BLACKSHEAR — Tori Boyett grew up knowing she wanted to be an integral part of the food industry.
“This has just always been something that I’ve loved doing,” she said while prepping dinners for clients in her kitchen Friday morning. “I grew up in the kitchen with my grandmother (Jerri Jackson). Some of my fondest memories of her just standing up next to her.”
Those cherished memories helped fuel her dream of having a restaurant come to fruition. Boyett created Twisted Sisters in Blackshear in 2017.
“I would pull up a dining room chair and climb up there beside my grandmother while she was cooking,” she recollected. “She would show me basically all the ins and outs. I was always the one in charge of the cupcakes.
“My grandmother would make a big ole’ pan of cupcakes, especially at Easter time, and we would dye the coconut green and put it on the cupcakes to look like grass. We would then add the jelly beans. Basically, that was how Twisted Sister started.”
The business, offering home-style cooked family dinners for pickup, took off from there. Unfortunately, COVID slowed the business as with other businesses.
With business shuttering, Boyett took time off and gathered her thoughts. She decided to give the food industry one more shot operating out of her home.
“I eventually bought a building and that’s where we are now,” said Boyett. “I’ve always loved doing this.”
Twisted Sisters offers pre-order family meals on Monday, Tuesdays and Wednesdays.
“All of the recipes I use come from my family, from my Nana mainly, my other grandmother, my mother-in-law, my mom or close friends,” said Boyett.
Entrees include bacon wrapped pork tender loin, grilled chicken (white, dark or combo) with or without bbq sauce, grilled pork chops, smoked Boston butt (pulled), roast and gravy, beef stew with vegetables, hamburger steak and gravy, baked or smoked ham and meatloaf.
Past entree feature traditional lasagna, Mexican lasagna, Cajun chicken alfredo and traditional chick alfredo. There are traditional sides, signature sides, salads, breads, desserts.
From that early start came catering for weddings, birthday parties to whatever anybody needs. Boyett says business has started picking up.
“I really think it’s because of word of mouth,” she said. “I’ve been advertising some in the newspaper and on the radio. Actually, I feel like it’s doing a lot better than it did before COVID. So that’s been a good thing.”
Catering is time-consuming, according to Boyett. It takes her 2-3 days to get the menu in order.
“There is the cutting up of the vegetables, grating the cheese, just little things like that,” Boyett said. “I go to the venue the day before a wedding to set up and then all the major cooking starts.”
The setup is a family feat. Her sister, Hailey Evans, parents, Patty and Mike Evans, best friend, Laurie Taylor, and her son and daughter help at the venue site.
They help with getting out the catering dishes and cleaning them before being delivered to the venue. This allows total focus the day of the event.
Boyett does all of her cooking on a four-burner stove in the little building next door to her residence.
“I’m hoping one day that I can get it to where I can have a commercial stove,” said Boyett. “I would also like a commercial refrigerator as well as all the bigger equipment.”
Boyett said her biggest catering job was for approximately 350 or so guests.
“The main thing is just needed to know how many people I’m going to be serving,” she said. “Then I go from there.”
Boyett only handles preparing food, though. She leaves decorating the wedding cake to the bakers.
“If you want a banana pudding or cobblers or anything like that, a sour cream pound cake I can do that,” said Boyette. “If it comes to decorating a cake and having all of that pretty detail count me out. I would love to learn, but I’ll leave that to the bakers.”
Boyett can be reached at toriboyettl@ mailto:[email protected]
gmail.com or on Facebook at
Twisted Sisters. Reach out to book her catering service for your next special event.
