My first visit to a Southern tea room occurred in early childhood when Mother and I often rode a bus to downtown Nashville for lunch at Satsuma Tea Room.  As I grew older, my friends and I repeated that event, often followed by shopping or a movie.

Satsuma Tea Room opened in 1918 by two Home Economics teachers, Miss Mabel Ward and Miss Arlene Zeigler. During my childhood, those Saturday visits were full of wonder as I was allowed to order “grown-up” food. I especially remember their cheese grits. While not a dish found on the most popular foods list for most people, I love grits. Satsuma Tea Room’s Baked Cheese Grits took that food to a new level of goodness.

Baked Cheese Grits

2 eggs, beaten

3/4 cup grated sharp cheddar cheese

4 tablespoons butter, melted

2 teaspoons dry mustard

1/2 teaspoon salt

1 clove garlic, finely minced

2 1/2 cups cooked grits, still warm

Preheat oven to 350 F.

Mix together eggs, cheese, butter, mustard, salt and garlic. Stir into grits and pour into well-buttered 4- to 6-cup casserole.

Bake uncovered for 50 minutes. Serve immediately, directly from casserole. Makes 4 to 6 servings.

Miss Daisy’s Tea Room

Many years later, I opened a children’s clothing boutique in Franklin, TN. The shop was set in a cute little court with several other stores, and we were 2 doors down from the building that anchored the complex. That historic, frame structure housed offices on the second floor and the most wonderful tea room on the first floor.

Daisy King opened Miss Daisy’s Tea Room in 1974 and quickly attracted diners from a wide area. Those of us who worked nearby frequented the restaurant for lunch and got to know the gracious proprietor. Known far and wide for her Southern graciousness, Daisy treated everyone as a longtime friend.

 

Fast forward many years and Daisy King still welcomes visitors to her restaurant in a different location near Franklin. She published 14 cookbooks, operated several restaurants, and appeared on national and local television shows. Known as Tennessee’s “First Lady of Southern Cooking,” Daisy continues to amaze me with her accomplishments.

I purchased Daisy’s first cookbook and a couple more through the years, and several of her recipes continue as North family favorites. From Daisy’s own website, I found the following:

Miss Daisy’s Jackson Pie

1 cup sugar
1/4 cup butter, Melted
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 tsp. salt
2 tbsps. bourbon
1 tsp. vanilla
1/2 cup chopped pecans
1/2 cup chocolate chips
1 unbaked pie shell

Preheat the oven to 375 degrees. In a large bowl, mix the sugar and butter until soft. Add the eggs, corn syrup, salt, bourbon, and vanilla. Mix until blended. Spread the pecans and chocolate chips in the bottom of the pie shell. Pour the filling into the shell. Bake for 40 – 50 minutes. Yield 6 servings. (From “Recipes by Daisy”)

That pie melts in your mouth. I come from Jack Daniels country and recommend that brand for your bourbon.

My favorite main dish served at Miss Daisy’s Tea Room had to be the Creamed Chicken served on corn bread. Oh my goodness! You will love this recipe!

Miss Daisy’s Creamed Chicken

1/2 cup butter
1/2 cup all-purpose flour
1 tsp. salt
2 cups chicken stock
2 cups light cream
2 cups milk
4 cups cooked, chopped chicken
1 8-oz. can water chestnuts, drained and chopped
1 two-ounce jar pimientos, drained and chopped

In a sauce pan, melt the butter and add the flour and salt. Cook until bubbly. Add the chicken stock and stir with a whisk until smooth. Add the cream and milk. Simmer for 30 minutes. Add the chicken, water chestnuts, pimientos and sherry. Heat thoroughly to serve. Yield:  8 servings. (From “Recipes from Miss Daisy’s”)

I did not get the corn bread recipe from Miss Daisy, but I  believe it is similar to what she serves. The following is a recipe from my Mother’s stash, and I don’t know the origin.

Bring on the Corn Bread!

1 cup yellow corn meal
1/2 cup all-purpose flour
1 tsp. salt
1 cup buttermilk
1/2 cup whole milk
1 egg
1 tbsp. baking powder
1/2 tsp. baking soda
1 tbsp. canola oil
3 tbsp. butter

In a large bowl, mix cornmeal, flour and salt. Add the remaining ingredients except butter and canola oil.

Hand stir – no mixer – with a large spoon. A few lumps are fine. Don’t be alarmed if it seems too thin. That’s normal. It may be thinner than pancake batter.

Add the remaining butter and canola oil to a 10 oz. iron skillet and melt in a 450 degree oven. Perhaps for 4 minutes or so. When it just begins to smoke, removed from the oven and pour batter into the skillet. Bake for about 20 minutes or until done.

Something about a Southern Tea Room

The atmosphere in a Southern tea room differs from your average restaurant, at least from the customer’s viewpoint. Perhaps the operation is similar but for me at least, the Southern Tea Room offers  a softer, kinder, dining experience. Granted, some are decorated to suit ladies but not all. When Miss Daisy’s Tea Room first opened so many years ago, men often lunched in her establishment and later in her Nashville restaurant. Southern manners and gentility embrace both men and women and all will find a warm welcome and usually good food at Southern Tea Rooms.