Remembering Dolly Parton Through Culinary Heritage
In July 2011, I made a memorable final stage appearance as a food and media personality at Taste of Chicago. The event was held at a covered pavilion between Buckingham Fountain and Lake Michigan, where I showcased a special recipe in front of thousands. My participation in this event dates back to 2005, marking a special occasion during the 25th Anniversary Taste of Chicago in Grant Park.
This event in 2011 was particularly significant as it marked my last appearance with my mother by my side. Peggy Potempa and I shared a memorable moment at Dollywood theme park, capturing our experience at the recreated one-room cabin reminiscent of Dolly Parton’s childhood.
During my involvement with Taste of Chicago, I was invited back by Mayor Richard Daley’s office of Special Events to join other chefs and food personalities at the Dominick’s Cooking Corner Pavilion. This year, the concert theme included country music with the legendary Loretta Lynn headlining. She was followed by Glen Campbell, who headlined in 2006. Both icons have since passed away, with Campbell dying at 81 in August 2017 and Lynn at 90 in October 2022.
The world mourned again last week as Dolly Parton joined these greats after her passing at age 80 on August 25. I honored Parton by choosing her theme and favorite dessert for my final Taste of Chicago year, showcasing “Hello, Dolly Bars” from my 2010 cookbook “Further From the Farm.” Sadly, the Dominick’s Cooking Corner Stage was discontinued after July 2013. Cooking demonstrations paused until last month, when a similar concept called “Chef’s Stage” debuted.
Parton’s legacy spans across singing, acting, and philanthropy. Her reading program began in 1993, benefiting millions of children. I had the privilege to interview her multiple times. Our first encounter was in April 1993 at the opening of Dollywood’s eighth season. The amusement park in Pigeon Forge, Tennessee, covers 150 acres and was formerly Silver Dollar City before Parton acquired it.
The last interview was in March 2009, again at Dollywood, where my mom Peggy and I exchanged cookbooks with Parton. Her personality was always kind, gracious, and genuine. A savvy businesswoman and branding genius, Parton shared her thoughts openly during interviews. Despite being only 5 feet tall, her presence was immense, with a special aura surrounding her.
She mentioned reading and writing fondly, growing up in a large family as one of 12 siblings. Parton fondly recalled the family Bible as the only book consistently in their home due to space constraints.
Parton was kind enough to perform during Dollywood’s eighth season opening day in April 1993, a moment captured by my lens.
In January 2011, my mom joined me to celebrate Parton’s 65th birthday in Chicago. Illinois Governor Pat Quinn declared it “Dolly Parton Day.” We gathered at Bank of America Theatre for the opening of “9 to 5: The Musical,” which featured Parton’s songs. She witnessed the performance and was surprised with a tiered chocolate birthday cake decorated with butterflies and typewriter keys.
My family reminded me of seeing Parton perform at Opryland in Nashville in 1975 at the age of four. The Grand Ole Opry had moved to Opryland USA theme park, celebrating its 50th anniversary. Parton had previously performed with her mentor Porter Wagoner in Hammond on May 12, 1973.
Dolly Parton was always willing to share her culinary favorites, discussing her mother’s recipes and personal cooking secrets for her husband of 59 years, Carl Dean, who passed away at age 82 in March 2025.
Parton called Willow Lake Plantation her home but often retreated to a cozier spot in Pigeon Forge. She emphasized cooking in small kitchens akin to her mother’s, adding mayonnaise to cornbread for moisture.
Recently, she endorsed a supermarket line of cake and cookie mixes, along with frozen meals that include “shrimp and grits.” However, she kept her bread recipe a personal secret, now shared for you to savor.
Dolly Parton’s Loaf Bread makes two 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:
- In a large bowl, mix yeast, 2 cups flour, and salt, then add hot water and mix.
- Incorporate oil, honey, and bananas, beating until thick.
- Gradually add more flour, stirring until dough is ready to knead.
- Knead on a floured surface for 10-15 minutes.
- Let dough rise in a greased bowl, covered, for 1.5 hours until doubled.
- Divide risen dough into two greased pans.
- Cover lightly and allow to rise again.
- Bake in a preheated 350-degree oven for 35-40 minutes.
- Cover loaves with foil and bake another 20-25 minutes.
- Cool loaves on wire racks after removing from pans.
For inquiries, reach columnist Philip Potempa at [email protected] or mail: From the Farm, PO Box 68, San Pierre, Ind. 46374.