Article Options

Delicious Du Quoin

BY SCOTT FITZGERALD, THE SOUTHERN

Friday, August 29, 2008 12:38 PM CDT

DU QUOIN - Squeeze a fresh lemon. Add water, ice, sugar and shake it. Presto! You've got the lemon shake-up, a simple lemon concoction that's been a Du Quoin State Fair favorite for many years.

"The secret is combining the right amount of sugar and lemon. Keep it sweet. It's a lot like a Sweet Tart. The longer you shake it, the colder it gets. Shaking dissolves the sugar," said Leslie Miller of Pinckneyville, a family member helping operate one of four Paulette's food vending stands at this year's state fair.

During a hot Thursday afternoon on Vendor Appreciation Day, the shake-up Miller prepared hit the spot.

Paulette and Norman Keene of Pinckneyville have attempted to satisfy the thirst and hunger of Du Quoin fairgoers for 26 years.

The family business evolved from Paulette Keene's grandfather, Les Jackson, who established a traveling carnival in 1951, offering pony and children's amusement rides.

Paulette Keene said she remembered helping her parents operate a cotton candy stand when she was a little girl.

Remembering the Du Quoin fair as a little girl, Keene said she remembers seeing larger-than-life figures like Bob Hope and other noted entertainers stroll through the masses.

"To me, it seemed so gigantic," she said. "We wouldn't hesitate to spend the whole Labor Day weekend here."

After the Jackson family carnival business was divided among family members, Keene and her husband began their food venture at the fair with a modest corn dog and lemonade stand.

"We feature our lemonade as 'The World's Best Lemonade,' she said. "Illinois is known for corn dogs and lemon shake-ups. Down in the southern states, they don't even know what it (lemon shake-up) is."

Through the years, the Keenes expanded their food fare as they expanded into multiple stands.

Today their stands offer funnel cakes, Philadelphia cheese steaks, homemade pretzels and nachos.

"We've added deep-fried Twinkies and Snickers," Keene said. "We put it in funnel cake batter, deep-fry it and sprinkle powdered sugar on it. They're rich. They're very rich."

scott.fitzgerald@thesouthern.com/351-5076