It was with much sadness that Williamson County and, really, all of Tennessee learned of the passing of the great Miss Daisy King. Renowned far and wide for her bigger-than-life persona, her southern charm, her success as a television personality and restaurateur and, of course, her incredible cooking–her legacy is one of kindness, a commitment to her craft and her community and whose love, dedication and tireless work have shaped all who knew her as well as those who didn't have the privilege but used her recipes faithfully every holiday.  

 

I am personally unable to find the words to duly express what her loss means to me. I remember distinctly dining at Miss Daisy's Tearoom as a child and in recent years, the sheer honor it was to have Daisy agree to be an ongoing contributor to YOUR Williamson Magazine. I was humbled around her because she was just the tenacious, feisty southern lady I wanted to be. I felt her spirit and her guiding hand whenever I took to the yellow cookbook to create something incredible–with her name all over it. How can I get by without a run into the store for some chicken salad and an impromptu visit with her. She had become like family to our family and I will miss her dearly. As I know, this community and so many people touched by her, will as well. 

 

The kitchen light has dimmed, but I know Miss Daisy would tell us we should all turn the light back on, grab that iconic yellow cookbook and cook in tribute to one of the greatest hostesses and culinary legends ever! Thank you, Daisy... May your legend live on.

 

Here, at the magazine, we have had the privilege of working with Miss Daisy on many occasions and so many articles. This is a small compilation of memories and quotes from the QUEEN OF SOUTHERN COOKING. They  remind us of who she was and what this community has lost– but will also forever remember. See the full articles and photos in our archives at youwilliamson.com.

In 2024, Tennessee’s “First Lady of Southern Cooking,” Daisy King, celebrated fifty years in business. Daisy was the founder and chef of the renowned Miss Daisy’s Tearoom and is now the proprietor and executive chef of Miss Daisy’s Kitchen in Franklin.

 

Daisy has been a cook since the age of six, when she “baked a Five Flavor Pound Cake from my grandmother Linnie Angleine Fraser Deaton’s recipe” and still serves that cake today at Miss Daisy’s Kitchen. From pound cake, Daisy progressed to learning the cooking skills that can only come from growing up on a farm. “My grandmother taught me how to dry fruit from our orchard, can and pickle vegetables from the garden, roll out biscuits by hand, and fried chicken. I even learned how to churn butter.” A move into the city pushed cooking into the background until college at Belmont University, where she earned a degree in home economics and journalism.

 

The story of Daisy King’s career in the restaurant business is as interesting as the food she serves. In the mid-1970’s when Carter’s Court in downtown Franklin was still on the drawing board, the developers recognized the need for a place where ladies could lunch. After a turn of the century house was moved back from Columbia Avenue to its present location, upon seeing it people exclaimed: “That’s it! That’s got to be a tearoom.” Thus, the old house was given a new lease on life and with much work and ingenuity, became Miss Daisy’s Tearoom.

 

Once the quality of her food and the gracious and sublimely southern hospitality found in both the restaurants and in Miss Daisy herself, became known–Miss Daisy soon became the “First Lady of Southern Cooking.” The author of fourteen cookbooks, including the million selling Recipes from Miss Daisy’s, she has appeared on the “Today Show,” “CBS This Morning,” QVC, NPT’s “Word on Words” and for thirty years, as the perennial guest chef on Nashville’s WTVF-TV’s “Talk of the Town.”

 

After the closure of the tearoom in 1991, where she opened first in Franklin and then in Nashville, Daisy went on to serve as consultant to major grocery store chains and gourmet markets, and as a media spokesperson for Pillsbury, Swift’s Sausage and Bisquick.

Long one of America’s most celebrated regional cooks, she’s prepared her unique brand of “Southern cooking from the heart” for country music legends, television stars, U.S. Senators and most importantly, for friends and family.

To really care about what a family is having for dinner is a human touch only someone like Daisy King could sustain through two generations of customers. Step inside Miss Daisy’s Kitchen on Hillsboro Road and life takes on new meaning. Instantly, she asks, “What’s for dinner?” as if she knows just how full your day has been juggling kids, work, or life’s endless list of chores.

 

Chicken Divan. Hearty Beef Casserole. Company Meatloaf. Turkey Tetrazzini. Any of these could be a game changer, she will insist. But before you can make a decision, Daisy wants to know “How is everybody?” You sense immediately that her interest in your kitchen table is more about you than the food you haven’t prepared. That’s because like many Southern characters, Daisy makes a lasting impression, one of perpetual joy. And, that joy is offered unselfishly to those she meets. Daisy knows that any number of crises can leave folks overwhelmed and looking for sustenance and she wants to help.

 

Yes, Daisy, in all her southern elegance, has donned the covers of books, spoken to culinary groups in resort towns, sat for numerous media interviews, and catered for corporate executives and more than one governor of our state. All of these opportunities came because Daisy King is a gifted entrepreneur whose introduction to the food industry began while she was being raised by her grandparents on their Georgia farm.

 

Before becoming a Tennessee household name for traditional Southern cuisine, Daisy King was a home economics student. Today, Belmont University should present her with an alumni award from the Jack Massey School of Business for taking her education degree and ingeniously creating a beloved brand for Tennessee. Beginning with her first Franklin venture with Calvin and Marilyn Lehew in 1974, Daisy King has captured the hearts of her guests through their taste buds. In later years, she opened her fine dining restaurants in Green Hills and downtown Nashville’s Church Street Centre. Along the way, Daisy learned quickly how to leave a lasting impression. So, the little yellow cookbook, Miss Daisy’s Tea Room was born and is now in its fiftieth year of publication.

 

In 1996, Tennessee’s Bicentennial was the catalyst for Miss Daisy Celebrates Tennessee, featuring the stories of iconic names in the food business from all ninety-five counties, a tribute to the Volunteer State’s 200th birthday.

 

To be an author is to be a speaker, and this Daisy has mastered. At the height of her career, she held the sales record for the most cookbooks sold in a QVC Network launch, where she, in her magnanimous way, held the attention of a buying audience. Daisy’s love of food and cooking is surpassed only by her love of people. She truly enjoys supporting the people who have joined her in making meals a heartfelt enterprise. If Williamson County is known for its incredible hospitality, one might look to Daisy King who really does want to know “What’s for dinner?”

As we are celebrating all year long, our 10th Anniversary in publication, we intend to recognize and honor as many of the individuals who have made contributions to your community magazine as we can. As it is our annual Eat Drink and Be Merry issue, a select few such people come to mind to single out! Of course, Miss Daisy makes the top of the list.

 

When I was a little girl, I distinctly recall dining at Miss Daisy’s Tearoom in Franklin often, but not so often, that it wasn’t always a special occasion to do so. And a memory. Everything about it was lovely and that included Miss Daisy. Fast forward to adulthood and what is now a salient moment in the history of this publishing endeavor–to ask and to have Miss Daisy graciously agree, to write for the magazine.

 

I can think of no one, other than my own grandmother, who has influenced my knowledge of and love for wonderful southern cuisine. Her cookbooks are front and center in my kitchen and her recipes are my go-to’s whenever the perfect meal or food item is called for! She is iconic when it comes to hospitality and hostessing here in Williamson County and loved for her enthusiasm and candor in sharing the best way, the easiest way and the right way, to prepare not just the food but the stage on which it appears and setting the scene by which it is served.

 

And her caramel cake? Well…it is beyond divine and despite my admonishments to my husband: “Do not bring one of those home if you visit Daisy’s!” But, I am always so very glad when he does!

 

The lady, herself, exudes southern grace and guts. Two of my most admired traits, in any woman, who in ways they may not even know, have mentored me in my career. She has lived a colorful, interesting and bittersweet life–all reflected in her home, where countless memories and moments of a life well lived, surround you amidst the beautiful antiques and items–all with a story.

 

It is not lip service to say this cover, featuring Miss Daisy, makes me most proud. And most humbled. It is not often that we get to meet those who inspire and guide us in life, let alone call them a friend and to be able to thank them for contributing to your dream. Thank you, Daisy.

So, what does Miss Daisy think about her own contributions to the culinary scene of our community? Here are a few thoughts, in her own words, from everyone’s favorite–Miss Daisy King:

I have been told from numerous entities in the Middle Tennessee Community that my cooking has had a formative influence in the culinary arena over four decades.

 

I have written fourteen cookbooks, run several different dining concepts, trained many cooks and served food to thousands of people in the region.

Though I’ve come a long way since the early days of Miss Daisy’s Tearoom in Franklin, its legacy follows me everyday. I am constantly humbled by the customers who share fond memories and kind words about Miss Daisy’s food, be it in person or on-line. Today, I feel my culinary life has come full circle from its beginning with Miss Daisy’s in Franklin to Miss Daisy’s Kitchen with a wealth of those loved recipes prepared to go.

My life’s work as a cook/chef, restaurateur, and author is present in everything I do. 

My contributions over the years to Your Williamson has channeled the hard earned experience of figuring out exactly what customers want for their more traditional menus. Preparing food as long as I have has meant being intimately familiar with the expectations of each season. I have used the seasonal likes to prepare dishes that are both new and familiar.  

My being able to write for Your Williamson has given me the platform to engage with the community with recipes and stories which have continued to build my business as a restaurateur. Every Williamson county resident who picked up the magazine, took my recipes home with them. This is one of the highest honors any author could have. 

Many thanks YOUR Williamson for allowing me to be a part of your success.