Saturday, Oct. 7 through Sunday, Oct. 8, Burgoo is back for its 53rd year, rain or shine. It’s a festival people look forward to. Is it the beauty of Utica’s downtown atmosphere? Is it the almost 375 vendors that will grace Mill Street this year? Could it be the famous Burgoo Stew? It’s hard to say, but it’s one of northern Illinois’ largest festivals, attended by almost 25,000 last year.
Like the previous 52 years, the non-profit La Salle County Historical Society sponsors Burgoo, the organization’s primary fundraiser. As usual, the two days will be full of things to do and see, including a visit to an original barn dating back to 1875.
Saturday, Oct. 7:
From 11 a.m. to 6 p.m., more than 150 vendors will be at the La Salle County Historical Society’s Canal Market. A classic car show sponsored by the Utica Fire Department will run from 1 to 6 p.m. Volunteers will begin stirring the famous Burgoo Stew at 7 p.m.
Sunday, Oct. 8:
Shop more than 375 vendors; enjoy live entertainment from 9 a.m. to 4 p.m., watch blacksmith demonstrations, let your children play games during the day, and try to win a 50/50 drawing at 5 p.m.
The festival evolved when several LaSalle County Historical Society members explored options for increasing revenue beyond membership dues and donations. Set up in Utica’s north and south business districts, there are some interesting businesses, ranging from August Hill Winery and Nonie’s Bakery and Café to Clarks Run Antiques and the La Salle County Historical Museum, which sponsors the Burgoo Festival.
Burgoo started as a small community harvest festival in 1869 with a pioneer recipe called Burgoo, cooked in colossal cast iron pots. The thick stew is similar to other regional dishes like Irish and
Mulligan stews, but what exactly is Burgoo?
It’s a traditional pioneer dish, the stew that gives the festival its name. While many call it Bird Stew (it sounds like Burgoo Stew), it’s a mixture of beef, cabbage, carrots, celery, hominy, peppers, potatoes, tomatoes, and other vegetables.
It takes at least three massive cast-iron pots to cook Burgoo over an open fire. Volunteers chop vegetables and continuously stir the stew with wooden paddles the size of canoe oars for anywhere from 12 to 18 hours, starting on Saturday at 7:00 p.m. and ending in time for the annual sale that begins at 9:00 a.m. on Sunday.
But remember, Burgoo will only be served on Sunday, Oct.
8, starting at 9:00 a.m. It sells out quickly, so stop by as soon as possible
because your next chance to taste Burgoo will be next year.
For more information, visit: www.lasallecountyhistoricalsociety.org/burgoo