Joan Sowash
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Joan Sowash, Owner and Operator of Aunt Sissy’s Kitchen is often asked “Where did the name Aunt Sissy’s Kitchen come from?” I am the sister of three brothers and the only granddaughter in our family. I am known as Sissy to my family. I had 13 nieces and nephews before I had my two children. Aunt Sissy’s Kitchen just seemed the perfect name for my business to honor my family and our traditions.
I am a native Texan having been raised in Galveston, living part of my adult life in Houston and then moving to Corpus Christi in 1998. My love of cooking started as far back as I can remember in my Grandma’s kitchen. There were no cookbooks, no recipes to be found anywhere. Grandma grew
all vegetables and herbs in her garden. She taught me to use my natural senses to cook. We would search the garden for the ripest vegetables and herbs.
They were all picked by site, touch and smell and then we made our daily trip to see the local butcher for meat for the main course. Fresh was the key to her cooking, everything was either picked or purchased daily. While most young girls at the age of 8 were learning to paint their nails I was learning how to debone a chicken and slow cook a beef tenderloin. While spending 20 years in the legal profession as a litigation paralegal I continued to enjoy creating in the kitchen and serviced a small catering company on the side. 
Six years ago Aunt Sissy’s Kitchen was created in the Coastal Bend and as the growth of the part-time business grew we opened our doors on a full-time basis four years ago. I am pleased that with our continued growth we now service catered Events up to 600 Guests and offer our innovative Dash and Dine Service for everyday weekday meals. We are a true family owned business. My son Greg is our General Manager, responsible for all kitchen activity as well as our managing our Oilfield Catering Division.
My daughter Erynn does most of our baking along with operating a full
service Event Coordinating Company. In addition to Greg and Erynn we have a kitchen and catering staff that is well-trained and well-presented. Give us an opportunity to bid on your next Event and schedule a time to come by and meet us and taste some of our offerings. We would love to get to know you and look forward to feeding you soon.
