on location: midwest ❖
colleen kitka
Hearty home cooking keeps travelers well-fed in Midwestern Amish communities
Das Dutchman Essenhaus in Middlebury, Indiana, serves heapin’ helpings of stick-to-your ribs Amish fare.
COUNTRY FIXIN’S S
imple cuisine that consists of much more than shoe-fly pie and jams and jellies borrows from a rich cultural past laced with German and Swiss roots. Using seasonal produce, the Amish share with travelers a rich food heritage that is kept alive through strong family ties and community gatherings. Favorite dishes are passed down through the generations, and mothers teach their daughters to cook by “feel” rather than simply following a recipe. Fresh and canned fruits, pickled vegetables,
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and home-baked breads and sweets are just a few of the items identified with the Amish culinary tradition. Amish communities in Illinois, Indiana and Ohio abound with restaurants, specialty stores and markets that offer a taste of the wholesome country fare that many have come to know and love.
ILLINOIS
Around 4,000 Amish make their homes in Central Illinois, mostly in and around the towns of Arthur and Arcola.
Rising farmland costs have encouraged many to go into greenhouse, carpentry and other businesses. Some Amish work in the food industry. The Dutch Kitchen is one such example. Located in downtown Arcola, it offers a homey Amish-style menu. Entrée specials include ham and beans, chicken and noodles, homemade dumplings and fried chicken, with homemade pie for dessert. For those with large appetites, Yoder’s Kitchen offers an all-you-caneat Amish buffet with heaps of mashed LeisureGroupTravel.com