Joliet, IL: Route 66’s birthday + St. Martin’s Day = PARTY!!!

What could be better to offset the approach of winter than a saint’s feast day that also provides a national excuse for a party?  And what if that saint’s day just happens to coincide with Route 66’s birthday – and the party’s down on the route itself??  Excellent!!!

November 11, 1926 is when Route 66 – and most of the rest of the U.S. Route system – was born.  It’s also the feast day of St. Martin, the Roman soldier who became a monk, and Slovenes everywhere celebrate St. Martin’s Day (Martinovanje) annually on November 11th.  That’s when the harvest is finally in, the winter wheat is planted and the fattened cattle are slaughtered.  In Slovenia, it’s also the time when wine matures (okay, there’s a reason to party all by itself!).

Accordingly, the Joliet, IL chapter of the Slovenian Union of America had a big shindig over at the Slovenian Heritage Museum at 431 N. Chicago Ave. in Joliet back on the evening of November 10, the night before Route 66’s 76th birthday.  My co-author and fellow foodie Joe Kubal and his wife Susan had the honor of attending, and we finally have photographs.  Take it away, Joe …

Slovenian Heritage Museum, Joliet, IL  (photo credit:  Keith Yearman)

Slovenian Heritage Museum, Slovenian Row, Joliet, IL             (photo credit: Keith Yearman)

Greetings!  Joe here.  Although my wife and I are not of Slovenian descent, we were cordially welcomed to participate in the SUA’s “Taste of Slovenia” evening.  It was a culinary extravaganza!  First, we were greeted with a tray of pogaca (poh-GOTS-ah), a type of salty bread, and a variety of fresh cheese and Slovenian wine.  Meeting guests at the door with bread and salt is a sign of hospitality in many parts of Eastern Europe.

Joe and Susan Kubal, enjoying themselves at Taste of Slovenia   (Photo courtesy of Mary Carmody)

Joe and Susan Kubal, enjoying the  Taste of Slovenia          (Photo courtesy of Mary Carmody)

Stronger spirits were available in the form of slivovitz (SLIV-oh-vits) and imported blueberry schnapps.  For the uninitiated, slivovitz is a clear, potent plum brandy that has been known to knock down many an unsuspecting drinker and provide an equally potent hangover (as firewater goes, it could probably also blister paint and peel off wallpaper – in short, something you drink very carefully).  Slivovitz is popular in most of the countries that were formerly part of Yugoslavia or Czechoslovakia (where it’s called slivovice), but it’s an acquired taste elsewhere.  I enjoyed the Lasko blueberry schnapps a lot more; as one might expect, it had a wonderful zesty, fruity taste.  Unfortunately, I missed the Lasko Pivo (PEEV-oh), an imported Slovenian beer.  Rats!

Slivovitz, the Eastern European firewater of choice   (Photo courtesy of Mary Carmody)

Slivovitz, the Eastern European firewater of choice          (Photo courtesy of Mary Carmody)

After the appetizers in the museum’s front room, there was a buffet dinner of klobasa (KLOH-bah-suh), which is smoked sausage, and zlinkrofi (ZLINK-ruf-ee), which are meat-filled dumplings similar to Polish pierogi, with which I’m very familiar.  In fact, much of the food seemed very familiar to someone who comes from a Czech-Polish background, as I do.  The museum’s back hall was arranged with long tables and seating to accommodate the diners.

For dessert, there were several offerings, including apple strudel and flancati (FLAHN-cah-tee), which are crisp, deep-fried strips of sour-cream dough dusted with powdered sugar.  The flancati are similar to chrustiki (also spelled krustiki), the hand-sized Polish “bow-tie” pastry knots on which I was raised.  Lithuanians call them chrustai whereas northern Italians call them cenci alla Fiorentina, but it’s all very similar fried pastry dough.  They might even be cousins to beignets.  Makes you wonder just how many nationalities have versions of these flaky goodies!

There was also potica (poh-TEETS-uh), a very thin yeast-cake nut roll with a walnut filling; it was charmingly described by event organizer Mary Carmody, who said that “potica is to Slovenia what apple pie is to America.”  Carmody is also SUA’s vice-president of marketing.  By the way, Mary provided the potica from her own bakery, which does an online business (

Palacinke for dessert!  Photo courtesy of Mary Carmody

Wow!!!  Fresh-made palacinke for dessert!          (Photo courtesy of Mary Carmody)

Following dinner, we were provided with hands-on food demonstrations.  Guests learned how to roast chestnuts and make palačinke (pah-lah-CHIN-keh), Slovenian crepe-like pancakes that were made by Vicki Klein and Gail Woodshank.  These are very similar to Viennese palatschinken, which are slightly thicker than crepes, and Hungarian palacsintak, which really are as thin as crepes.

The evening was filled with good food, great entertainment and delightful camaraderie.  Bonnie Prohar Prokup, SUA’s national president, welcomed everyone to the festivities and led the Slovenian trivia contest.  Shortly thereafter, Sue and I had to depart for home, but I swear the party was just getting started as Eileen Kochevar led the group in song on her button box.  However, I did have just enough time before making our farewells to say hi to Debbie Pohar, the editor of Zarja – The Dawn, and Jonita Ruth, the museum’s curator.

With luck, the “Taste” will become an annual event for the museum, just as Taste of Chicago is up here; a note in the latest issue of Zarja seems to indicate that it just might.  If so, we hope to see you there!
Until next time,

Until next time,

... and a good night was had by all.  Until next year!

… and a good night was had by all.   See you next year!     (Photo courtesy of Mary Carmody)


9 thoughts on “Joliet, IL: Route 66’s birthday + St. Martin’s Day = PARTY!!!

  1. Great story, about a food and culture that should be better known. So sorry that I didn’t become interested in my own Slovenian roots until after I had left Chicago (and Cleveland, my hometown.) So glad I found the Slovenian Hall here in San Francisco, where I have attended several festive Martinovanje dinners. Last year, I did a “Slovenian roots” cooking/blogging project and discovered most of the wonderful foods you mention. Before that, all I knew was potica!


  2. Thanks Joe – great story. We look forward to seeing you at the next cultural event at the Slovenian Union of America located on the beautiful and historic Route 66. To view photos of the St. Martin’s event click on this link,or.r_cp.r_qf.&bvm=bv.43287494,d.aWc&biw=1366&bih=541&wrapid=tlif136284079084010&um=1&ie=UTF-8&sa=N&tab=wq#photos/110534192537394472324/albums/5812266901452144737


  3. Pingback: SUA - The Curious Traveler's Guide to Route 66 in Metro Chicago

    • Thank you for noticing! Alas, I can’t claim credit for every last thing — our blog layout is an adaptation of a template called Twenty Eleven, made available by WordPress to all its free users; but the choices of widgets, their location, etc., and other twists such as type colors are certainly mine, as is the graphic design of our masthead at the top and the photos we decided to use for that. As for the blogging: it’s not as easy as it looks, and it is time consuming … but the writing comes more easily to me because as a journalist, I write for a living and have for all of my adult life. So: I and my two collaborators thank you for noticing that, too! And if you REALLY like our blog, then please sign up to ‘follow’ it, tell all your friends and colleagues about us and ask them to do the same, and please remember to rate each of the posts on the home page using the star system provided there just under the individual post headlines.

      Nothing shows us how much you appreciate our work as much as signing up to follow the blog and rating our entries. So thanks for that in advance! ;D


  4. You’re welcome, Bernd! And we hope that means you’ll sign up to ‘follow’ our blog. It’s easy — just look for the Follow button in the right-hand column. We promise you’ll only get e-mails form us when there’s a new blog post.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s