Natchez Trip Overview
Chef Regina loves teaching her cooking techniques and recipes, so after retiring in December of 2020, after only three months she decided she had to reopen a cooking school because it is what she missed most.
Chef Regina Charboneau is a Natchez native who has authored four cookbooks, she is considered one of the top Chefs in the South. She is known for her San Francisco restaurants, Regina’s at the Regis and Biscuits and Blues. Since returning to Natchez she moved into her historic home, Twin Oaks circa 1832, she opened the very popular King’s Tavern circa 1789 guests enjoyed wood fired flatbreads and pot pie then opened Regina’s Kitchen at 312 Main Street. She closed all of her businesses during Covid, the Kitchen is now open with new management and Chef Regina does her cooking school and is enjoying a simpler life.
Additional Info
Duration: 1 hour 30 minutes
Starts: Natchez, United States
Trip Category: Food, Wine & Nightlife >> Cooking Classes
Explore Natchez Promoted Experiences
What to Expect When Visiting Natchez, Mississippi, United States
Chef Regina loves teaching her cooking techniques and recipes, so after retiring in December of 2020, after only three months she decided she had to reopen a cooking school because it is what she missed most.
Chef Regina Charboneau is a Natchez native who has authored four cookbooks, she is considered one of the top Chefs in the South. She is known for her San Francisco restaurants, Regina’s at the Regis and Biscuits and Blues. Since returning to Natchez she moved into her historic home, Twin Oaks circa 1832, she opened the very popular King’s Tavern circa 1789 guests enjoyed wood fired flatbreads and pot pie then opened Regina’s Kitchen at 312 Main Street. She closed all of her businesses during Covid, the Kitchen is now open with new management and Chef Regina does her cooking school and is enjoying a simpler life.
Join Chef Regina Charboneau for a true experience in Southern hospitality and dining! You learn biscuits from (according to the New York Times) the Queen of Biscuits. She shares the secret to creamy stone ground grits with shrimp in her smoked tomato cream sauce. She will also share tips on the perfect omelet. Limited to 8 guests so you really get a true personal experience.
Sample Menu
• Bring your own champagne or wine (or bloody mary’s) – You are allowed to bring your beverage if you would like mimosas or bloody mary’s to enjoy with your party.
• Shrimp and Grits and French Omelet – Learn the key to Chef Regina’s creamy stone ground grits and her shrimp in tomato cream. We also make French Omelet with Mushrooms and Brie
