Debbie’s Dish I
n Southern Illinois, the old timers define summer as a time that stretches between Blackberry Winter and Indian Summer. I love both these periods of time, but what does all this mean? Blackberry Winter occurs typically during the time when blackberries are in bloom. In our region, that usually occurs in May and a quick cold snap draws us back to our short memories of the past winter. Indian Summer, a term that is probably inappropriate these days, really has little to do with Native Americans. Indian Summer is that time at the end of the summer, when autumn is just approaching Debbie Moore and evenings are getting a little cooler, and the daytime temperatures a little milder. The term is thought to have first been used in Letters from an American Farmer, a 1778 work by the French-American soldier turned farmer J.H. St. John de Crevecoeur. He describes it as a time when nature stands still, resting from summer and readying itself for autumn and winter. I’ve grown to love late summer and it has become one of my favorite times for many reasons, not the least of which is the fact that Southern Illinois is filled with festivals during the months of August, September and October. Local families join visitor families as they enjoy pony rides, reenactors, musical entertainment and the best local food that you can find! We eat our way from town to town. In our Food, Fun & Folks region, we celebrate peaches and apples by crowning queens and eating all the peach cobbler and apple pie we can hold. We celebrate catfish and locally Executive Director :: grown shrimp. We celebrate barbecue and Carbondale Convention & Tourism Bureau we plug in our ethnic foodways with German bratwurst and Italian beef sandwiches. We celebrate our heritage at very special places like Fort Massac during the annual Encampment at the end of the festival season. Welcome to Carbondale and all that surrounds us. We’re pleased to have expanded our favorite little magazine again … to 24 pages. Our reader reviews continue to encourage us as we establish our Food, Fun & Folks culinary destination. You’ll love this issue because it is filled with all the details you need to plan your next “foodie festival” visit. Never hesitate to contact us, though. We’d be happy to help you find your way home to Carbondale. Come our way!
‘I’ve got the inside scoop.’
Debbie Moore
Debbie Moore Executive Director Carbondale Convention & Tourism Bureau
2 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
Contents
:: Summer 2010
Carbondale
Daniel Harmon Brush had a happy childhood, although hard farm work was a daily chore. His mother’s determination to survive and provide for her four children was, perhaps, what instilled in young Daniel his strong work ethic and moral behavior – eventually leading him to found Carbondale.
Quarterly Magazine Summer/Fall 2010
Publisher Debbie Moore, CDME Carbondale Convention & Tourism Bureau Executive Director
8
Tables of Time
The treasures of our heritage and culture are displayed on the shelves of our antiques and collectible shops throughout Southern Illinois. Our shops reflect the lives of immigrant families that shared their culture and blended their foodways to make the Southern Illinois we love.
Pomona Winery
4
Content Stephanie Rhodes Coordinators Bloomin’ Communications Nicole L. Davis, PhD Southern Illinois University Carbondale Hospitality & Tourism Administration Program
22
It’s a winding road that leads you to the Pomona Winery. Almost every turn opens up to fields of natural grasses. There is no wonder that Jane Payne and George Majka – lovers of travel and all things natural – ended up in Pomona, Illinois.
Recipes in this issue PEACH GALLETTE :: Page 14 PEACH SALSA :: Page 14 CREAMY PEACH SCONES :: Page 14 DARN HOT PEPPERS HABANERO-DEVILED EGGS :: Page 16 JALAPENO SHRIMP AVOCADO PARTY ROLLS :: Page 16 SOUTHERN ILLINOIS SHRIMP COCKTAIL :: Page 18 GROVER’S SHRIMP SCAMPI :: Page 18 PEACH CIDER BBQ SAUCE :: Page 19 PECAN GRILLED VENISON STEAKS :: Page 20 POMONA PEACH VINAIGRETTE SALAD :: Page 23 BLUEBERRY WINE SAUCE :: Page 23 ALMOND GOOEY CAKE :: Page 23 www.cctb.org :: www.foodfunfolks.com
Graphic Design Rhonda M. Ethridge The Southern Illinoisan Newspaper Contributors Devon Clifford Sales Manager, CCTB National Park Service The Southern Illinoisan City of Carbondale Historical Archives
Special Foodie Festivals
15
Enjoy Southern Illinois festivals and all its tasty treats.
On the cover
For the Peach Kuchen recipe, visit www.foodfunfolks.com. Photo by :: DEBBIE MOORE Food, Fun & Folks is a quarterly magazine published by the Carbondale Convention & Tourism Bureau For information regarding this publication or the information contained in the publication, contact Debbie Moore, Executive Director Carbondale Convention & Tourism Bureau 1185 East Main, Suite 1046 Carbondale, Illinois 62901 (618) 529-4451 or (800) 526-1500 Visit our websites at www.cctb.org or www.foodfunfolks.com ©2010 Carbondale Convention & Tourism Bureau
FOOD, FUN & FOLKS Magazine :: Summer 2010 3
Carbondale
The whistles still call us I
By Nicole L. Davis ::
t was July of 1821 when Daniel Harmon Brush’s father passed away, one short year after settling along the Illinois River, leaving Daniel, his widowed mother and three siblings in a small home along the bluffs. Daniel was 8 years old. After repeated pleas from uncles for the family to return to their former home in Vermont, Daniel’s mother proudly proclaimed she would not be reliant upon her brothers for survival. Thus began Daniel H. Brush’s adventure in Southern Illinois. Daniel had a happy childhood, although hard farm work was a daily chore, as it was for every family. His mother’s determination to survive and provide for her four children was, perhaps, what instilled in young Daniel his strong work
Brush Buildin
g and Grocery
m ce Crea k and I
Shop.
al Ban
ation First N
4 FOOD, FUN & FOLKS Magazine :: Summer 2010
Store.
Daniel Harmon Br ush
Visit Carbondale and find your story! Southern Illinois Foodways & Foodlore
ethic and moral behavior, eventually leading him to found Carbondale. Daniel’s eldest sister, Mary, married Alexander M. Jenkins in 1828. Jenkins was from Brownsville, a small town just south of our modern Murphysboro. The Jenkins family began their life in Brownsville in the following spring, with Daniel in tow. Mr. Jenkins granted Daniel the job of “store boy” in his retail store, where Daniel was responsible for opening the store each morning and providing service to customers. A pound of coffee was 25 cents then, and 3 to 5 pounds of sugar could be purchased for $1.00. Prices were high, as there were few transportation routes to the small town. Goods were procured in New Orleans, shipped up the Mississippi River, offloaded at Grand Tower, then transported through the river bottoms to the store. A man of little formal education, Daniel Brush’s livelihood was built around his early retail experience. However, Brush couldn’t stay away from the political life. He began his political career by being appointed to 5 separate positions at the ripe old age of 24. Brush was never one to pass up an opportunity, and folks who know a great deal about Brush’s life would likely agree. It was Brush who saw opportunity in the midst of bramble and bush that lay between DeSoto and Makanda, locations where the Illinois Central Railroad (ICR) was beginning to lay tracks in 1852. Brush, in his infinite wisdom, knew that a town along those tracks could be prosperous, so he set forth to obtain support to lay out a new town. Along with friends Asgill Connor and Dr. William Richart, Brush moved forward to secure land and persuade the ICR to build a railway station at the heart of the town. On November 25, 1852, Carbondale was born, named so by Brush because of its location in a coal region. Although Carbondale started small, with few residents or businesses, and no immediate water supply, the railway brought prosperity to the town. On July 4, 1854, track was laid from the south through Carbondale and the first locomotive, the first that most residents had ever seen, came to Carbondale. It was a sight that we, in modern days, could barely imagine. The railway wasn’t the only prosperous idea to steam through Carbondale. In 1856, a committee from the Southern Illinois Alton Presbytery of the Presbyterian
www.cctb.org :: www.foodfunfolks.com
Church visited town in search of a location to establish an “institution of learning of high literary character.”1 The Carbondale College, the early predecessor of Southern Illinois University Carbondale, was thus formed on June 17, 1856, with Daniel Brush proudly serving as the Board of Trustees Secretary. In 1869, Southern Illinois College, later Southern Illinois Normal University, was founded, and by 1947 had obtained full university status. Southern Illinois University has been Carbondale’s economic mainstay ever since. With the railroad and new university came new residents and new business, which beget the modern convenience of electricity, first provided by the Carbondale Electric Company in 1891. The electric company was soon followed by Public Water Works and the Carbondale Telephone Company. The first 50 years brought Carbondale much change and growth, allowing it to become the region’s economic center. Downtown Carbondale was filled with grocery stores, retail shops, restaurants and hotels. The expanded community was home to dairies, bakeries and canneries. Remnants of those early years can still be seen throughout Carbondale and on the SIUC campus. Woodlawn Cemetery is the final resting place of some of our city’s founders. Trains still chug through town, blowing whistles that seemingly call out to us through history as they pass the structure of the original railway station. Students, now in excess of 20,000, still walk the grounds of the first Southern Illinois Normal University, passing through the original wrought iron gates. Residents of our modern city still live in many of the early homes along the West Walnut Street Historic District. There is much to love about Carbondale. At any little turn through its history, there is a great story to be told, and at any little turn through town, you can still find someone to tell it!
For information
on Carbondale and other communities,
from Growing Up in Southern Illinois, The Pioneer Memories of Daniel H. Brush
1
visit www.foodfunfolks.com
FOOD, FUN & FOLKS Magazine :: Summer 2010 5
Progress … It comes
in many forms
By Stephanie Rhodes ::
T
The work of the CCC at Giant City State Park is detailed in an interesting new book from a Southern Illinois author,
hrough the years, thousands of people have camped, hiked, biked and gone horseback riding in Giant City State Park. It is especially a wonderful place to come and stay and dine at for locals, university families and folks wanting to get away to a slower pace in life. I have friends from Chicago that bring their young children and stay in a cabin at the park during the summer months. They have always told me that when the sun goes down, they step outside and enjoy “nature’s symphony”. Everyone follows a different critter’s noise and imagines what it might be. That symphony is made up of hundreds of birds, frogs, lizards and mammals that have been playing the tune of the hills, rocks and woods for a very long time. The symphony lies among numerous species of trees, ferns and flowers that represent the uniqueness of Southern Illinois and Giant City State Park. The park was established in 1927, about the time that other state parks were being established in Illinois. Many things were happening in Southern Illinois leading up to that time. The region and surrounding area reaped the benefits of the railroad being established. In fact, it went through Makanda and several other communities in the area. Many things made Southern Author Kay Ripplemeye r at a recent book signin Pho Illinois attractive to travelers even g at the Union County Mu to provided by The Southern Illinoisan then. The hills and landscape seum in Cobden. were nothing like the flat lands of central Illinois and areas to the north. The railroad not only drew attention to the In the years following area for its scenery, but opened the doors to opportunities for new markets for produce, lumber and other agricultural so many great developments, the Great Depression came products. In the time leading up to the park’s establishment, upon the United States around the 1930s. People struggled financially and were without jobs. This time in history the area was reaping the benefits of development and was one that would stress and test families, communities progress.
6 FOOD, FUN & FOLKS Magazine :: Summer 2010
Kay Ripplemeyer.
Southern Illinois Foodways & Foodlore
and the nation. Giant City State Park, despite these times started to take form. With Franklin D. Roosevelt in office, the idea of CCC camps became a reality. The mission of the CCC, or Civilian Conservation Corps, was to provide jobs to young men who could not find work during the Great Depression, and the overall mission of their work was to preserve natural resources on public lands. In Southern Illinois, the work of the CCC happened throughout the area. Specifically, though, the men of CCC camps built roads at Giant City State Park and erected the large timber beams that supported the lodge. All the sweat and labor of these devoted men are still seen and remembered today by anyone who visits the park and the lodge. The work of the CCC at Giant City State Park is detailed in an interesting new book from Southern Illinois author Kay Rippelmeyer. Kay has a passion for the CCC and depression era, as that time represents significance in how southernmost Illinois developed geographically and economically. The impact that the CCC had on the Shawnee National Forest and the legacy of their work are here still today. The book recounts history of the CCC in photos, illustrations, maps and interesting facts that Kay Rippelmeyer gathered from that time in history. My recommendation: Pick up this interesting account of Southern Illinois from the Great Depression and plan a trip to see and enjoy the park and stay awhile to enjoys nature’s symphony and see the fruits of the CCC’s labor still alive today.
www.cctb.org :: www.foodfunfolks.com
Other helpful information Giant City State Park and the Civilian Conservation Corps, A History in Words and Pictures By Kay Rippelmeyer 2010, Southern Illinois University Press ISBN 0-8093-2921-2 ISBN 978-0-8093-2921-2 Giant City Lodge Located at Giant City State Park 460 Giant City Lodge Road, Makanda 62958 618-457-4921 www.giantcitylodge.com The Lodge is open mid-February through November and park is open year-round. The Lodge has a lovely family-style restaurant featuring southern dishes. They are especially known for fried chicken meals with all the traditional sides like mashed potatoes and gravy, corn, green beans, slaw and biscuits with apple butter.
FOOD, FUN & FOLKS Magazine :: Summer 2010 7
Favorite Antique Stores Tables of Time
By Debbie Moore ::
T
he treasures of our heritage and culture are displayed on the shelves of our antiques and collectible shops throughout Southern Illinois. It isn’t uncommon to find Great-Grandpa’s carbide light used in the early days of the region’s underground coal mines. A hand-cranked apple cider press and horse-drawn plow certainly depict the agriculture industry and the fruit growing which have filled our hills and fertile valleys
for generations. A stack of leather bound books might reveal an old college yearbook or church hymnal depicting a regional society that has always been strong in faith and committed to education. The smell of old paper entices us to look through collections of old cookbooks. The glistening colored glass leads our thoughts to grandma’s kitchen table and the practical dinnerware that we scramble to collect today. Our shops reflect the lives of immigrant families that shared their culture and blended their foodways to make the Southern Illinois that we love. You can actually travel through time – visiting decades or maybe an entire
8 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
Marine
century – by shopping the antique stores along the Illinois State Highway 127 corridor between Nashville and Murphysboro. Tablescapers go away with boxes of perfect collectibles that they buy for more than reasonable prices. Who cares about online shopping when you can visit these unique stores and run your index finger around the edge of a glass, or blow the dust off a platter. Those are the experiences that antique tabletop shoppers love. Each of our tablescapes have at least one item that came from one of our favorite shops. Yellow Depression Glass in the Princess pattern joins Fostoria stemmed glasses from the 1980s. Depression Old Café candy dishes easily convert to salad bowls. Cobalt Blue Depression Newport salad plates look fantastic set adrift a seashell tablescape. A 1950s Stangl bread and butter plate in the Thistle pattern represents the large Scottish heritage throughout the region and joins Mikassa place settings143 picked up at Highland Carbondale’s Goodwill 51 160 store. Shabby Pink Swirl MARION by Arcoroc can be found in lots of places ... Salem 50 Breese L I NCarlyle TO N Trenton and who saysC pumpkins can’t be pink? Centralia New Baden 161 161 127 Pierron
Kinmundy
Louisville
Patoka
Keyesport
St. Jacob
Alma
Aviston
anon
64
Odin
Sandoval
Huey
Beckemeyer
Summerfield
Flora
50
Iuka
Xenia
Junction City
Germantown
Albers
45
Central City
Hoffman
Bartelso
Follow this quick map to find special things for your own tables of time! Johnsonville
Damiansville
ascoutah
Wamac
Kell
Walnut Hill
New Minden
Okawville
Venedy
Hoyleton
Addieville
ayetteville
Richview
15
St. Libory
Nashville
3
57
64
Radom
Oakdale
JEFFERSON 15 Mount Vernon
Woodlawn
Ashley
WA S H I N G TO N
rg
15
Coulterville
PH
13
Sparta
Waltonville
51
127
Cutler
Steeleville
Willisville
Campbell Hill
4
Ava
Rockwood
3
Vergennes
McLeansboro
Macedonia
7 East Jackson Street Pinckneyville, 142 IL 62274 (618) 357-8963
Ewing Valier North City
14
Urbain
FRANKLIN Buckner
Christopher
Benton
West City
Hanaford
Dowell Orient
Elkville Royalton
51
Carbondale
34
Freeman Spur Bush Hurst
De Soto
Murphysboro
Thompsonville
West Frankfort
Zeigler
Herrin
Colp Cambria
13
Spillertown
Carterville
Pittsburg
1424 Walnut Street Murphysboro, IL 62966 (618) 967-1777 Galatia
Muddy
Marion
Crainville
Atomic S A L I NHome E Raleigh
Johnston City Whiteash
Energy
1324 Walnut Street Murphysboro, IL 62966 (618) 687-1337
Lette’s Shop
142
Pinckneyville Antique Mall
14
J AC K S O N Gorham
Ina
Sesser
Du Quoin
13
r
Belle Prairie City
George’s Resale
Dahlgren
Nason
148
St. Johns
PERRY
150
Bonnie
Wayne City
21314 State Route 127 Nashville, IL 62263 (618) 336-5300
Tamaroa
Pinckneyville Percy
Sims
Keenes
Belle Rive
Du Bois
15
Antique Mall of Perry County
Bluford
142
Marissa Tilden
WAY N E
Dix
Irvington
WILLIAMSON
1218 Walnut Street Murphysboro, IL 62966 (618) 684-6212
Sis’s Memories Antiques & Collectibles
1300 Walnut Street Murphysboro, IL 62966 (618) 684-8869
For additional information, visit www.foodfunfolks.com Carriers Mills
Grand Tower Creal Springs
Makanda
3
Alto Pass
New Burnside
51
www.cctb.org :: www.foodfunfolks.com UNION Cobden
Stonefort
Goreville
57
37 Buncombe
45
145 Eddyville
Simpson
34
FOOD, FUN & FOLKS Magazine :: Summer 2010 9
of
Carrying on a tradition
Hospitalityin Carbondale
THEN Irene’s NOW Mélange By Stephanie Rhodes ::
T
he word mélange is defined as “a mix”. For the most unique mix of delicious dishes, wine, beer and other spirits, Carbondale is proud of their very own unique “mix” at Mélange, located at 607 South Illinois Avenue. This truly uncommon restaurant has blossomed into a hub for creative dining and place for those who appreciate fine wine and craft beers. This delectable stop has Carbondale’s only tapas menu, and many fine and rare wines and beers that cannot be found anywhere else in town or throughout Southern Illinois. Stepping into the fenced garden and cozy patio, you quickly feel like you are not in Carbondale anymore. It is the goal of Mélange owner Mark Garwin to provide visitors excellent food and wine and beer that they can’t find anywhere else in the region. On any given day, Garwin can be found in the restaurant working in the trenches among the staff, deciding what to add to the menu, or selecting a new item for their extensive wine and beer menu. Garwin appreciates the value of locally grown products and Melange Chef Kelly Staples shops accordingly. The half
pound Bison Burger is a great example, as the bison comes from the region’s own Bison Bluffs farm in nearby Cobden. Throughout the year, produce from Carbondale’s Lipe’s Orchard is often featured. Garwin’s goal for serving high quality, creativity and exquisite taste have been seen at all stages of the restaurant’s growth through the years. Today, with an extensive menu and unique atmosphere, Mélange attracts customers for special food and beer pairings most Wednesday nights, and special menus for food and wine pairings later in the week. These details can be found on their website www.melange607.com or by personal invitation through a customer e-mail list. Though the business and face of the 607 South Illinois Avenue has changed through the years, it is not a new stop in Carbondale. The address was once home to Irene’s and was also unique. Imagine Carbondale in 1950; there was no shopping mall or large national chain stores and the stretch where Mélange now sits was a two-way street lined with other shops, along with Dairy Queen, Varsity theater and campus activity nearby. While some of the structures are there still today, it was a
Then
10 FOOD, FUN & FOLKS Magazine :: Summer 2010
Now
Mélange
607 S. Illinois Avenue, Carbondale 618-549-9161 Open Wednesday-Sunday, 11am-10pm. For a complete menu of food, drinks and special events, go to www.melange607.com
Try these great dishes! Southern Illinois Foodways & Foodlore
community, like many others, where people went to the “downtown” area for many conveniences that are now found in other parts of town. Irene Lewis and her family moved into the property, then a house on South Illinois Avenue, around 1953 after having a flower shop on Walnut Street since 1950. “The town and community were much different during that time,” says Jerry Brooks of Jerry’s Flowers in Carbondale. Brooks began to work for Irene in 1963. He was 19 then and so began his career in the florist business. “The building today is completely different,” says Brooks, “and in the area where guests now dine at Mélange, Irene’s living room occupied the space and she used it to entertain for Christmas open houses.” The charming stone fireplace was a cozy accent to the flower shop and was functional for the business and home. The original stone fireplace is still used today at Mélange. Owner, Irene Lewis was the epitome of hospitality and grace, always wearing a flower in her hair, according to Carbondale resident historian, Helen Deniston. It is certainly proper that the downtown location continues to provide gracious dining experiences, topped only by the hospitable and superb service. When Mark Garwin started the business 17 years ago, he knew that the property was an ideal location for a coffee house since it was close to the Southern Illinois University campus. The menu at that time was smaller with many pastries to go with great coffee. The restaurant today is completely renovated since the days of Irene’s shop. The walls are decorated with soothing colors and art from all over the world inspired by Garwin’s travels and passion for art and design. Garwin has admired and collected art for many years and has even owned galleries. His many interests and experiences help him continue offering a unique dining experience. He’s also growing with the business, too! Not usually a beer fan, Garwin admits he is always learning and trying new things. Recently, a new menu of “serious beer” was introduced at Mélange – a thick menu – of beers from all over the U.S. and the world with menu items that pair with each flavor. This addition to the Mélange mix has helped the
Now
www.cctb.org :: www.foodfunfolks.com
restaurant to gain recognition and a new following of beer connoisseurs. Through the years, Mélange has grown and changed to reflect Garwin’s interests and talents, but the overall goal is and will be to “do good” in the Carbondale community. “A creative and complex product is always the idea,” says Garwin. He also admits that the restaurant is somewhat of an anomaly. When mentioned to Garwin that the restaurant does not feel like Southern Illinois and instead is an experience that you would find in the city. He offers, “That’s why it’s great. That’s why it’s great here. That’s why it’s special. You can be in Southern Illinois and experience this.” The name of the restaurant “Mélange” stands for a great deal more than the business located there today. An incredible “mix” of creations have been coming from 607 South University Avenue for a long time. Be sure to try Mélange for a fabulous meal – or just a decadent dessert and really good coffee – or all of that combined.
FOOD, FUN & FOLKS Magazine :: Summer 2010 11
Up Close with Betty Sir By Stephanie Rhodes ::
N
12 FOOD, FUN & FOLKS Magazine :: Summer 2010
ot too long after returning to Southern Illinois, I realized that times and people had changed over the course of my eleven years away. Of course, moving away for so long expanding my education and just plain growing up all had certainly changed my “eyes” and how I viewed things and what was important in life. An important thing that I did learn in that time away studying, traveling and working was that for a female to grow and advance personally and professionally, it is important to identify and recognize positive female role models and mentors and we should listen carefully and learn from them. I am fortunate to have several strong female role models from all walks of life. One of my favorite local people – one of those female role models – is Betty Sirles. I don’t believe I have ever encountered that gal without finding her full of energy, information and creativity. She’s a wife, a mother and grandmother. She is also a cook, a teacher, a field boss, and an active member of many organizations. Above all, she is a friend to Southern Illinois and loves helping to make the region an enjoyable place for travelers to visit. Betty Sirles, along with her husband Ren and son Wayne, own and operate Rendleman Orchards near Alto Pass. Their Centennial Farm has been in the commercial fruit and vegetable production business for nearly 137 years. They also have a shop, the “Farm Market”, full of seasonal fruit (peaches and apples) and many other products like sauces, salsa, pickles, and more delicious products. The market is open July through November. Betty married Ren in 1964. She was not working full time in the family business at that time. With her degree in education, Betty taught locally for several years, and she and Ren began a family. In the beginning, Betty attempted to continue traditions from the kitchen passed down from her mother and grandmother. Betty’s mom and grandmother were both amazing cooks, making everything from scratch and preparing full meals three times a day. She appreciated the time and care both women put into the food and planning – and delicious meals. Both women insisted always on meals with meat, sometimes gravy, sides and a fresh dessert. Southern Illinois Foodways & Foodlore
rles Betty, a new wife, quickly saw that for her life, keeping up that same pace in the kitchen would not work with the growing demands of family, work and staying healthy. As time passed by, Betty became more and more involved in the family business. She even tells of setting up a playpen for her youngest child in a bin used for storing fruit, so that Betty could work in the packing shed. The importance of family time and good food were all still very important to Betty. She’ll admit though, there is a meal or dish to be prepared, that lies somewhere between fast food and homemade! She lovingly adds busy, working women should prepare nearhomemade dishes without guilt. With her background in education, Betty was (and still is) a natural in the field with teaching and training employees. She is also good with Spanish and as the specialty crop business workforce changed in the 1970s, her role in the field became even more important with the increasing number of Hispanic workers in the region and in the Rendleman Orchards business. “It’s hard to separate family and work,” Betty says, as today, many years later some of the same families still work for Rendleman Orchards and even live on the farm surrounding the business. Just as Betty and her husband Ren have both seen their own family and business grow and change, they have experienced that with their employees – and their employees with them. With the farm market store also located on the farm, Betty is often working in and around travelers and locals who shop in the store. “The store was an instant success,” Betty said. This was a new addition to the business in 2002. www.cctb.org :: www.foodfunfolks.com
The store is special because of the amazing selection of items for cooking and food gifts that you will find on the display in a “country store” fashion. It is also special because shoppers have the opportunity to meet Betty and ask questions about the business and products. Betty has not abandoned her mother and grandmother’s passion for the kitchen, but she always has a recipe idea to share with shoppers with a more convenient spin. “Each year, we are adding more and more products to complement our produce and make the experience here more special,” said Betty. “The goal behind the store is for it to be an extension of our mission – to educate people – and this becomes more important with each passing year as generations are more distant from the farm. Some people just want to connect with their roots; and we see more people wanting to know where their food comes from.” Many female shoppers talk of their lack of time to prepare meals; after all, working women have so many other responsibilities. Betty can relate to them all too well. She shares ideas with those shoppers for “almost homemade” dishes. For example, peach or Dutch apple pie? “Don’t be afraid to use the frozen store-bought crust,” she says.
I’ve spent hours with Betty as a friend, professionally, and as a co-pilot on long road trips to meetings. I learn something new and fascinating from her every single time we are together. One thing though, that is constant, is her unconditional commitment to the family – or also work in her case, since she admits they are the same. Her passion is seen by many and I am lucky to have this gal on the Food, Fun & Folks team.
Need more information? Rendleman Orchards 9680 Illinois 127 • Alto Pass, IL 62905 (618) 893-2771 www.rendlemanorchards.com Rendleman Orchards is an Illinois Centennial Farm. Illinois’ Centennial Farm Program was established in 1972 to honor generations of farmers who have worked to maintain family farms in Illinois. Centennial Farm designees represent a link to America’s heritage and a reminder that the family farm remains a viable entity in today’s agriculture.
FOOD, FUN & FOLKS Magazine :: Summer 2010 13
Peach Gallette Peel and slice 4 ripe peaches and toss them with a combination of 4 Tablespoons of sugar and 2 Tablespoons flour. Make a rich pastry crust. In a food processor combine 1 stick of cool butter cut in quarters with 1 1/2 cups of flour and 1/4 teaspoon salt; blend until crumbly and add up to 4 Tablespoons of cold water (one at a time); continue processing until the dough forms a ball. Roll the pastry into a round; brush the center with 1 Tablespoon of any flavor of fruit jam and place sliced peaches in the center. Fold the edges of the pastry up around the fruit and crimp the edge so it holds its form. Sprinkle with turbinado sugar and bake at 400 degrees for 50 minutes. Brush the top of the fruit with additional jam. Serve slices with whipped cream.
‘The store was an instant success.’
Betty Sirles
Owner :: Rendleman Orchards
Peach Salsa In a food processor, combine 3 peeled and sliced fresh peaches with 1/2 a red onion, a 1/2 teaspoon each of garlic paste and ginger paste. Add 1 Tablespoon of chili peppers in adobo sauce, a handful of fresh cilantro and the juice of a lime. Quickly process to a coarse chop. Season with sea salt and freshly ground pepper. Variations: Add a big ripe tomato; switch from red onions to 6 scallions; use chipotle peppers instead of chili peppers.
Creamy Peach Scones 2 1/4 1/4 1 1/4 1/4 1
cups all-purpose flour cup corn flower cup sugar Tablespoon baking powder teaspoon baking soda teaspoon salt egg
1/2 cup heavy cream 1/4 cup orange juice 1/2 teaspoon pure orange oil 1 stick of cold butter 3/4 cup diced fresh peaches Sliced almonds for the top
Mix all the dry ingredients together. Cut the butter into small chunks and incorporate it into the dry ingredients with a pastry blender. Whisk the liquid ingredients together and gently fold them into the dry ingredients. The less you mix the scones, the lighter they will be. Add the peaches and form into a round disk about an inch thick. Cut into wedges; brush each with a little additional cream; sprinkle with almonds; bake on prepared sheets at 400 degrees for 20 minutes. Store in the refrigerator or freeze them up to 90 days.
14 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
Six Tasty Food Festivals By Stephanie Rhodes ::
T
he Cobden Peach Festival began in 1938 and is one of the oldest and longestrunning festivals in Southern Illinois. This sweet tradition draws travelers from near and far for peaches, cobblers and more. Organized by the Cobden Lions Club, this longstanding festival tradition celebrates the community, orchards and local businesses that have made the town a place to live, play and grow through the years. The significance of Cobden and “the peach” date back to the 1800s during a time when several European families moved to the area and planted the first orchards and vegetables. Around 1929, Cobden actually led the world in shipping peaches for nearly two weeks. As the community established itself for being a “garden” in the region with a variety of edible wonders, the demand for getting their fresh high-quality produce to Chicago and other markets was the driving force
Cobden Peach Festival: a tradition
Sweet
for innovation and progress in the tiny community. From the town of Cobden came the birth of the first refrigerated railcar and subsequent development in refrigerated shipping. This invention allowed area growers to transport otherwise highly perishable fruits and vegetables to other consumers and put Cobden on the map. While strawberries were the first produce to be transported from the community by rail, peaches soon followed. Cobden has been creating more and more Southern Illinois peach fans ever since. Every year, the “Peach Queen” is crowned. This family-fun event has carnival rides, games and even peaches for prizes. The festival is held annually throughout the town and near the high school on Friday and Saturday of the first full weekend in August. There are several other sites to enjoy in and around the festival in Cobden’s wide Main Street area.
The Union County Historical Society Museum showcases the history of the area including Cobden and its growth through and years. There are several shops to enjoy antiques and creations from local artists.
Visit Cobden Peach Festival! The peaches during festival time are usually the largest and sweetest peaches of the season. Cobbler, as well as peaches and cream, are sold and there are no rules that say you can’t sample both of them. When: August 7-8 For more information, call 618-893-2435
www.cctb.org :: www.foodfunfolks.com
FOOD, FUN & FOLKS Magazine :: Summer 2010 15
Pepper Festival:
If you like it Hot By Stephanie Rhodes ::
L
ong known for its history of fruits and vegetables, today Cobden is home to orchards, farmers market, roadside stands, u-picks and even a Pepper Festival. By our account, there is no other pepper festival so “hot” in the Midwest. If you enjoy hot stuff, the small farm called Rancho Bella Vista, is a real treat. The farm is home to Darn Hot Peppers, LLC. Annually, the Pepper Fest is held on the Darn Hot Pepper’s farm, just outside Cobden. Mostly known for hot peppers, there are all kinds of peppers at various degrees of heat, for most any pallete. The festival is surrounded by a lovely landscape of peppers in the field, in your favorite jam, or served up in a delicious dish. Tents are pitched outdoors with various stations where pepper
products are sold, peppers are already picked for purchase (say that ten times!), and products and recipes with peppers are available to sample. All the peppers and pepper products sold by Darn Hot Peppers, and at the festival, are grown there on the farm, under 100 percent natural conditions with TLC. Families and friends can enjoy the festival. Bring your chairs, blankets, a picnic! Local music is featured. Assorted hot pepper products are available for sampling and purchase including salsa, jams, jellies and other pepper products – also fresh peppers. If you are new to the pepper scene, never fear. Jerry Jimenez and his wife Carol are pros with peppers in the kitchen and have tons of ideas and recipes, so you can enjoy the peppers and products from this fun festival right in your home.
Darn Hot Peppers Habanero-Deviled Eggs Halve one dozen hard boiled eggs and remove the yellow yolks. Mix the yolks of the boiled eggs with 3/4 cup soft cream cheese and 3 Tablespoons of Darn Hot Peppers Habanero-Honey Spread. Blend until smooth and stuff the remaining egg whites. Garnish the top with parsley or cilantro and a pinch of mild ground chili pepper. The recommended ground peppers are Mirasol, Guajillo or Chili de Arbol.
Jalapeño Shrimp Avocado Party Rolls Blend together 8 ounces of cream cheese with 3 Tablespoons of Darn Hot Peppers Jalapeño Lemon Jelly and 1 teaspoon chopped fresh cilantro. Peel and cut 2 avocados into slices and sprinkle them with fresh lemon juice. Thaw 6 ounces of pre-cooked salad shrimp and squeeze any water from the shrimp. To assemble the rolls, spread the cream cheese mixture on jalapeño studded soft flour tortillas. Carefully lay a row of the avocado slices across the tortilla and sprinkle the salad shrimp over the cheese. Roll the tortillas tightly and wrap it in foil. Refrigerate until ready to slice and serve. These are better if they are refrigerated for at least six hours (or as long as 24 hours) before serving.
Visit Pepper Festival! This annual event draws locals and travelers and “chiliheads” from all over. It is held at a time of year when the weather in Southern Illinois begins to cool off a bit and there is less humidity. But, we cannot promise that is won’t be hot -- either from the weather or all those peppers! For travelers coming from central Illinois, this is the home of those wonderful pepper products sold at the downtown farmers market in Springfield and other downtown shops. Come on down and visit the ranch. When: Saturday, September 4, 11:00am-5pm Where: Darn Hot Peppers, 827 Vines Road, Cobden 62920 For more information, call 618-893-1443 or visit www.darnhotpeppers.com 16 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
Murphysboro Apple Festival:
Take a juicy bite of apple
By Nicole L. Davis ::
I
t all started in 1952 as merchants in the quiet little town of Murphysboro sought ways to attract visitors, and a celebration around one of the region’s favorite and fruitful fruits, the apple, was too perfect to ignore. The Murphysboro Apple Festival is the oldest continuing festival in Southern Illinois. This beautiful community plays host to nearly 50,000 visitors each September during the second weekend after Labor Day, as folks from far and wide seek out all things apple. The whole town turns “apple” during these fun five days with window decorations that line the store fronts along Walnut Street. Craft sales, car shows, and a variety of other special events surround the festival, including the Miss Apple Festival Pageant. The General John A. Logan Museum plays host to many heritage exhibits and events, while the Liberty Theater shows classic movies from bygone days. The Appletime Stage is where most of the entertainment happens, from local music to the apple peeling contest and food contests like apple pie eating (and making) and apple butter. Even the Crimson Express, Murphysboro High School’s award winning marching band, struts their stuff on stage and in the parades.
They also host Drums at Appletime, a competition featuring 16 marching bands from a 300-mile radius of Murphysboro that began in 1990 and remains one of the major events of the festival with attendance nearing 5,000. Although the Apple Festival is home of the longest parade in Southern Illinois, aptly named the Grand Parade, the Kiwanis’ Children’s Pet and Hobby Parade is near and dear to many mother’s and grandmother’s hearts. Known locally as the “Kiddie Parade”, the Pet and Hobby parade gives youngsters a chance to get in on the festival fun by building their own tiny versions of parade fare, and gives moms and grandmas a chance to reminisce a bit or visit with Captain Applesauce, the festival’s applelicious mascot. What would a festival be without rides? Festival Funland is an integral part of the Apple Festival and there are rides for kids of all ages and mom’s of all tolerance levels. Intermixed with rides are traditional festival food fare, as well as some local food items like apple cider and jellies, candied and caramel apples, and sometimes even a funnel cake smothered in apple pie filling. Local BBQ is also a treat, complete with apple BBQ sauce.
Visit Murphysboro Apple Festival! Once Upon an Appletime, the 2010 theme, will mark the festival’s 58th year – and my 35th. “Yes, this hometown girl has been eating candied apples and chasing Captain Applesauce since she was just a tiny seed herself – and some things never change. “ ... Nicole When: September 15-19 For more information, visit www.murphysboro.com www.cctb.org :: www.foodfunfolks.com
Three generations of parade lovers! CCTB’s Debbie Moore ready to be in the Grand Parade in 1962 (top); her daughter Nicole L. Davis lined up for the Kiddie Parade in 1981; Nicole’s daughter Phoebe, meeting Captain Applesauce for the first time in 2009. FOOD, FUN & FOLKS Magazine :: Summer 2010 17
Golconda Shrimp Festival:
Savory Shrimp come to town By Debbie Moore ::
O
h, yes we do! Yes we do! We have shrimp growing right here in Southern Illinois, and we have a festival to prove it! The first time I heard Grover Webb talk about raising fresh water prawns, I have to admit that I thought he should take his presentation to a comedy club. He talked about 32,000 “head” of shrimp, like a cattle rancher counts his stock. When he described bringing his first delivery of miniscule baby prawns to his farm in Pope County, he sounded just like any proud papa after the delivery of his first baby. He had over 300,000 babies, though. When he described the machine he created to streamline feeding his prawns and mentioned the words duct tape, I had to laugh out loud. I wondered why this
successful traditional farmer had introduced raising prawns to the region and had cluttered his already busy life with the complexities of raising these little creatures. I found my answer a few months later, when I had the opportunity to take a tour bus filled with international travelers to visit Webb’s operation. I was amazed at the process of raising and harvesting prawns, and delighted when he started cooking. One bite into the juicy, fat, little prawn, and I was sold. They are good; really good. To have your own taste, you’ll want to visit Golconda in the southeast side of Southern Illinois on September 18. The Golconda Shrimp Festival begins with the weekly farmers market and continues through the evening.
Visit Golconda Shrimp Festival! Southern Illinois prawns are on center stage and you can eat your fill. Vendors prepare them in a variety of ways, and when you’ve had enough shrimp, you can feast on sweet things that are made better because they are deep fried, southern style. Entertainment runs throughout the event and the southern hospitality that greets visitors can only be matched by the fantastic food. When: September 18
Southern Illinois Shrimp Cocktail
Southern Illinois prawns make incredible shrimp cocktail and are wonderful served cold in salads. To prepare them to serve cold, don’t boil them. Instead, season the water and bring it to a boil. Pour the shrimp into the water and immediately turn it down to a simmer. The shrimp will cook in about four minutes and will turn pink and rise to the top. Strain them and immediately cover them with iced water to stop the cooking. When they have chilled, peel them and serve them with your favorite sauce.
Grover’s Shrimp Scampi 1 pound Southern Illinois prawns 1/2 cup melted butter 3 Tablespoons olive oil 2 teaspoons dried minced garlic
2 Tablespoons finely chopped fresh basil 2 Tablespoons finely chopped fresh parsley 1/4 cup dried parmesan cheese Juice of half a lemon 1/4 cup dry white wine
Clean and de-vein the prawns, removing the tails. Combine the garlic, basil and parsley. Dip the raw shrimp into the melted butter, then into the herb mixture, turning to lightly coat the shrimp. Pour the olive oil into a hot skillet and quickly add the shrimp. Reduce the temperature of the skillet and turn the shrimp within a minute. Cook the shrimp for approximately four minutes. Remove the skillet from the heat; sprinkle the parmesan cheese over the shrimp and toss them; add the lemon juice and the white wine. Toss again and serve the immediately.
Contact: 800-248-4373
Cooking tips ...
There are some tricks to cooking Southern Illinois prawns. Experiment and remember they are done, when they turn pink, just like salt water shrimp. Don’t overcook them. Plan to cook them for less time than you do salt water shrimp. Our prawns have a different body style than salt water shrimp. They are ‘short and fat’ versus the slender ocean variety, so take that into consideration when sautéing them. It might be better to toss them around in the skillet instead of carefully turning them.
18 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
Murphysboro’s Barbecue Cook-off :
Calling all By Nicole L. Davis ::
“P
saucy pig lovers
raise the Lard” and pass the BBQ. At least that’s what teams and attendees at the 23rd Annual Murphysboro Barbecue Cook-off will be saying. The sweet smell of ribs, shoulder and brisket will once again fill the air on September 23-25. Begun in 1987 on 17th Street, the Murphysboro Barbecue Cook-off is the Illinois State Championship event, as well as dual sanctioned by the Memphis Barbeque Network and Kansas City Barbeque Society. Over fifty teams vie for the top honor in all things BBQ, with $17,000 total in prizes. Teams still set up shop on 17th Street, decorate their areas, and proudly display trophies from other contests. Even the team names can cause a smile, or even a snicker. Although only registered teams are eligible to compete, the general public can partake in the People’s Choice Sauce Contest. All are welcome to join the fun at the event’s fish fry and wing dinner and contest and the Grand Champion buffet with purchase of event tickets. Both are well worth the price. Judging begins on Saturday morning, but the real fun happens on Friday night at
Pig, Pig, Pig!
Peach & Cider BBQ Sauce 1 cup sweet onion, chopped 3 peaches, peeled and chopped 1 Tablespoon olive oil 1 cup tomato sauce 1 cup apple cider 1 teaspoon garlic paste 1 teaspoon chipotle pepper powder 2 Tablespoon sorghum molasses Sauté 1 cup of chopped sweet onion and 3 peeled and chopped peaches in a Tablespoon of olive oil until translucent.
the street dance, an event where the teams, public, and local bands show off their – well – talent. Skits are created and performed by teams for showmanship, and other contests, like hog calling, are open to the public. Southern Illinois has great BBQ hidden in the most unsuspecting of places.
Add 1 cup tomato sauce, 1 cup apple cider, 1 teaspoon garlic paste, 1 teaspoon chipotle pepper powder and stir while simmering. Simmer for 5 minutes; add 2 Tablespoons sorghum molasses and simmer for a few minutes more. Use this to baste smoked meat or serve it on the side.
Visit Murphysboro Barbecue Cook-off! Murphysboro is home of the Apple City BBQ Team, three-time World Champion of the Memphis in May BBQ Cook-off – and we are proud to have them call Southern Illinois home – and happy to eat their award winning BBQ at our local 17th Street Bar and Grill. When: September 23-25 For more information, visit www.17thstreetbarbecue.com/ CookOff.htm
www.cctb.org :: www.foodfunfolks.com
FOOD, FUN & FOLKS Magazine :: Summer 2010 19
Fort Massac Encampment:
Step into the By Stephanie Rhodes ::
hearty
E
xperience the history of the 1700s by stepping into the past at Fort Massac State Park. At Fort Massac Encampment, crafts and culture of the 1700s come to life through reenactors and craftsmen in period clothing. This is one of Southern Illinois’ most popular fall activities. Visitors enjoy a living history lesson of the times, food, trade, music and daily living of Colonial and early America living. The setting is appropriate for this celebration as Fort Massac was an original military outpost along the mighty Ohio River for military personal through the period of 1757 until 1814 for many including France, Britain and the early America. Encampment is held annually in October, during fall colors and crisp autumn weather. Reenactors demonstrate crafts and trades of the 1700s and mock battles take place the entire weekend. The reenactors wear period clothing that will dazzle visitors with real looking garments and accessories of early explorers, soldiers, traders, hunters, and settlers. Families can enjoy music, crafts, magic shows, and homemade food from the era in the beautiful park overlooking the
flavors of the past
Ohio River, as well as enjoy personally meeting reenactors of Revolutionary War times. As for foodies … you’ll not go hungry! If you are traveling in a group of folks with different tastes, there is something to satisfy just about any appetite. One of the requirements of food providers at Encampment is the actual food product, how it is packaged and served; and staff attire must represent the era (18th and early 19th century) accurately. Favorites at Encampment include roasted turkey legs, savory stews and soups, beans, corn on the cob, pies and cider for perfect days. Admission to this festival is free! It is easy to make a weekend of this special gathering in such a beautiful setting. The 1,450 acre park is more than 100 years old and the Fort was recently reconstructed to depict more accurately the original Fort’s construction and features. The visitor’s center at the park houses displays of early activities at the Fort and life on the Ohio River from earlier times. The event is easy to find from I-24. Be sure to check the weather before you pack. With the region’s mild fall weather, you might need an extra layer … or no jacket. You never know.
Pecan Grilled Venison Steaks Mix a half cup of barbecue sauce with 1 Tablespoon of brown sugar, 2 teaspoons of Worcestershire sauce and a Tablespoon of butter. Simmer the sauce for a few minutes and use it to baste venison steaks. Turn the meat a couple times as you grill them over low heat. Cook the meat until it reaches 160 degrees, but don’t overcook it or it will become dry. Add pecan wood chips to the fire to intensify the flavor of the meat.
Visit Fort Massac Encampment!
Encampment weekend is an exciting time to relive an important part of our nation’s history and culture, and it is great fun and tasty. When: October 16 & 17 Where: Fort Massac State Park, Metropolis 62960 Contact Fort Massac State Park at 618-524-9321 or visit www.metropolistourism.com.
A moment in time
November 1803 – Upon reaching fort Massac, Lewis and Clark recruited George Drouillard, the son of a Shawnee Indian mother and French Canadian father. He was chosen because he had an excellent knowledge of Indian culture and was an excellent hunter of game. 20 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
$ $ outhern
LOOKING FOR PINK COOKIES By Devon Clifford ::
W
arm weather is here and Southern Illinois is a great place to be during these few hot months! With our many recreation areas located within the heart of our beautiful Shawnee National Forest, there are always plenty of adventures to be found…for a fun, inexpensive summer or early fall outing! These southern backdrops offer a wonderful setting for summertime weddings, family reunions and even afternoon picnics. Our land is magnificent and our food is plentiful! There are several local businesses that make, bake and grow fresh produce on a daily basis, so if you need to swing by and grab some last minute goodies for any of these events, Southern Illinois is sure to have what you need … along with some local history and friendly hospitality at each location. If you’re looking for an array of yummy desserts, Davis Pastry in Anna has everything from gorgeous wedding cakes, to lots of lip-smacking pastries and most importantly, worldfamous pink cookies for any occasion! Now in business for almost 57 years, this small-town, family-owned bakery has been serving Southern Illinoisans (and people world-wide) throughout three generations of Davis men. Be sure to stop in and pick up a few treats and some well-known pink cookies on your way down Main Street! Pink cookies are one of Southern Illinois most sought-after cookies! Not only can they be found at Davis Pastry, but you may also come across dozens of them at one of the two locations
Want more? www.cctb.org :: www.foodfunfolks.com
timulus
package
of Larry’s House of Cakes, located first in Marion and now at their second location in Carbondale. Larry’s first opened as a donut shop in 1963 until they decided in the late sixties to begin baking cakes and cookies in addition to their sugary breakfast items. They have continued to provide local families and businesses with their many baked goods at affordable prices throughout the years. Although these special cookies are often debated as to which bakery actually produces the very best, you’ll be sure and capture a little piece of Southern Illinois in just one bite of any Southern Illinois pink cookie! If pink cookies have awakened your taste buds, you’ll be sure to enjoy one of Southern Illinois’ unique bakeries that specialize exclusively in homemade cookies. Made from scratch and baked fresh daily, One Hot Cookie has been serving locals hot cookies and gourmet coffee and tea drinks for a little over two years now, in their Marion location. These specialty cookies are delivered throughout Southern Illinois and are shipped across the U.S. every day. One Hot Cookie loves to share their “comfort foods” with the many local families and businesses at affordable prices. Another way to get hold of some tasty sweets is as easy as visiting some of our local Farm Fresh stores and groceries. The Town Bakery in Herrin
Davis Pastry
206 South Main St. Anna, IL 62906 618-833-2161
One Hot Cookie
1112 North Johnson St. Marion, IL 62959 618-997-7877
has been making and supplying local stores with baked goods for quite some time. Known for their very popular massive cream horns, this bakery has been filling lots of Southern Illinois grocer’s stores with these delicious pastries for many years. Southern Illinois is rich with local history and our “Food, Fun and Folks” are a big part of who we are! These folks have been manufacturing, producing and serving locals all sorts of goodies for generations and will continue to share these yummy homemade, home-grown goodies with individuals for many years to come. Oh yes, they love to meet visitors, so route your getaway by the “pink cookies” through Southern Illinois.
Town Bakery
218 North 16th St. Herrin, IL 62948 618-942-3254
Larry’s House of Cakes
905 South Court St., Marion, IL 62959 618-993-3906 1807 West Main St., Carbondale, IL 62901 618-519-9378
FOOD, FUN & FOLKS Magazine :: Summer 2010 21
Just give it a
little
By Debbie Moore ::
I
t’s a winding road that leads you to the Pomona Winery. Almost every turn opens up to a new tree line or a view of open meadows or fields of natural grasses. Sometimes the canopy of giant oak or maple trees that hangs over the road makes you daydream a little as you meander along the edge of the forest that was inhabited by immigrants from Scotland and Ireland more than a hundred years before it was claimed and named the Shawnee National Forest. There is no wonder that Jane Payne and
guidance
George Majka – lovers of travel and all things natural – ended up in Pomona, Illinois. Southern Illinois University’s graduate school drew Jane and George to Carbondale in 1969. The two psychology majors met, and the rest of the story leads us to the best non-grape fruit wines available, and they have lots of awards to prove it. Pomona Winery won the Illinois Governor’s Cup in 2008 for their Kir and in 2009 for their Strawberry Dessert Wine. Scores of other state, regional and international award medals hang
22 FOOD, FUN & FOLKS Magazine :: Summer 2010
Southern Illinois Foodways & Foodlore
on the display wall in the tasting room. Jane and George moved from Carbondale to Pomona in 1978 and started making amateur wine a few years later, after they met somebody who made really good homemade wine. In 1989, they broke ground for the Pomona Winery and in 1991 became a licensed winery. The winery was the second one to open in the Southern Illinois region and the sixth one to open in the entire state of Illinois. In 1993, George and Jane released their first two apple wines and in 1995, they opened their first tasting room. 1995 was a magical year for wineries in Southern Illinois. There were three wineries by then and the three partnered with the Carbondale Convention & Tourism Bureau and the Southernmost Illinois Tourism Bureau to create what has become a very popular Shawnee Hills Wine Trail. In autumn 2004, Pomona Winery opened a new tasting room where George, Jane and their very welltrained staff thoroughly enjoy the experience of teaching the art of winemaking almost as much as their guests enjoy the tasting. George says that,“fruit most wants to be wine, all you have to do is give it a little guidance.” Jane admits that she is the one that is most passionate about making really good wine. So, her passion combined with his guidance seems to have worked successfully. They’ve been making wine for almost three decades. Both say while the food science aspects of winemaking can certainly be taxing, they consider making and selling their wine to be a comfortable way to make a living.
Need more information?
Pomona Peach Vinaigrette Salad 1/4 cup canola or grapeseed oil 1/4 cup Pomona Peach wine 2 Tablespoons white balsamic vinegar 1 peach 1 teaspoon ginger paste 1/4 teaspoon cayenne pepper 1/2 teaspoon salt Blend these ingredients together and serve over a salad of Bibb lettuce topped with sliced peaches, sliced tomatoes, chopped onion and chunks of smoked Gouda cheese. The sweet vinaigrette is offset by the salty, smoky cheese. Comfortable may be the best way to describe Pomona Winery. The wooded grounds with picnic tables, covered decks and rustic ambiance make it easy to sit and gab with friends, or just quietly relax with a bottle of crisp Jonathan or a glass of sweet, smooth Once in a Blue Moon Blueberry Dessert Wine. That same winding road will take you away from Pomona Winery, back to your hotel, or cabin or bed and breakfast. You’ll probably go away with a few bottles of apple, blueberry, peach or strawberry wine, but you’ll definitely go away having made friends with Jane Payne and George Majka.
For a complete list of Southern Illinois wineries, visit www.foodfunfolks.com www.cctb.org :: www.foodfunfolks.com
good stuff
Blueberry Wine Sauce Combine 2 Tablespoons with 1 Tablespoon of sugar. Mix with 2 cups Pomona Winery Once in a Blue Moon blueberry dessert wine. Whisk over a low heat until the mixture begins to thicken. When it reaches the desired consistency, remove from the heat. Whisk in a teaspoon of lemon juice and cool. Serve this great blueberry sauce with your favorite cheesecake or ice cream. Try it with the Almond Gooey Cake.
Almond Gooey Cake
(pictured opposite page)
A bite of this easy cake is just like a bite of a Chinese almond cookie, topped with cheesecake! Make the crust by blending one yellow cake mix (dry) with one stick of room temperature butter and one egg. Press the crust into the bottom of a prepared 13 x 9 inch baking dish. Make the topping by blending together 8 ounces of room temperature cream cheese, 2 eggs, 1 box of confectioner’s sugar and 1 1/2 teaspoons of almond extract. Bake at 350 degrees for 35-40 minutes. Cool to room temperature before serving with fresh berries and whipped cream. Serve this delicious cake with blueberry sauce over it, under it or on the side! FOOD, FUN & FOLKS Magazine :: Summer 2010 23
Foodie
Festivals events &
For additional calendar of events information,
visit www.foodfunfolks.com or www.cctb.org
Southern Illinois Festivals Cobden Peach Festival
Catfish Days Festival
Shawnee Hills Wine Festival
Annual Shrimp Festival
August 7, 2010 Downtown Cobden 618-893-2425
September 4 & 5, 2010 Downtown Cobden www.shawneewinetrail.com
September 18, 2010 Olmsted 618-742-6487
September 18, 2010 Downtown Golconda 618-683-6246 www.mainstreetgolconda.org
Pepper Fest
September 4 & 5, 2010 Darn Hot Peppers - Rancho Bella Vista 827 Wines Road, Cobden 618-893-1443
Murphysboro Apple Festival September 15 - 19, 2010 Murphysboro 800-406-8774 or 618-684-6421 www.murphysboro.com
Murphysboro Barbecue Cook-off September 23 - 25, 2010 32 North 17th Street, Murphysboro 618-684-8902
check it out For all the special events along the Shawnee Hills Wine Trail, please visit www.shawneewinetrail.com Check here for a list of chowder festivals: www.southeastillinois.com 24 FOOD, FUN & FOLKS Magazine :: Summer 2010
Super City Blues and Ques October 8 & 9, 2010 Metropolis 618-524-1696 or 877-424-5025 www.metropolistourism.com
Annual Fort Massac Encampment October 16 & 17, 2010 Ft. Massac State Park Metropolis 618-524-9321
For more information
call 1-800-526-1500 or visit or
www.cctb.org www.foodfunfolks.com
5K/JULY 2010 Southern Illinois Foodways & Foodlore