In July 2011, I made my final appearance as a food and media personality at the Taste of Chicago. I prepared a special recipe in front of a large audience at a makeshift kitchen pavilion, located between Buckingham Fountain and Lake Michigan. My first invitation to this event came in 2005 during the 25th Anniversary of Taste of Chicago in Grant Park. The 31st year marked my last participation with my mom attending alongside me.
Peggy Potempa with son and columnist Philip Potempa share a moment at Dolly Parton’s youth cabin at Dollywood theme park in Pigeon Forge, Tennessee, on March 27, 2009. (Potempa Family Collection/provided)
When invited back by Mayor Richard Daley’s office of Special Events, I joined other chefs at the Dominick’s Cooking Corner Pavilion during the event week. The concert theme featured iconic country music with Loretta Lynn headlining that year. Glen Campbell was a previous headliner in 2006. Sadly, Campbell passed away in August 2017 and Lynn in October 2022. Recently, Dolly Parton joined them in the annals of country music history with her passing at age 80 on August 25.
For my final Taste of Chicago year, I featured a Dolly Parton theme with her favored dessert, “Hello, Dolly Bars” from my 2010 “Further From the Farm” cookbook. The Dominick’s Cooking Corner Stage ended after July 2013. Cooking demos resumed this year with a fresh concept, “Chef’s Stage.” Dolly Parton’s legacy endures through her music, persona, acting, Dollywood, and philanthropy.
I interviewed her several times, first in April 1993 at the Dollywood season opening. That year, she launched her remarkable reading program benefiting millions of children. My last interview was in March 2009 with my mom as we exchanged cookbooks with Parton. Her kindness and authenticity made her a brilliant businesswoman with a genuine approach. Although petite, her presence felt grand.
“I always enjoyed reading and writing while growing up,” Parton shared, being one of 12 siblings. She fondly remembered their family Bible as their only book, due to limited space at home.
In January 2011, my mom and I celebrated Dolly’s birthday in Chicago. Governor Pat Quinn proclaimed “Dolly Parton Day” during “9 to 5: The Musical” opening night. After the performance, Parton received a large chocolate birthday cake, complete with sugar butterflies and typewriter keys, as the cast and audience sang “Happy Birthday.”
My first memory of seeing Dolly perform was during a family vacation at Opryland in 1975. She was performing with her mentor, Porter Wagoner, at the Hammond Civic Center.
Dolly Parton and Porter Wagoner gave a memorable concert on May 12, 1974, at the Hammond Civic Center.
Dolly often discussed her love for cooking, sharing her mother’s recipes with her husband, Carl Dean, who passed away in March 2025. They had homes in Los Angeles and near Nashville, including a 200-acre estate, Willow Lake Plantation. She also treasured a smaller home in Pigeon Forge for its cozy kitchen feel.
“I like a smaller kitchen like my mama’s,” Dolly stated. She revealed her cornbread secret: adding a heaping tablespoon of mayonnaise enhances its moisture.
Recently, Dolly sanctioned a line of supermarket cake and cookie mixes. However, you won’t find her original bread recipe in stores. Today, I’m sharing that beloved recipe, enriched with 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
- Mix yeast, 2 cups flour, and salt in a large mixing bowl. Add hot water, mixing well.
- Add oil, honey, and mashed bananas. Beat until thick.
- Gradually add more flour, stirring until dough reaches kneading consistency.
- Knead for 10 to 15 minutes on a floured board.
- Place dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled, about 1.5 hours.
- Punch down dough, divide and place in two greased 9x5x3-inch baking pans.
- Cover loosely and let rise again. Bake in a preheated 350°F oven for 35-40 minutes.
- Cover with foil and bake 20-25 minutes longer until loaves sound hollow when tapped.
- Remove from pans, cool on wire racks.
Columnist Philip Potempa has published four cookbooks and hosts a weekly radio show. Contact at [email protected] or mail questions to: From the Farm, PO Box 68, San Pierre, IN 46374.