A Culinary Tribute to Dolly Parton at Taste of Chicago

In July 2011, I made my last cooking appearance on stage at Taste of Chicago. As a food and media personality, I crafted a spotlight recipe for thousands at the kitchen pavilion nestled between Buckingham Fountain and Lake Michigan. My initial invite to this prestigious event was in 2005 during the 25th Anniversary Taste of Chicago held in Grant Park. The 31st year marked my final participation, accompanied by my mother.

When Mayor Richard Daley’s Special Events Office extended an invitation for me to join fellow chefs and food personalities at Dominick’s Cooking Corner Pavilion throughout the week, I was aware that country music was integral to the concert theme. Loretta Lynn, the Queen of Country Music, was the headliner that year. Past headliners included Glen Campbell in 2006, who passed away at 81 in August 2017. Lynn passed away at 90 in October 2022. Recently, Dolly Parton joined the ranks of these country music legends with her passing at 80 on August 25.

For my final showcase at Taste of Chicago, I honored Dolly Parton with a theme featuring her favorite recipe, “Hello, Dolly Bars,” as highlighted in my 2010 cookbook “Further From the Farm.” The Dominick’s Cooking Corner Stage eventually closed after July 2013. Cooking demonstrations ceased for nearly twelve years until last month when Taste of Chicago launched a similar concept named “Chef’s Stage.”

Parton’s enduring legacy includes her music, captivating persona, Dollywood theme park, and philanthropy. I interviewed her multiple times, starting in April 1993 at Dollywood’s eighth season opening in Pigeon Forge, Tennessee, formerly Silver Dollar City before Parton’s acquisition. It was in the same year she initiated her inspiring reading program, benefiting millions of children. Our final meeting was in March 2009 when my mother, Peggy, and I revisited Dollywood for another interview, sharing cookbooks with Parton.

Parton was renowned for her kindness, business acumen, and candidness. She stood at 5 feet tall, yet radiated a towering presence. “Reading and writing were my passions growing up,” Parton once shared, mentioning she was one of 12 siblings. “The family Bible was the sole book in our home. Mama preferred us to avoid bringing many books home due to limited space.”

In January 2011, my mother and I celebrated Dolly’s birthday with her in Chicago. Illinois Governor Pat Quinn declared “Dolly Parton Day” in the city during a performance at Bank of America Theatre for “9 to 5: The Musical,” featuring Parton’s original music. A chocolate birthday cake adorned with sugar butterflies and typewriter keys accompanied the celebration.

My family reminisces about my first time seeing Dolly perform at age four at Opryland amusement park in Nashville in 1975. A year earlier, she performed with Porter Wagoner at Hammond Civic Center on May 12, 1973, during their “Last Concert Together” tour.

In speaking with Dolly, she often enthused about her love for cooking, sharing recipes with her husband Carl Dean, who passed away at 82 in March 2025. They resided in Los Angeles and Nashville, with a retreat in Pigeon Forge. She preferred cooking in a smaller kitchen, reminiscent of her mother’s. One secret recipe she shared was adding a tablespoon of mayonnaise to cornbread for extra moisture.

Her national supermarket line includes boxed cake and cookie mixes, alongside frozen meals. Among them is “shrimp and grits,” according to friend Ann Scamerhorn. However, Dolly’s original favorite bread recipe, using mashed banana and honey, remains unique. Below is the recipe.

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

Directions:

1. Mix yeast, 2 cups flour, salt, and hot water (not boiling) in a large bowl. Mix well.
2. Add oil, honey, and bananas. Beat until thick.
3. Gradually add flour, stirring until dough is ready to knead.
4. Knead dough for 10-15 minutes on a floured surface, adding flour as needed.
5. Place dough in a greased bowl, cover with a cloth, and let it rise for about 1.5 hours.
6. Punch down, divide, and place dough in greased baking pans.
7. Let dough rise again, then bake at 350°F for 35-40 minutes or until brown.
8. If needed, cover with foil and bake an additional 20-25 minutes until done.
9. Remove from pans and cool on wire racks.