A Culinary and Personal Tribute to Dolly Parton

In July 2011, I marked my final cooking appearance at the renowned Taste of Chicago. At this event, held at the beautifully situated pavilion near Buckingham Fountain and Lake Michigan, I showcased a recipe to a large audience. My journey with Taste of Chicago began in 2005 during its 25th anniversary at Grant Park, and concluded in the 31st year, alongside my mother.

During a past visit to Dollywood, Peggy Potempa and I stood on the porch of a recreated cabin symbolizing Dolly Parton’s youth. This moment, captured in a photograph taken on March 27, 2009, at Dollywood theme park, recalls a significant memory.

In one of my invitations from Mayor Richard Daley’s office to participate in the weekly events at the Dominick’s Cooking Corner Pavilion, country music was the theme of the concerts. Loretta Lynn headlined the year; Glen Campbell had completed this role in 2006. Campbell passed away in August 2017 at 81, followed by Lynn’s passing in October 2022 at the age of 90. Unfortunately, Dolly Parton joined them recently, passing away on Aug. 25 at age 80.

Choosing Dolly Parton’s theme for my last Taste of Chicago year brought flavor to the event with her recipe for “Hello, Dolly Bars” featured in my 2010 cookbook, “Further From the Farm.” The Dominick’s Cooking Corner Stage closed after July 2013, but Taste of Chicago revived the concept recently with the “Chef’s Stage.” Parton’s influence, whether through music, acting, or philanthropy, leaves a lasting legacy cherished by many.

I interviewed Parton several times, first in April 1993 at Dollywood for its eighth season opening, and lastly in March 2009. Her reading program, begun that same year, has benefitted numerous children. As a savvy businesswoman, Parton expressed her thoughts candidly, providing engaging interviews.

Standing only 5 feet tall, Parton’s presence was ever towering. She reminisced about growing up with 12 siblings and the family Bible as a treasured book, due to limited space at home.

Parton celebrated her 65th birthday on stage in Chicago on “Dolly Parton Day,” alongside Illinois Governor Pat Quinn. This celebration included a performance of “9 to 5: The Musical,” ending with a surprise birthday cake.

My brother and mom recalled my first encounter with Dolly Parton’s performance at Opryland in Nashville in 1975, part of our family vacation. Her concert on May 12, 1973, with Porter Wagoner at Hammond Civic Center also remains memorable.

Dolly Parton shared her culinary specialties for family gatherings including her husband, Carl Dean. Their residences spanned from Los Angeles to near Nashville, with a cherished smaller kitchen in Pigeon Forge.

Recently, Parton introduced a nationwide line of boxed cake and cookie mixes and frozen meals. Among them, her frozen “shrimp and grits” meal was sampled by a friend, but her special bread recipe remains offline; featuring mashed banana and honey. This recipe is detailed below:

Dolly Parton’s Loaf Bread Recipe

Makes 2 loaves

• 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:

1. Combine yeast, 2 cups flour, and salt in a large mixing bowl. Add hot water and mix well.
2. Add oil, honey, and mashed bananas; beat with a wooden spoon until thick.
3. Gradually add more flour while stirring until dough reaches kneading consistency.
4. Knead thoroughly for 10-15 minutes on a lightly floured surface, using additional flour as needed.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm, draft-free area until doubled in size, approximately 1.5 hours.
6. Punch down the risen dough, divide into halves, and place into two greased 9x5x3-inch baking pans.
7. Cover loosely, allowing the dough to rise again. Bake in a preheated 350-degree oven for 35-40 minutes until the tops are light brown.
8. Cover each loaf with foil and continue baking for 20-25 minutes, ensuring the loaves sound hollow when tapped.
9. Allow the loaves to cool on wire racks after removal from pans.

Columnist Philip Potempa remains active in culinary pursuits, having authored four cookbooks and hosting a radio show. Reach him at [email protected] or by mail for inquiries.