!!!
"Bill Wilson seems like the ideal type of person for a teacher.
Good thing he left trucking career."
"Wonderful - I love Bill and his philosophies. I took the online part of the Midwest Permaculture PDC last spring. Even if I never get out there for the hands-on week, the online webinar was well worth the time and money. "
"Wow. At the end of the interview, I think, you felt the same. Thank you very much, and greetings from Germany."
4. Support Local Growers Eat Local Food... Really Local!
Helen and Michael Cameron have become committed to finding as much organically raised and locally grown food as possible for their restaurant patrons.
Some of these growers/farmers are actual neighbors and friends of Becky and Bill Wilson.
For example, Harry and Gwen and their two children cut their teeth in farming on 35 acres adjacent to Bill & Becky's community. To bring life back into degraded soils Harry accepted the gift of a half dozen sheep and started rotationally grazing them to 'work their magic' in rebuilding the soil. Twenty years later he has acquired 190 more acres and is raising over 1,000 head annually. Added to this, they are also raising goats, chickens and turkeys.
Midwest Permaculture Course Students Herding the Sheep.
Reservations for the Evening
There is limited seating so we encourage those interested to make their reservations early by registering on-line.
