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- Chef Regina's cooking classes 621 Franklin Street, Natchez, Mississippi. The very popular Saturday morning 10 AM "Biscuit and Brunch Class" $90 per person
- Click here to see and book available dates no minimum guests for these two classes.
- Saturday Southern Brunch 10am until Noon 2 hours $90 per person
- Brunch Menu:
- Biscuits
- Shrimp with Smoked Tomato Cream Sauce
- Jalapeno Cheese Grits
- French Omelet with Boursin
- this class includes a tea towel with biscuit recipe
- Saturday Afternoon Biscuit Class 3pm 45 minutes $60 per person
- Biscuit technique class 1 hour
- this class includes a tea towel with recipes
- 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 $60 per person (minimum 6-maximum 20)
- this class includes a tea towel with biscuit cutter
- Souffle technique class 1.5 hours $75 per person (minimum 6-maximum 8)
- You learn the basics of a cheese souffle and chocolate souffle
- 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)
- Coq Au Vin Over Rustic Pasta
- Chocolate Souffles
- Classic Southern Italian Classes $100 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
- 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
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
am working on a new book, I will keep yall posted.
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