Memorable Moments and Dolly Parton’s Influence

In July 2011, I made my last appearance as a culinary and media personality at Taste of Chicago, presenting a signature recipe to thousands at the event’s kitchen pavilion situated between Buckingham Fountain and Lake Michigan. This marked my final participation in the event with my mom. My first invite came in 2005 during the event’s 25th anniversary.

Mayor Richard Daley’s office had invited me to join other chefs and food personalities at the Dominick’s Cooking Corner Pavilion. The concert theme included country music, featuring Loretta Lynn as the headliner. In previous events, Glen Campbell had headlined, performing until his passing at 81 in 2017, while Dolly Parton joined these legends recently with her passing at 80.

Hoping to honor Dolly Parton, I chose a recipe from her repertoire for my final year at Taste of Chicago, showcasing “Hello, Dolly Bars” detailed in my 2010 cookbook “Further From the Farm.” Unfortunately, Dominick’s Cooking Corner Stage was discontinued after July 2013, but the cooking demos resumed with a similar concept called “Chef’s Stage” last month.

Dolly Parton, an exceptional performer and businesswoman, left a lasting legacy beyond her music and theme park Dollywood. Her interviews were always insightful, and our conversations often featured her love for reading and writing from a young age. She shared memories of growing up in a home with limited space for books, focusing on the family Bible.

Parton was always warm and genuine, discussing her cooking specialities and recipes serving her husband of 59 years, Carl Dean. For instance, she shared a tip for making moist cornbread by adding mayonnaise. Recently, her branded line of supermarket products expanded to include boxed cakes, cookie mixes, and frozen meals, like the “shrimp and grits” dish.

In celebrating her culinary legacy, I share Dolly’s loaf bread recipe which includes unique ingredients such as mashed banana and honey.

Dolly Parton’s Loaf Bread

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

1. Mix yeast, 2 cups of flour, and salt in a large bowl; add hot water and mix well.
2. Add oil, honey, and bananas; beat with a wooden spoon until thick.
3. Stir in more flour until the dough is thick enough to knead.
4. Knead on a floured board for 10 to 15 minutes, adding flour as needed to prevent sticking.
5. Place dough in a greased bowl, cover with cloth, let rise until doubled (about 1 1/2 hours).
6. Punch down, divide into two, and place in greased baking pans. Let rise again.
7. Bake in a preheated 350-degree oven for 35 to 40 minutes until tops are light brown.
8. Cover with foil; bake for another 20 to 25 minutes until hollow sounding.
9. Remove from pans and cool on wire racks.

Columnist Philip Potempa can be reached via [email protected] or by mail, PO Box 68, San Pierre, Ind. 46374. He has published four cookbooks and hosts a weekly radio show.