It’s a good thing Two Sisters Catering features dining in these days. After a few minutes of perusing the display cases … tiny  cherry tomatoes stuffed with blue cheese … sugar snap pea salad  … cream cheese pound cake  … chocolate dipped berries … .  Well! If proprietor Connie Chantilis hadn’t set out tables and chairs in her sunny, charming establishment, one would simply have to race outside and scarf down food on the curb.

 

It’s hard to make it home without a taste.

 

“Some of the people across the street [Gaston Yards Apartments] literally eat here three times a day,” laughs Chantilis, daughter of Burger House impresario Angelo Chantilis.

 

When she’s not saving the urban pioneer singles from starving, Chantilis is wowing Dallas society with one of the lavishly catered events for which she has become known in the past 11 years. Having started out selling box lunches door-to-door at hairdressers, she personifies the entrepreneurial spirit. Besides — she “has always loved to cook,” even though she says that executive chef Jerry Brown does most of that these days.

 

Two Sisters, 2633 Gaston and 3111C Monticello, is open M-F, 11-7, Saturday 11-6. Some items are almost always available and others vary from day to day (special orders have to be placed several days in advance). Call 214-821-4334  to find out what’s on today’s menu.

 

Layered Sweet Potato Casserole

 

(Treat holiday guests with this show-off recipe)

 

1 cup small pecan pieces – divided

5 large fresh sweet potatoes (12 ounces or larger)

1 1/2 cup cream

1/2 tsp. Fresh chopped rosemary

1 tsp. Fresh chopped thyme

1/2 cup honey

1/2 cup brown sugar

2 cups shredded parmesan cheese, divided

salt and pepper

 

Thinly slice all sweet potatoes. Lightly spray a 9 x 13 Pyrex dish with a aerosol pan coating. Place one layer of sweet potatoes on the bottom of the dish. Reserve 1/2 cup of parmesan and pecans. Use a small amount of each of the remaining ingredients to cover potatoes. Add a second layer of sweet potatoes and continue layering ingredients until all the sweet potatoes have been used. Cover the pan with  aluminum foil and bake at 350° for 40 minutes. Remove foil and cover with the remaining parmesan and pecans. Brown for eight minutes.

 

LEAVE ROOM FOR JEFF’S CHAMPAGNE COLUMN