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  • Biscuits
  • Shrimp with Smoked Tomato Cream Sauce
  • Jalapeno Cheese Grits
  • French Omelet with Boursin
  • Chef Regina offers several classes by appointment for groups of 6 or more
  • To book any of these classes Call or text Chef Regina @ 601-392-1756
  • Biscuit technique class 1 hour $52 per person (minimum 6-maximum 20)
  • this class includes a tea towel with biscuit cutter
  • Souffle technique class 1.5 hours $60 per person (minimum 6-maximum 8)
  • You learn the basics of a cheese souffle and chocolate souffle
  • Classic Southern Dinner Class 2 hours $90 per person (minimum 6-maximum 8)
  • Biscuits
  • Proper Fried Chicken
  • Green Goddess Slaw
  • Deviled Egg Potato Salad
  • Chocolate Pecan Pie
  • A nod to Julia Child Classic French Dinner Class 2 hours $100 per person
  • (minimum 6-maximum 8)
  • French Dinner Menu:
  • Gougers (Cheesy cream puffs)
  • Salad Lyonnaise (Salad with Lardons and Poached Egg)
  • Beef Bourguignon Over Rustic Pasta
  • Chocolate Souffles
  • Classic Southern Italian Classes $110 per person (minimum 6-maximum 8)
  • Italian Dinner Menu:
  • Focaccia Bread / Rosemary & Onion-Olive
  • Spinach & Mozzarella Arancini with Sundried Tomato Aioli
  • Kale and Cannellini Salad
  • Maccheroni con Salsiccia Ragu (Home Made Italian Sausage Ragout)
  • Cannoli dipped in Chocolate & Pistachio’s
You can bring your favorite wines or cocktails to enjoy while cooking and pair them with your dinner. It is always a party at Regina’s Kitchen! email chefreginanatchez@gmail.com text or call 601-392-1756
Missisippi Current is sold out right now, second edition will be out again Fall of 2024. I am working on a new book, I will keep yall posted.
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New Orleans Restaurants
NASHVILLE TO SAINT LOUIS
I LOVE MEMPHIS
LA-VANCOUVER-SITKA ALASKA
PACIFIC NORTH WEST Columbia RIVER PORTLAND TO SPOKANE 
Montreal , Quebec City and Toronto
PORK SCHNITZEL WITH FARMERS SAUCE (MUSRHOOM SAUCE)I recommend serving with Warm German Potato Salad1 cup Flour3 large Egg1 ½ tbsp Whole whole-grain mustard 3 ½ cups Panko fine dry1 tablespoon Montreal Seasoning4 each 6- 7-ounce Pork Loin slices or chicken breast1 cup Mushroom Gravy For SchnitzelPrepare the breading station.1. Set 4 shallow pans or plates in a row. Add flour in the leftmost. Add the eggs and mustard into the second bowl. Whisk with a fork until combined well. Add the Panko and Montreal seasoning into the third mix. Leave the last one empty. You’ll place your breaded chicken on it. Prepare the chicken/pork2. For Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels. Use a sharp chef’s knife to cut each chicken breast horizontally in half lengthwise—you should have 36 thin chicken cutlets about the same size. Stack the cutletsFor Pork: Slice pork loin into 1-inch thick slices, about 6-7 oz each. 3. Spread a large piece of plastic wrap (at least 7- x 11-inch big) on the cutting board and place one cutlet on it. Fold the plastic over the cutlet, leaving some space around for the cutlet to spread as you pound it. Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet until it’s 1/8 to 1/4 inch thin. Be firm but gentle so that the meat does not tear. The goal is to get an evenly thin cutlet. Pound the remaining cutlets, one at a time, using the same plastic wrap and replacing it if it tears.4. Ladle a generous amount of oil onto the flat top and heat over medium heat. In batches, fry the schnitzel for 2-3 minutes per side until golden brown.5. Transfer schnitzel to a sheet pan. Just before serving, heat to order in batches at 350. Do not overcookTo Plate:Place one cutlet in the center of the entree plate. Top cutlet with a 3oz ladle of mushroom gravy. Garnish cutlet with parsley leaves.Place 4oz of warm German potato salad on the side.
MUSHROOM SAUCE ¼ cup bacon grease1 cup Onion, chopped1 teaspoon garlic paste1 pound sliced mushrooms1 teaspoon Porcini Powder¼ cup butter½ cup flour1 cup reduced beef stock or demi-glace2 teaspoon Balsamic vinegar1 teaspoon salt tsp1 teaspoon sugar 1 teaspoon thyme1 teaspoon cracked black pepper
1. Melt bacon grease, lard, or beef drippings (any of these will yield the most flavor) in a pan over medium-high heat. Fry the onions until beginning to brown. Add the garlic and cook another minute.2. Add the mushrooms and cook for 5-6 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.3. Remove mushrooms and set aside.4. Add the butter to the pan and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.5. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner, add water or heavy cream.6. Add mushrooms back to the saucepan and serve.