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THE COAST NEWS
MAY 6, 2011
THE DINING GUIDE
Unlikely location for some of the best Cajun cooking
thing I know,” Lloyd says. It was in the kitchen that Mama taught Lloyd about good soul food cooking. Mama Daisy found joy in the kitchen and passed on her recipes, stories and love for cooking to Lloyd. Over the years, Lloyd continued to cook for friends and family. Lloyd received continuous praise from others of how much they loved his gumbo, smothered cabbage and his famous Cajun rice to name a few. Three years ago, Lloyd really started to take his cooking more seriously realizing the joy that preparing good food
TURN TO LICK ON B12
Da
DAVID BOYLAN Lick the Plate
for others brought to him. The result was Lloyd and Tonya starting Daisy’s Cajun Catering and Restaurant. When Lloyd was asked what makes his Creole dishes different from anyone else’s, he said,“It’s all in the seasoning my friend. It’s all in the seasoning.” Amen Lloyd, you nailed the seasoning. Cajun cuisine is a style of cooking that originated in Louisiana, and consists of
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Daisy’s is one of those places whose location in an office park is not the best for drive or walk-by traffic, yet it deserves to be known to lovers of high-quality, homemade Cajun and Creole cuisine. I was turned on to Daisy’s by a client with a storage facility next door who frequents them for lunch and has been raving about the food for the past three months. We paid them a visit on a Tuesday evening and sure enough, the office park was deserted, but the atmosphere at Daisy’s was warm and inviting and made even more so by Tanya Marks, a partner in the venture with her husband L.J. L.J., or Lloyd, who hails from Lafayette, La., started cooking young under the guidance of his grandmother Mama Daisy. “When it comes to cooking, Mama taught me every-
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