In July 2011, I made my final appearance as a food and media personality at Taste of Chicago. This event, held at a kitchen pavilion between Buckingham Fountain and Lake Michigan, drew thousands of attendees. I first participated in 2005 for the 25th Anniversary Taste of Chicago in Grant Park. The 31st year marked a memorable occasion as it was the last time I attended with my mom.
The recurring event featured prominent chefs and food personalities. The 2011 concert theme included country music, headlined by Loretta Lynn, with Glen Campbell leading in 2006. Lynn passed away at 90 in October 2022, and Campbell at 81 in August 2017. Recently, Dolly Parton joined these country legends upon her passing at age 80 on Aug. 25.
My final year at the Taste featured a Dolly Parton theme, highlighted by her dessert recipe, “Hello, Dolly Bars,” showcased in my 2010 cookbook, “Further From the Farm.” Although Dominick’s Cooking Corner Stage ended after July 2013, cooking demonstrations returned recently with “Chef’s Stage.” Dolly Parton, known for her illustrious singing and acting career, Dollywood theme park, and philanthropy, left a lasting legacy. I had the honor of interviewing her multiple times, the first in April 1993 and the last in March 2009 with my mother. Parton was a savvy businesswoman, known for her candidness and charisma.
Parton spoke of her passion for reading and writing, explaining she came from a large family of 12 siblings. The family Bible was the only book allowed at home due to space limitations. Parton performed at Dollywood for the eighth season’s opening in 1993. My mother attended with me in January 2011 to celebrate Dolly’s 65th birthday in Chicago. Illinois Governor Pat Quinn declared the day “Dolly Parton Day in the City of Chicago.” We joined Parton at the theater for the premiere of “9 to 5: The Musical,” which showcased her original songs.
My first memory of seeing Parton perform was at age four during a family vacation at Opryland in Nashville in 1975. Previously, she performed with Porter Wagoner on May 12, 1974, during their “Last Concert Together” tour.
Parton enjoyed discussing her cooking and shared her favorite recipes. She was married to Carl Dean for 59 years. They shared homes in Los Angeles and Nashville, with a smaller retreat in Pigeon Forge. She often recalled her mother’s recipes and genial hospitality. One secret tip she shared involved adding mayonnaise to her cornbread to enhance its moistness.
Recently, Dolly endorsed a supermarket line of boxed cake and cookie mixes and frozen dinners, including a popular “shrimp and grits” meal. Yet, her beloved bread recipe remains exclusive—a blend of mashed bananas and honey yielding delightful results. Here is the recipe for Dolly Parton’s Loaf Bread, which makes two loaves:
Ingredients:
- 2 packages dry active yeast
- 6 cups whole-wheat flour
- 1 teaspoon salt
- 2 1/2 cups hot water
- 3 tablespoons vegetable oil
- 1/2 cup honey
- 2 or 3 bananas, peeled and mashed
Directions:
- Mix yeast, 2 cups flour, and salt in a large mixing bowl. Pour in hot water, mixing well.
- Add oil, honey, and mashed bananas. Beat with a wooden spoon until thick.
- Gradually add more flour, stirring, until the dough is ready for kneading.
- Knead on a floured board for 10 to 15 minutes. Use flour as needed to prevent sticking.
- Place the dough in a greased bowl. Cover and let rise until doubled, about 1 1/2 hours.
- Punch down and divide into two halves. Place in greased 9x5x3-inch pans.
- Cover with cloths and let rise again. Then bake in a preheated 350-degree oven for 35 to 40 minutes.
- Cover with foil and bake another 20 to 25 minutes until hollow when tapped.
- Remove from pans and cool on wire racks.
Columnist Philip Potempa has published four cookbooks and is a weekly radio host at WJOB 1230 AM. Reach him at [email protected] or via mail: From the Farm, PO Box 68, San Pierre, Ind. 46374.