By: Christy Wallace
Little did Tammy Enriquez know, double-fudge brownies would end up shaping her future.
When Tammy’s children were young, she would send brownies to their teachers each time they brought home a report card. Soon, a teacher asked if Tammy could bake a batch for a birthday party she was attending. Then, another reached out asking if she could pay Tammy for a few batches for another occasion. Later, as Tammy was baking batch after batch of her double-fudge brownies, it gave her the idea to start her own catering business. And that, she did.
Previously known as Tammy from Miami, Tammy has been cooking and serving authentic cuisine for 20 years now and is now the successful owner of Daisy Hill Catering. Born and raised in Miami, she started cooking for her family at the age of 12. While her mother didn’t enjoy cooking, Tammy loved it. She remembers creating fun appetizers and serving them to her father and his business associates while they would play cards.
Tammy met her future husband when she was 14 years old in Miami; she was a cheerleader and he was a football player. Even though she was dating his best friend at the time, she knew they would one day be married. And they were. Once married, Tammy and her husband, Felix, did a lot of moving around for his job. They went to Puerto Rico for what was intended to be a three-week assignment and ended up staying for three years. While there, Tammy embraced the culture and soaked up what she could of the traditions and learned how to cook authentic Puerto Rican cuisine. From there they moved to Washington, D.C., and lived in a multicultural neighborhood where the neighbors would gather and share their traditions, their music, their culture. “I love the idea of different cultures, of cooking different types of food. I probably have about 500 cookbooks. I love cooking…it’s a passion and a craft.”
From D.C., they moved to Georgia, to Fayette County, and decided it was time to put down roots and raise their family. They had three boys and one girl when they moved to Georgia, where they attended Fayette County Schools. They all have since graduated and now have families of their own.
Daisy Hill Venue is located on acres of spacious land in Fayette County and has been embraced by the community as the place for events. They are a one-stop shop and have become a very popular venue for weddings, baby showers, birthday parties, company events and more. When planning an event, Daisy Hill Venue offers everything the client needs in order to celebrate their occasion, whatever it may be. “It’s an open canvas people can use for any event. We’ve had sweet 16s, quinceanera’s, baby showers, wedding showers, weddings. We have 17.5 acres so people can spread out.”
When planning a catering event, Tammy works with her clients by first asking them: “What is your favorite place to go out and eat?” She believes the food should represent the person, not the package. Her cooking expertise includes everything from Latin and Cuban food to poultry and seafood, and is always fresh. “Everything is made from scratch,” she states proudly. “Nothing is from a can or frozen and is all hand-made.” Daisy Hill Catering is farm-to-table and supports the community by only using Southeastern farms.
Tammy enjoys being able to give back whenever she is able. She has worked with Bloom, the Boys and Girls Clubs of America, and the firemen and policemen of Fayette County. “It’s about bringing joy to people, and I can do that through food.”
Tammy has a very close-knit family and enjoys spending time with Felix, her husband of 43 years, and their four children and first grandchild. Tammy loves what she does and is living her passion and her dream, and is kind enough to share it with our community. “If you don’t have a dream, you don’t have a goal to shoot for. This is my passion, and I’m hoping to do it for as long as I’m healthy.”
- 1 1?2 pounds boneless skinless chicken breasts, thinly sliced
- 2 Tbsp. olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes, without oil
- 1 tsp. rinsed capers (optional)
In a large skillet, add olive oil and cook the chicken on medium-high heat for 3–5 minutes on each side, or until brown on each side and cooked until no longer pink in the center. Remove the chicken and set aside on a plate. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese, and whisk over medium-high heat until it starts to thicken. Add the spinach and sundried tomatoes, and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.