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Park Hoppin
In association with Park Hoppin’with Susan Storey T
his is the Park Hoppin’ column and each month I highlight the facilities, parks and people who make up the attractions
industry. In addition to the rides, attractions, shows and entertainment, food at theme parks has become more memorable than ever, often delicious destinations all their own. Delectable – and Instagrammable – desserts and entrees attract foodies and diehard park fans. A visit to Walt Disney World and Disneyland has
become synonymous with trying pineapple Dole Whip and guests often stand in queue as long as they do for popular attractions. This summer, I visited Santa Cruz Beach Boardwalk for the first time. I
knew the park for its historic carousel and roller coaster and other classics boardwalk parks are known for. Once we finished riding everything, I sought out fried Oreos – my personal park favorite – as my son tried three different flavors of churros. However, it was a special experience with Ken Whiting, president of Whiting’s Foods, that quickly became the highlight of the day – and most delicious. Ken proud introduced us to an ice cream treat that has been a park favorite since 1935. The Original Chocolate Dipped Sandae (note the spelling) celebrates the traditional summer ice cream sandwich while giving a nod to the beach the Santa Cruz Boardwalk is located on. As Ken told us the story behind the Sandae and its unique recipe, he became just as excited describing the Boardwalk exclusive as we were about trying it. Moments later, Ken was standing behind the black and white tiled counter of the custard stand, personally hand-dipping treats for everyone in my family. Whiting’s Foods acquired the official recipe for the Sandae in the
1950’s and has been serving the creamy concoctions ever since. A Sandae starts with chocolate malt ice cream that is then sandwiched between two graham crackers. Next, it is hand-dipped into delicious chocolate. Finally, “sand” is added to the indulgent dessert in the form of a dusting of crushed almonds. To say it was incredible – and memorable - is an understatement. A Sandae is definitely on my list of things to get – again – next time I’m in California! While the Sandae does not – yet – have the same national recognition
as Disney’s Dole Whip, fans of Dollywood will tell you their favorite rivals any other park delicacy. And last month, I got to experience it for myself: Dollywood’s famous homemade cinnamon bread. While preparing to write this, I did a quick search about the park’s ooey gooey pastry online and found many articles with the official recipe and praise for what one article declared the cinnamon bread as “the one food you need to eat at Dollywood.” I was excited to finally have a piece – loaf – during my visit. Cinnamon
bread can be purchased at several locations, but it is the Grist Mill in the heart of the park that really sets the tone. Located in the heart of the park, the Grist Mill makes fresh cinnamon bread all day long. Built in 1982, the Dollywood Grist Mill was the first fully operational grist mill built in the state of Tennessee in more than 100 years. For a little bit of history, the oldest recorded grist mill was dated to 71 B.C., and like Dollywood’s, most of the early American mills were powered by a water wheel to grind grain into flour. Dollywood’s workers constructed the park’s mill in the same way the residents of Tennessee’s Smoky Mountains once built them to grind corn and wheat for their families. When I told friends I was heading to Dollywood, several asked me to
bring back some of “Dolly’s yummy bread” – even several who have never been to the park but had heard how good it is. The cinnamon bread has a reputation all its own, and fresh souvenir loaves are requested a great deal.
SEPTEMBER 2023 IAAPA EUROPE EDITION
Guests can purchase cinnamon bread at two locations in the park, the
Grist Mill, and the Spotlight Bakery, as well as at the DreamMore Resort. The employees at each location are as sweet as the bread’s aroma and happy to share the secret to traveling with the bread is to wrap it in a paper bag, not cellophane. And clearly, they know – they sell more than 350 loaves of cinnamon bread an hour! Even the airport is familiar with traveling bread. While I initially worried about carrying my loaves through the airport, the TSA agents happily told me they are quite used to seeing Dolly’s treat go through the scanning machines at the Knoxville airport. So, while my Dollywood visit ended, my cinnamon bread made it home
safe and sound, ready to be shared with my family. My son greedily grabbed his loaf, warming it in the toaster oven so that together, with our dog, we could pull it apart, lick our fingers and discuss which of the park’s roller coasters we loved best. Nothing could have made it better. Well, maybe a Sandae on the side.
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