Food, Fun & Folks Winter 2009

2 FOOD, FUN & FOLKS Magazine : : Winter 2009 Southern Illinois Foodways & Foodlore

is the Season. It’s that time of year again, time for big pots of spicy chili

and bubbling vegetable soup. It’s time for kettles simmering with right out of the ground sweet turnips, roots and tops. It’s time to lay wood on the fire and enjoy it with a mug of spiced wine. It’s time to use up all those turkey leftovers, and it’s time to start baking trays of colorful, sweet, buttery cookies. The winter holidays are here, and we plan to enjoy them.

Welcome home to Carbondale and Southern Illinois. Welcome to 16 pages of memories, cultural heritage, words and photographs that should whet your appetite and lure you to visit this highly traditional, culturally eclectic region filled with friendly people and fantastic food and wine. Welcome to holiday lights, a man in a red suit, real church bells sounding the way to altars draped in fresh evergreen and eight soft flames that tell an important story. Welcome home.

This is a special time of year in Southern Illinois. This is a time when we welcome wild game hunters from all over the world. This is a time when many of us open our homes to international university students, introducing them to our special holidays and customs. This is a time when we pile into the Southern Illinois University Arena to enjoy Saluki basketball. This is a time when we “shop local,” filling our refrigerators and our gift boxes with locally grown food products: thick bison filets, juicy German sausages and shiny red apples held for the holidays by local orchards.

This is a special time, indeed. It is a time for sharing, and it is with that in mind that we offer you this second edition of Food, Fun & Folks, our little magazine with big travel ideas. Get to know us through our pages then visit us at www.cctb.org or www.foodfunfolks.com. Let us help you find your way home to Carbondale, the heart of Southern Illinois.

Warmest Holidays,

Debbie MooreExecutive DirectorCarbondale Convention & Tourism Bureau

T

Debbie Moore

‘I’ve got the inside scoop.’

Debbie MooreExecutive Director :: Carbondale Convention & Tourism Bureau

Debbie’s Dish

FOOD, FUN & FOLKS Magazine : : Winter 2009 3www.cctb.org : : www.foodfunfolks.com FOOD, FUN & FOLKS

Contents

Recipes in this issueBARB LEVINE’S BEEF BRISKET AND VEGETABLES : : Page 5

HANUKKAH SUFGANIOT : : Page 5

CHOCOLATE ZUCCHINI BREAD : : Page 15

Quarterly MagazineWinter 2009/10

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 directorCarbondale Convention & Tourism Bureau

1185 East Main, Suite 1046Carbondale, Illinois 62901

(618) 529-4451 or (800) 526-1500Visit our websites at www.cctb.org

or www.foodfunfolks.com

©2009 Carbondale Convention & Tourism Bureau

Publisher

Content Coordinators

Graphic Design

Contributors

Debbie MooreCarbondale Convention & Tourism Bureau Executive Director

Stephanie RhodesBloomin’ CommunicationsNicole L. Davis, PhDSouthern Illinois University Carbondale Hospitality & Tourism Administration Program

Rhonda M. EthridgeThe Southern Illinoisan Newspaper

Sheila BengstonBarb LevineSIUC PhotocommunicationsOhio River Scenic BywaySouthernmost Illinois Tourism BureauJackson County Historical SocietyRecipes

Christmas traditions 4As Christmas approaches, Southern Illinoisans are preparing the best foods of the year. Contemporary cooks will admit they don’t spend the hours in the kitchen that Mom and Grandmother did, because they don’t have to. But when it comes to Christmas food traditions, they pull out all the stops and ‘cook up a storm.’

:: Winter 2009/10

Quality and service 12Though the products at 1023 Chestnut St. in Murphysboro, Illinois, have changed through the years, there is no doubt the spirit of service and quality at this address is still going strong. The store front and charming rustic interior hold stories of the past that can be enjoyed over a great Italian meal and glass of wine at Cummare’s Italian Ristorante.

Southern stimulus package 14The holidays are quickly approaching, and we all know what that means: A last-minute, expensive eff ort to pull together gifts for friends and family, right? Well, it doesn’t have to be that way. With a little planning, you can create and present beautiful and meaningful gifts to those you love.

On the coverFor a half dozen recipes about potato latkes, visit www.foodfunfolks.com.

Photo by : : DEBBIE MOORE

APPLE CHOCOLATE BROWNIES : : Page 15


our yourself a cup of Christmas tea as you begin to read this magazine and know that as Christmas approaches, Southern Illinoisans are preparing the best foods of the year. Contemporary cooks,

typically young and busy women and men, will admit that they don’t spend the hours in the kitchen that Mom and Grandmother did, because they don’t have to. But when it comes to Christmas food traditions, they pull out all the stops and “cook up a storm”.

Religious and ethnic backgrounds play important roles in our food culture. Until the fasting rules were loosened a bit, Roman Catholics ---- especially Italians and Poles ----

PBy Debbie Moore : :

Christmasspent Christmas Eve feasting on many kinds of fish. Italian households practiced their religious beliefs with the “Feast of the Seven Fishes.” Why seven fishes? They represent the seven sacraments. Everything from canned fish croquettes to baked eel could be found on those early Italian immigrant tables, and for many, that tradition lingers, although in an abbreviated fashion. Polish American Catholics celebrated in much the same way, serving 12 courses of meatless foods. Why 12 courses? They represent the 12 Apostles.

Southern Illinois is a simmering pot of hot apple cider, a steeping teapot filled with people whose roots are planted all over the world. Christmas dinner dessert tables are collections of the foodways that have grown from those roots. England’s favorite fruitcake, the Scottish favorite mincemeat pie, German gingerbreads, springerle and spritz cookies are stacked among the fruit pies and moist breads made from locally grown produce.

The game hunter’s roast Canada Goose might take center stage on our Christmas tables, but it shares the limelight with German sausages, fresh hams and spicy tamales from the closely guarded recipes of Hispanic neighbors.

To Southern Illinoisans, Christmas is all about family, past and present. We celebrate strength and endurance. We celebrate economic growth or simple survival. We celebrate old lives and new births, and we celebrate with food.

of traditional Christmas favorites,

visit www.foodfunfolks.com

For recipes

are steeped in theTeapot of Southern Illinois’ Foodways

traditionsspent Christmas Eve feasting spent Christmas Eve feasting spent Christmas Eve feasting spent Christmas Eve feasting spent Christmas Eve feasting spent Christmas Eve feasting on many kinds of fish. Italian households on many kinds of fish. Italian households on many kinds of fish. Italian households on many kinds of fish. Italian households on many kinds of fish. Italian households on many kinds of fish. Italian households

FOOD, FUN & FOLKS Magazine : : Winter 2009 5www.cctb.org : : www.foodfunfolks.com FOOD, FUN & FOLKSFOOD, FUN & FOLKSFOOD, FUN & FOLKS

of traditional Christmas favorites,

visit www.foodfunfolks.com

For recipes Barb Levine’s Beef Brisket and VegetablesIngredients: 3-5 pounds top-quality beef brisket 2 large onions 6 potatoes 6 carrots 1/2 cup catsup 1/2 cup chili sauce fresh garlic seasoning salt black pepper

Season the brisket with the seasoning salt and pepper. Stuff small slices of the garlic gloves into tiny slits in the meat. Slice the onions and place them in the bottom of a large enamel roasting pan. Brown the brisket on both sides, then place it over the onions. Cover the brisket with the mixture of catsup and chili sauce. Pour an inch of boiling water in the bottom of the pan. Cut the potatoes and place them around the brisket. Slice the carrots and place them on top of the meat. Cover the pan and bake at 350 degrees for approximately 3 hours. Cut the brisket against the grain to serve.

anukkah, a wintertime Jewish holiday that encompasses eight days of celebration, will begin with

a single flicker of light at sundown on Friday, Dec. 11. The last candle will be lit on Dec. 18.

At this hour, Jews in Southern Illinois and throughout the world will recite a special blessing before the lighting of the first candle. On each successive night, representing the eight nights of Hanukkah, another small candle will illuminate the Menorah. Two are lit the second night, three the third night and so on. The Menorah, a special eight-branched candelabra and a treasured symbol of the Jewish holiday, is often handed down through the generations to be used only on this holiday. There are many who also enjoy adding to a collection of beautifully designed Menorahs over time, lighting all on each night during this “festival of lights.”

Hanukkah (also spelled Hanukka, Chanuka and Channukah) means “dedication” in Hebrew. One of the most joyous times of the Jewish year, the observance dates back to 165 BC, more than 2,000 years ago.

It is a celebration with double significance. Hanukkah commemorates the struggle of the Jews for religious, cultural and political independence against the Syrian-Greek occupation of the Holy Land, as led by King Antiochus IV. The king had forbidden Jews to worship and destroyed their holy temple. Lighting the Menorah on each of eight nights is a reminder

of the story of the miracle of the oil. When it came time to re-dedicate the temple, there was only enough oil to light the temple Menorah for one night, and yet the oil miraculously burned for eight nights.

Observance of Hanukkah falls anytime between the middle of November and the beginning of January. The date fluctuates because Hannukah is set according to the lunar calendar and not the Gregorian calendar. As a result, the event always begins on the 25th day of the Jewish month of Kislev (usually occurring between November and December).

Like many other holidays, Hanukkah is a special time for families to be together and celebrate the festivities of joy and thanksgiving. Blessings are recited as the candles are lit, various songs are sung in the light of the Menorah, gifts are often exchanged and children add to the fun playing games and spinning the four-sided Dreidl, a top with the words “Nes gadol haya shem,” written on the sides, a reminder that “A great miracle happened here.”

Of course, holidays are also a time for feasting. Because Jewish lore tells us that we celebrate Hanukkah thanks to a smidgen of oil that magically burned for eight days, oily foods traditionally dominate this festival of lights. From salty potato latkes, accompanied by homemade applesauce or sour cream, to sweet sufganiot doughnuts, it’s hard to say no to these treats.

HBy Sheila Bengston : :

Hanukkahin the heartland

Hanukkah blessing ...Before kindling the Hanukkah lights on the fi rst night of Hanukkah, the fi rst of three blessings is recited.

Blessed are You, Lord our G-d, King of the universe, who has sancti� ed us with His commandments, and commanded us to kindle the Hanukkah light.

Hanukkah SufganiotUse your bread machine as a shortcut to this traditional jelly-fi lled doughnut. Place the ingredients in the following order:

Ingredients: 1 1/4 cups warm water (80-100 degrees) 1/4 cup vegetable oil 2 egg yolks 1/3 cup dry milk 1 teaspoon 3 cups fl our 1 tablespoon dry yeast

Set your bread machine to the dough cycle and begin. After a few minutes, check the dough and add a little water or fl our, if it is too soft or too thick. When the cycle fi nishes, turn the dough onto a fl oured board and roll into a 1/2 inch thick round. Cut the doughnuts with a biscuit cutter and fry them in oil (375 degrees) turning once. Drain the doughnuts on paper towels. When they are cool, fi ll them with apricot or raspberry preserves and sprinkle with confectioner’s or granulated sugar.

Note: The easiest way to fi ll the doughnuts is to use a decorating bag fi tted with a long, narrow tip. You can also split the side of the doughnut and use a spoon.


Cairo, IllinoisRich Holiday Traditions

in

Two national scenic byways cross in Cairo, at the con� uence of the Ohio and Mississippi Rivers. These byways

are the Ohio River Scenic Byway and the Great River Road. Learn about both of these

scenic byways at www.byways.org

Did you know?

he importance of Illinois’ southernmost tip dates to the early 1800s to a time when the city served as a main river port positioned at the confluence of the Ohio and Mississippi rivers.

The city’s location was strategically significant during the Civil War, and in later years it was a major commercial hub.

Cairo, in those days, was a city of great wealth, which was founded by riverboat commerce. The 1811 maiden voyage of the New Orleans steamboat created an industry that would peak right after the Civil War. According to a chronology posted by The Cairo Citizen, in 1867, there were more than 4,800 steamboat arrivals in Cairo. The steamboat hauled freight and accommodated passenger travel, so the industry played a very important role in developing this “southern” region of Illinois, and those who prospered most moved to Cairo’s “Millionaire’s Row”.

There probably aren’t any millionaires residing on this old street today, but we still see some of the treasures remaining, small mansions that sit on a brick paved street divided by a wide boulevard. This brick pavement once gave transport to horse drawn carriages filled with beautifully dressed southern belles.

Two of Cairo’s most famous mansions -- Riverlore and Magnolia Manor – are on Washington Street, or “Millionaire’s Row,” and date to the mid- to late-1800s.

Riverlore was built in 1865 for a member of Cairo’s wealthy Halliday family, the head of which was Capt. William Parker Halliday. Halliday was a clerk on a Mississippi River steamboat. While he never served in an

official office, Halliday was a member of one of Cairo’s

most influential families and provided

leadership in many Cairo community and business matters. This mansion is open to the public by appointment.

Magnolia Manor was constructed

across the street a few years later by Charles

Galigher, beginning in 1869 with final completion in 1872. Galigher was a Cairo businessman who became friends with Civil War Gen. Ulysses S. Grant during Grant’s command in Cairo. It is told that a regal celebration was held for Grant at the manor upon his retirement. Many of the original furnishings are still on display at Magnolia Manor today. The mansion is open to the public throughout the year.

The most exquisite time to enjoy these homes is during the Christmas holidays. Both mansions are decorated from top to bottom, inside and out, with elegant holiday decor. This annual tradition is combined with special holiday luncheons, open to the public with the advance purchase of tickets. The luncheons are at the end of November and first week of December.

Your trip to Cairo would not be complete without a couple more important stops: the Custom House Museum and the Safford Memorial Library.

The Custom House showcases three floors of the city’s history dating to the Civil War. This is also a very unique building, one of a kind not only because of the contents, but because of its construction. The building is supported by cast iron pillars, and the ceiling is reinforced by a special barrel-shaped brick formation that can be seen in an exposed area on the first floor.

The Custom House was built during the Civil War as a part of the Collection District of New Orleans. Through the years this building has had its fair share of struggles to remain open. Through diligent efforts of local volunteers, the collections have been assembled to represent the community’s history and accomplishments. The museum is truly a labor of love, with many dedicated community members working together and developing exhibits to carry you back to early time in Cairo’s history.

The Stafford Memorial Library hasn’t changed much since it was built in 1884. This creation of Queen Ann architecture still has many of the original leaded, stained-glass windows. Beyond the beautiful structure though, the library is home to ornate shelves of book collections, memorabilia and treasures of Cairo’s past that connect you to the true history of this special town.

Be sure to take time to visit all these sites in Cairo, especially during the holiday season, to truly appreciate the rich history and culture of the area.

TBy Stephanie Rhodes : :


How to plan:Riverlore2723 Washington Ave.Cairo IL 62914

Magnolia Manor2700 Washington Ave.Cairo IL 62914Open year-round except Easter, Thanksgiving Day, Christmas Day, the week after Christmas and New Year’s Day. 9 a.m. to 4:30 p.m. Monday-Saturday and 1-4:30 p.m. Sunday618-734-0201

The Cairo Custom House1400 Washington Ave.Cairo IL 62914618-734-9632

Saff ord Memorial Library (also the Cairo Public Library)1609 Washington Ave.Cairo IL 62914-1862618-734-1840

Southernmost Illinois Tourism Bureauwww.southernmostillinois.com618-833-9928 or (800) 248-4373

Visit Cairo and these Fantastic places!

The Mississippi River steamboat commerce that began in the early 1800s a� ected the region’s foodways in many important ways. Those boats delivered pineapples, coconuts and citrus fruits that were virtually unknown to the region. River port cooks found themselves sharing recipes for beautiful cakes and decadent desserts. Often times, those vintage recipes carried the name of the river town in their titles. We’re not sure whether the popular coconut cake served by a baker in the Twin Cities actually originated as the Cairo Coconut Four-Layer Cake or as the Memphis Coconut Six-Layer Cake, but they are all three the same.

Need more information?


am Goldman is everyone’s grandfather. As chancellor of

Southern Illinois University Carbondale, Dr. Goldman is well known and loved among the faculty, staff and students. He can be found anywhere on campus, from attending meetings with top administrators to walking the same paths as students. Perhaps that is why he is so loved; he embodies what we know as the Saluki Spirit.

Dr. Goldman has another side, a side that his friends and family see often, that of a man who loves serving his community but also a man who loves to eat! In fact, when talking with Sam, he willingly admits that he loves to eat, but doesn’t cook. “I have the oldest unused oven in Carbondale,” he told me in a recent conversation.

His love of food began at an early age because food was an integral part of his childhood, embedded in the Jewish traditions of his upbringing. Growing up in a strong Jewish community, Sam was surrounded by people of all ethnic backgrounds. “There were Polish, Russian, Ukrainian and Jewish all in the same neighborhood,” he recalls, “and we never knew which language we were speaking.” Actually, Sam learned to speak many languages in his youth including Russian, Ukrainian and Yiddish.

Tradition was tightly woven into the fabric of everyday life in his Winnipeg neighborhood. Sam fondly recalls eating with families of his friends at dinner time because “wherever you were at mealtime is where you ate.” He talks fondly of his parents, noting his mother’s homemade dill pickles as one of his favorites.

From his childhood roots in Canada, Sam eventually found his way to Southern Illinois in 1980 when he accepted the position of dean of the former College of Human Resources. Sam and his family quickly settled into Carbondale, and, these 30 years later, he is still proud to call Southern Illinois his home. He is active in the Carbondale and surrounding communities, is a certified clergy volunteer for four local medical facilities and the Illinois Youth Center, something that he will spend much more time doing upon his retirement. Sam is also very active in the Jewish Federation of Southern Illinois, Southeastern Missouri and Western Kentucky.

Although Sam has many favorite traditional foods, a few of the notables are latkes (potato pancakes), chopped chicken liver, challa and brisket with vegetables. Another favorite is hamantaschen, cookies

SBy Nicole L. Davis : :

Up Close withSam Goldman

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FOOD, FUN & FOLKS Magazine : : Winter 2009 9www.cctb.org : : www.foodfunfolks.com

eaten during the Jewish holiday of Purim, often filled with poppy seeds or prunes. One cooking tip that Sam will give you is from his mother: Pouring a little milk into the pot of water when you boil corn produces a

mouthwatering sweet and tender corn on the cob treat.

Sam is, indeed, everyone’s grandfather. He is a man steeped in tradition and all that is intertwined within that tradition. His experiences

as a child have been, maybe unknowingly, integral in making him the man we know today. Even if you were to only meet Dr. Sam Goldman once, he would still have a profound impact on your life.

Up Close withSam Goldman

‘I have the oldest unused oven in Carbondale.’

Dr. Sam GoldmanChancellor :: Southern Illinois University Carbondale

For information about Southern Illinois University Carbondale, visit www.siu.edu



have other lives

Tourism

eorge Whitehead serves as the volunteer president of the Board of Directors of the Carbondale Convention & Tourism Bureau. Professionally, he

served for years as the executive director of Carbondale’s Park District. In his retirement, he is an instructor in the recreation department at Southern Illinois University Carbondale.

George has another life. He has a seasonal job that requires a specific appearance and attire. His seasonal job also requires an incredibly high level of patience and an even higher sense of humor. Nobody says, “Ho, ho, ho,” like George Whitehead. George Whitehead is Santa Claus, and we place special emphasis on the word “is”. George doesn’t play Santa Claus, he is Santa Claus.

During this special season, you can find George sitting in the big chair at Carbondale’s University Mall. You can find him listening to lists while sharing the seat of a reindeer-drawn sleigh at the Du Quoin State Fairground’s Holiday Lights Fair. You can find him riding that last float in the Carbondale Fantastic Lights Parade, an event he helped create two decades ago. Occasionally, you’ll find him visiting youngsters in their homes, shaking hands with the old-timers or simply socializing with close friends. What you always find, when you find Santa George, is a man with the spirit of Christmas all year long. He’s never without that big “Ho, ho, ho!”

Debbie Moore, the 18-year executive director of the Carbondale Convention & Tourism Bureau, is known locally for some other talents. Moore’s passion for food and wine is commonly expressed through “Made at Home” and “Company’s Coming,” columns she writes for The Southern Illinoisan newspaper and the Heartland Women newspaper. Moore coordinated and co-authored the tourism bureau’s giant cookbook, “Food, Fun & Folks” and recently authored and published “Santa Suppers Revisited,” a cookbook containing all the how-to’s for hosting six themed Christmas dinner parties.

Moore’s most recent book, however, is a compilation of short stories about special gifts, titled “The Little Red Gift Book”. The following is a special taste of that little red book.

GBy Stephanie Rhodes : :

professionals


The package she brought me was big, heavy and wrapped in red foil paper. We didn’t have foil paper on our Christmas presents, if we had any paper at all. She told Mother that she had seen them in St. Louis and thought that I should have them. I’d never even been to St. Louis, the big city that was just a hundred miles away. How could I possibly wait until Christmas to open this beautiful box?

Mildred was our church secretary and Mother’s friend. She had always been kind to me. She gave me paper and pencils when I went with Mom to church meetings. Sometimes I’d stay in the church office during Mother’s World Mission Union meetings and watch Mildred type. I was fascinated with the office equipment and Mildred’s “click-click-click” typing skills.

Christmas Eve finally came and after a trip downtown to see the lights, I finally got to open that shiny box. I couldn’t believe my eyes. It contained the most beautiful set of pink rose china. None of my friends had such a treasure. There was a coffee pot and a soup tureen, a sugar bowl and creamer. The set even included silverware. This wasn’t just a little girl’s tea set; it was a replica of a complete set of china dishes. It glistened in the lights of the Christmas tree and my imagination ran wild. I’m sure I received other gifts

that year, but I don’t remember them.

At age five, that set of pink rose china created the foundation of the woman I would later become. I sat imaginary tables on Battenberg Lace with crystal vases filled with pink roses. I poured tea for our old dog, Ringer and fed dolls glorious meals with special sauces, served from the gravy boat. Imaginary crème soups were dispensed from the tureen into the rimmed soup bowls and life was grand.

Mildred was always my friend, but after that she was an even better friend. She reached out to a little girl with a gift, extraordinary and luxurious. Maybe she noticed something during my visits with her that made her predict my future. Maybe she sensed my creativity, even at that early age. Maybe, somehow she knew that I would eventually strive to be an extraordinary cook and that I would marry a man who loved to help me entertain our friends and family. Maybe she suspected that I would grow up to write newspaper columns and cookbooks and short stories. Or, maybe she just spotted something really beautiful and chose me as the recipient of the gift.

A gift it was, and it continues to be a gift that inspires me today. My collection of pink rose china is always growing. I’m determined to set beautiful tables and fill my life with creativity; to share my gift of good food with my family and friends; to always have pink roses in my life, reminding me to try to be more like Mildred, a warm and loving lady who was quick to share with all those around her.

The package she brought me was big, heavy and wrapped The package she brought me was big, heavy and wrapped The package she brought me was big, heavy and wrapped in red foil paper. We didn’t have foil paper on our Christmas in red foil paper. We didn’t have foil paper on our Christmas in red foil paper. We didn’t have foil paper on our Christmas in red foil paper. We didn’t have foil paper on our Christmas presents, if we had any paper at all. She told Mother that presents, if we had any paper at all. She told Mother that presents, if we had any paper at all. She told Mother that presents, if we had any paper at all. She told Mother that she had seen them in St. Louis and thought that I should she had seen them in St. Louis and thought that I should she had seen them in St. Louis and thought that I should

that that that that year, but I year, but I year, but I year, but I year, but I don’t remember them. don’t remember them. don’t remember them. don’t remember them. don’t remember them. don’t remember them. don’t remember them. don’t remember them. don’t remember them.

At age five, that set of pink rose At age five, that set of pink rose At age five, that set of pink rose At age five, that set of pink rose At age five, that set of pink rose At age five, that set of pink rose At age five, that set of pink rose At age five, that set of pink rose

To purchase ‘Food, Fun & Folks’ or ‘Santa Suppers Revisited’, go to www.sliceofpie.biz

and ShinyRed Paper

Pink Roses


By Debbie Moore : :


Red and WhiteQualityserviceBy Stephanie Rhodes : :

hough the products at 1023 Chestnut St. in Murphysboro, Illinois, have changed through the years, there is no doubt the spirit of service and quality at this address is still going strong.

The store front and charming rustic interior hold stories of the past that can be enjoyed over a great Italian meal and glass of wine at Cummare’s Italian Ristorante.

Cummare’s (or Cummare), which means “best friend” in Italian, is a great friend to many in Southern Illinois. The food is great. Beyond a fine meal and service, though, this historic building has been a friend to many in Murphysboro and the surrounding area since the early 1900s.

A Red and White Store was an independently owned small grocery store chain in the early to mid 1900s, before the days of large grocery chains. Cummare’s once was home to Paulter’s Red and White Store. Although a franchise, ownership was still independent, and often the Red and White brand name would follow the owner’s name or a family name. Red and White Stores had a strong presence in the Midwest in the mid-1900s. During that time, grocery stores were not as plentiful as today, so the local Red and White served as an important place in the community for grocery shopping and errands.

Today, only the original stonework remains at Cummare’s from the old Red and White, but the character of the restaurant speaks volumes, telling guests a constant message echoed from the past, “We welcome you to Murphysboro. Come sit for a while.”

The Galati family opened the restaurant in 2007 because they liked the community and location and saw the potential for the restaurant. They weren’t new to the restaurant business, though. This is a third generation affair or a “team effort” with tried-and-true recipes from Italy. Count on all things homemade when you make your way to Cumarre’s,

T

&keep going strong


Cummare’s Cannoli

including recipes from the family, new and old, as well as homemade sauces and desserts.

Pizza at Cumarre’s is very Italian with fresh toppings. A pizza buffet is open through the noon hour, which is great for kids and families. There is always a daily special or two, as the family tries new recipes and features different items to keep the experience fresh.

Then, it was a Red and White store, owned by a family that loved and still loves the community and thought it was important to provide quality products and friendly service. Now, it is a great restaurant owned by yet another family that loves the community and thinks that quality food and friendly service are still important.

We’re lucky that some things never change.

The Cornelius Hennessy building was built in 1896 and was added to the National Register of Historic Places in 2000. The two-story building has a front facade of rough-cut sandstone with inset arched windows reminiscent of the Romanesque style. The building is constructed of locally quarried sandstone and locally produced brick.

Then & NowQuality

Cannoli (plural) are tube-shaped shells of fried pastry dough, fi lled with a sweet, creamy fi lling usually containing ricotta cheese (or alternatively, but less traditionally, sweetened Mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other fl avorings.

Some chefs add chopped succade or chocolate chips. They range in size from ‘cannulicchi,’ no bigger than a fi nger,

to the fi st-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Sometimes cannoli can be found with the shells dipped in chocolate, in addition to being stuff ed with fi lling.

--- Wikipedia

to the fi st-sized proportions typically found in Piana to the fi st-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. degli Albanesi, south of Palermo, Sicily. degli Albanesi, south of Palermo, Sicily. Sometimes cannoli can be found with the Sometimes cannoli can be found with the Sometimes cannoli can be found with the Sometimes cannoli can be found with the shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling.

degli Albanesi, south of Palermo, Sicily. degli Albanesi, south of Palermo, Sicily. degli Albanesi, south of Palermo, Sicily. degli Albanesi, south of Palermo, Sicily. Sometimes cannoli can be found with the Sometimes cannoli can be found with the Sometimes cannoli can be found with the Sometimes cannoli can be found with the Sometimes cannoli can be found with the shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being shells dipped in chocolate, in addition to being stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling. stuff ed with fi lling.

to the fi st-sized proportions typically found in Piana to the fi st-sized proportions typically found in Piana to the fi st-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. degli Albanesi, south of Palermo, Sicily. to the fi st-sized proportions typically found in Piana to the fi st-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Cummare’s

Italian Ristorante1023 Chestnut St. Murphysboro, IL 62966(618) 687-3700


By Nicole L. Davis : :

PICK UP GREAT GIFTS AT REASONABLE PRICES

he holidays are quickly approaching, and we all know what that means: A last-minute, often

expensive effort to pull together gifts for friends and family, right? Well, it doesn’t have to be that way. With a little planning and by keeping the holiday gift-giving season on your mind year ’round, you can create and present beautiful and meaningful gifts to those you love. Your travels, especially to Southern Illinois, are a perfect time to pick up a few small gifts then place them in a safe spot at home so you remember you have them. Here are a few ways to enjoy your travels to Southern Illinois and pick up a few holiday gifts along the way.

If there is a culinary enthusiast in your inner circle, then this is definitely the place to visit. Many of Southern Illinois’ farmers’ markets have inexpensive non-perishable items that would be perfect for the foodie in your life. Combine a few small treats to make a bundle of deliciousness. Several businesses, such as Rendleman Orchards Farm Market, even create baskets for you to take home or ship. There are endless combinations of yummy treats.

For that heritage buff you love, a trip to any of a number of museums will provide ample selections of books and souvenirs.

Southern Illinois is rich with Civil War era heritage sites, and a visit to the General John A. Logan Museum in Murphysboro is a must. Here you can travel back in time to a small neighborhood surrounding Logan’s Murphysboro home, learn about his family and pick up a few gifts for anyone, even the children in your life.

If you have a crafter among you, then stopping at one of the many craft bazaars during the holidays is a must. You can choose from a variety of gifts at all price levels. Hand-blown glass ornaments, hand-carved wooden pens and wine bottle stoppers, homemade blanket and pillow sets for your little ones and a

variety of jewelry are only a few of the items you can find at holiday craft sales.

Unique boutiques and antique shops are another great source of inspiration for Southern Illinois travelers. The Apple Tree in Carbondale is home to gifts galore with everything from small candles and trinkets to extravagant décor for your home. Southern Illinois is full of antique stores, so there is definitely something for everyone. A new one on the list is Atomic Home in Murphysboro. With a retro-1950s style atmosphere and merchandise to match, this new shop is a perfect stop to seek out the perfect retro piece.

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No matter what your gift, wrap it all up in something equally fantastic. Here are a few simple tricks to try. Keep your road map or stop off at the local tourism bureau and pick one up, then trace your trip on the map and use that as the wrapping and top it off with a colorful bow.

For the foodie, buy a reusable shopping bag and use it as a gift bag; it’s something unique and won’t go in the garbage after the gift is unveiled.

You could also use fabric as gift wrap, and it can be part of the gift as well. Wrapping a gift in a T-shirt from your trip gives your loved one something a little extra.

Visit www.foodfunfolks.com for more information


Chocolate Zucchini BreadIngredients: 1 cup oil 3 eggs 2 cups sugar 2 cups grated zucchini 3 teaspoons vanilla 2 1/2 cups fl our 1 teaspoon baking soda 1/2 teaspoon baking powder 3 teaspoons cinnamon 1/2 cup cocoa powder 1 teaspoon salt 1/2 cup chopped nuts 1/2 cup raisins

Mix the oil, eggs, sugar and vanilla until creamy. Add the dry ingredients. Mix well, folding in the raisins and nuts. Bake in two prepared loaf pans at 350 degrees for 1 hour.

Self-guided Tour Follow the Wine

By Stephanie Rhodes : :

ust a few minutes south of Carbondale, travelers find the

front door of the Shawnee Hills Wine Trail. Twelve fantastic wineries, all different and only minutes apart, have joined together to offer the best traveler experience imaginable. How did this happen?

On a rainy summer day in 1995, the owners of three wineries in Southern Illinois joined the directors of the Carbondale Convention & Tourism Bureau and the Southernmost Illinois Tourism Bureau to discuss the possibility of working cooperatively to promote the combination of wineries. “We had a beginning and an end, and as far as I was concerned, we had a trail,” said Debbie Moore, executive director of the Carbondale bureau. Moore is still filled with excitement about the success of the trail, almost 15 years later. “Creating the trail is really one of the smartest things we ever did,” she said.

Guy Renzaglia established the first Southern Illinois winery, Alto Vineyards, in 1984. He planted five

acres of grapes, and many local residents questioned his efforts. Moore said the Carbondale community knew of Guy’s love for making wine, and many people had saved wine bottles for him, while he was still in the “hobby” stage. “That handsome man with a hobby got serious about making wine,” Moore said. In 1987 the winery opened and released the new Illinois wine, and people lined up to buy it.

George Majka and Jane Payne soon followed, breaking ground for Pomona Winery in 1989. Ted Wichmann was right behind George

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Chocolate and Wine are a Perfect Combination

Need more information?Visit www.foodfunfolks.com

Apple Chocolate Brownies

For a great wintertime party, line up the wine bottles and serve some rich chocolate desserts. The best wines to pair with chocolate are red or white Chambourcin, Rose, Port and Alto Vineyards’ Shawnee Gold.

We use local produce to make these sweet treats.

Ingredients: 2 eggs 2 squares unsweetened chocolate 1/2 cup butter 1 cup sugar 1 cup fl our 1/2 teaspoon baking powder 1 cup chopped nuts 1 cup chopped apples 1 teaspoon vanilla

Microwave the chocolate for a couple minutes to melt it. In a mixing bowl, beat the eggs, sugar and vanilla until they are creamy. Stir in the melted chocolate and mix well. Add the fl our and baking powder, continuing to mix. Fold in the apples and nuts. Bake in a prepared 8-inch square pan at 350 degrees for 30 minutes. Remove the brownies from the oven and let them cool before cutting.

and Jayne, opening Owl Creek Vineyard in 1994. And the list goes on.

The best way to plan your tour of the Shawnee Hills Wine Trail is to visit www.shawneewinetrail.com and click through to the individual wineries. You’ll find driving directions and information about the events each winery hosts. If you can’t visit in time for holiday shopping, you can do that online, too.


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Lights Fantastic ParadeSaturday, Dec. 5Carbondale; parade includes 70 lighted entries and begins at 6 p.m. Old-fashioned chili supper at the Civic Center from 4-7 p.m. Call 618-529-8040 or visit www.carbondalemainsreet.com.

Christmas Craft and Wine FairSunday, Dec. 6Marion; shop for crafts and taste local wines. 11 a.m.-6 p.m. Call 800-433-7399 or visit www.visitsi.com.

Murder Mystery Dinner at Von Jakob VineyardFriday, Dec. 11Alto Pass; for details, call 618-893-4600 or visit www.vonjakobvineyard.com.

Darn Hot Peppers Holiday Open HouseSaturday, Dec. 12 Cobden; enjoy spicy tamales while you shop for great pepper gifts! 10 a.m.-5 p.m. Call 815-693-9494 or visit www.darnhotpeppers.com.

For additional calendar of events information,Visit www.foodfunfolks.com or www.cctb.org

FestivalsFoodie

&events

Holiday Craft SaleThursday, Friday and Saturday, Dec. 3-5

check it out

Southern Illinois University Student Center; features 75 regional craft and packaged food vendors.Call 618-453-3636 or visit www.siucstudentcener.org.

Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers Darn Hot Peppers

call 1-800-526-1500 or visitwww.cctb.org or

www.foodfunfolks.com

For more information

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Food, Fun & Folks Winter 2009