In July 2011, my last appearance as a food and media personality at Taste of Chicago was memorable. I presented a special recipe before a large audience at a kitchen pavilion situated between Buckingham Fountain and Lake Michigan. My first invitation to this event happened in 2005 for its 25th anniversary in Grant Park. The 31st iteration marked my final appearance, accompanied by my mother.
During the event, I recreated a recipe from Dolly Parton, known as “Hello, Dolly Bars.” This dessert featured prominently in my 2010 cookbook, “Further From the Farm.” The Dominick’s Cooking Corner Pavilion, where these demonstrations occurred, ceased in July 2013. It took nearly a dozen years before Taste of Chicago reintroduced a similar format with the “Chef’s Stage.”
The year I presented, country music was a central theme with Loretta Lynn headlining. Glen Campbell was a previous headliner in 2006. Both have since passed away, Lynn in October 2022 and Campbell in August 2017.
Dolly Parton, who left us on August 25 at age 80, was not only a music icon but also a well-known figure for her philanthropy and business acumen. I interviewed her several times, beginning in April 1993 during the eighth season opening of Dollywood, her 150-acre amusement park in Tennessee. Dollywood, previously known as Silver Dollar City, also marked the year she began her renowned reading program, impacting millions of children.
During one visit to Dollywood in March 2009 with my mother, I exchanged cookbooks with her. Parton consistently exhibited kindness and honesty, proving her branding genius as she spoke her mind freely.
In January 2011, my mother and I celebrated Parton’s birthday with her when Governor Pat Quinn declared “Dolly Parton Day in Chicago” during the opening night of “9 to 5: The Musical.” The event featured a surprise birthday celebration with a themed cake.
My first memory of seeing Parton perform was in 1975 at Opryland amusement park in Nashville. The performance was shortly after the Grand Ole Opry celebrated its 50th anniversary, having moved to Opryland USA.
Parton often shared stories about her favorite recipes, including one her husband Carl Dean, who died in 2025, enjoyed. While they lived in various homes, Parton spoke of a special retreat in Pigeon Forge.
“I like a smaller kitchen like my mama’s. My secret for cornbread is adding a heaping tablespoon of mayonnaise for moisture,” Parton shared once.
Parton recently endorsed a supermarket line featuring boxed mixes and frozen meals. A friend mentioned sampling her “shrimp and grits” meal. Not available in stores yet:
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
- Mix yeast, 2 cups flour, and salt in a large bowl. Add hot water (not boiling) and mix well.
- Add oil, honey, and bananas. Beat with a wooden spoon until thick.
- Stir in more flour until dough is thick enough to knead.
- Knead on a floured board for 10-15 minutes, adding flour to prevent sticking.
- Place in a greased bowl, cover with a cloth, and let rise until doubled, about 1.5 hours.
- Punch down, divide in two, and place in greased pans.
- Cover, allow to rise, then bake in a 350-degree oven for 35-40 minutes until light brown.
- Cover loaves with foil, bake 20-25 more minutes until hollow-sounding when tapped.
- Cool on wire racks.
Columnist Philip Potempa has published four cookbooks and is a weekly radio host at WJOB 1230 AM. Contact him at [email protected] or by mail: From the Farm, PO Box 68, San Pierre, Ind. 46374.
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