​     Recently, I was asked about a book I had published in 2009. It didn’t take me too long to realize that that was 10 years ago. That is when all the thoughts of combining recipes with local, historical architecture starting coming forward. There’s a history there, my own personal publishing legacy that I would like to share with you. I remember taking the plunge, wondering if it was a crazy idea from a crazed artist. But the idea worked and here I am, 15 years later, still creating books of recipes and.....local historical architecture.

     My first recipe book was about bed and breakfasts and Illinois wineries. I had been working with these two groups in the 1990s. At that time there were only 18 wineries in Illinois. Most of them were in Southern Ilinois, with others scattered all over the state. The winery in Nauvoo, the granddaddy of them, all was a client and I had a good working relationship with the Baxters. Baxter’s Vineyard was the oldest continuing winery in the state. They survived the Prohibition Era by selling grapes. When Prohibition was over, they went back into the wine business.

     For about ten years, I was one of their wine judges for Baxters Amatuer Wine Makers Contest. There were six judges.... my wife Rita, Fred and Verna Kruse, and Randy and Arlis Bell. We would spend Friday judging the wine and Saturday exploring the countryside, staying in a bed and breakfast over the weekend. We had great fun. Sometimes we had over 100 bottles of the nicest wine in the Midwest to taste and judge. Not a bad job.

     Around that same time, Rita and I, along with six other couples started a dining club. It was to be a themed potluck-type affair with food that we would prepare using recipes from other countries. We would plan a whole years’ worth of gatherings with dates, countries, and hosts. Then on the selected Saturday night we would all show up, eat wonderful meals, and enjoy wine from the selected country. What’s not to like about that?

    We were all emersed in recipes from around the world. And so as I traveled around the state working on various projects, the idea of using recipes in my work sort of flowed into my brain. My research on recipe books was scant. I mentioned it to a few friends and several had the same responce, which was.......”I don’t really use the recipes in the books that much, I just like reading them!” With those words, my historical architecture recipe books were born. If folks like to buy them just to read the recipes, why not a little historical information with my drawing of architecture and.......recipes!!!!

Next story....Recipes from Illinois Bed and Breakfasts and Wineries (2006)

     I love putting my illustrations with recipe books. At first thought it seems a bit odd, but many people that I discussed this topic with mentioned that they, more than likely, bought recipe books to read the recipes. That seems odd also. But thinking it out, folks that like to cook learn about cooking by reading ingredients of recipes. Perhaps they feel that they can learn more about cooking and discover an idea or method to employ in their own dishes. 

     My first recipe book was entitled, "Wineries and Bed and Breakfast Recipes of Illinois," published in 2006. It was created by going to wineries and bed and breakfast, asking them to submit two recipes and a brief history of their business. I in-turn would creat a drawing of the business building and publish the book. It was an immediate success and I was off hatching new ideas to mix my drawings with recipes. Fast forward to 2019 and I have numerous recipe books and each on has it own theme and the recipes were garnered in the same manner. 

     Maple Sirup Recipes has its own genesis. For several years I have been asking Debby Funk at Funks Grove Pure Maple Sirup to put together a  group of maple sirup recipes to publish. She gave me the name of person who works with them at special promotional events. Debby arranged a meeting at the  Funks Grove Maple Sirup kitchen. At that time, Ann brought with her several samples of her cooking. Among the offering was her Savory Maple Glazed Pecans. They were very tasty. Then she introduced me to her Smoked Gouda Cheese Dip. Mixed within the dip was chopped Maple Glazed Pecan. All the tastes of the ingredients came together nicely. I knew I had found the person to create the recipes for Funks Grove Pure Maple Sirup.

 Coming up soon I will tell more about putting the book together and other details about Maple Sirup Recipes by Ann Ellis.
The recipe book is now available at Funks Grove Pure Maples Sirup in Funks Grove. Also, I will have the book available at my November Studio Open House.