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Learn Chef Regina’s biscuit technique and eat what you make in a two-hour small-group brunch class in Mississippi. Expect hands-on instruction, smoked tomato cream for shrimp and grits, and a recipe tea towel to take home.
Learn Chef Regina’s biscuit technique and eat what you make in a two-hour small-group brunch class in Mississippi. Expect hands-on instruction, smoked tomato cream for shrimp and grits, and a recipe tea towel to take home.
The kitchen smells of browned butter and hot iron as sunlight slides through a downtown window; the counter is lined with floured boards and a small group leans in while Chef Regina demonstrates the quick, decisive press that makes a biscuit rise. Conversation is warm, hands get messy, and by the end a communal table holds flaky rounds, shrimp in smoked tomato cream, and French omelets with herbed cheese.
Verified experiences and guided adventures in the surrounding area.
Operated by Regina's Kitchen Cooking Classes · Jackson, Mississippi
The kitchen smells of browned butter and hot iron as sunlight slides through a downtown window; the counter is lined with floured boards and a small group leans in while Chef Regina demonstrates the quick, decisive press that makes a biscuit rise. Conversation is warm, hands get messy, and by the end a communal table holds flaky rounds, shrimp in smoked tomato cream, and French omelets with herbed cheese.
Mississippi’s food culture is built on resourceful, ingredient-forward cooking — biscuits occupy a central place, shaped by cornmeal, lard or butter, and decades of family technique. Chef Regina’s class connects that living tradition with practical technique: dough temperature, cutting method, and oven timing that lift a biscuit from dense to airy.
Expect a hands-on, small-group format limited to eight guests. You’ll learn to oven-smoke tomatoes, make a béchamel base for shrimp and grits, and fold a French omelet. The class ends in a shared brunch where you taste what you made; Regina provides bottled water and juice and a take-home tea towel with her biscuit recipe plus a biscuit cutter.
Practical notes: arrive five minutes early for easy parking, disclose dietary needs when booking, and bring any preferred alcoholic mixers (mimosas/Bloody Marys are welcome). Classes run about two hours — they’re social and instructional, suited to curious home cooks rather than professional chefs. Leave ready to replicate Southern brunch at home, and with a small gift that keeps the recipe close.
easy.
2 hours.
Minimal physical fitness required; must be able to stand for two hours and move around a kitchen comfortably.
The class runs approximately two hours, with hands-on instruction followed by a shared brunch.
Yes—guests may bring their own alcoholic beverages; let Regina know any setup needs in advance.
Absolutely. The class is designed for home cooks with no prior professional experience.
Yes; each guest receives a tea towel printed with Regina’s biscuit recipe and a biscuit cutter.
Biscuits in Mississippi are part of a long Southern culinary tradition that evolved from resourceful, regional baking techniques passed down through families and local cooks.
Chef-led classes often prioritize local producers; reducing food waste and sourcing seasonal ingredients supports local farms and lowers the class’s environmental footprint.
Regina's Kitchen Cooking Classes operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The kitchen smells of browned butter and hot iron as sunlight slides through a downtown window; the counter is lined with floured boards and a small group leans in while Chef Regina demonstrates the quick, decisive press that makes a biscuit rise. Conversation is warm, hands get messy, and by the end a communal table holds flaky rounds, shrimp in smoked tomato cream, and French omelets with herbed cheese.
The kitchen smells of browned butter and hot iron as sunlight slides through a downtown window; the counter is lined with floured boards and a small group leans in while Chef Regina demonstrates the quick, decisive press that makes a biscuit rise. Conversation is warm, hands get messy, and by the end a communal table holds flaky rounds, shrimp in smoked tomato cream, and French omelets with herbed cheese.
Mississippi’s food culture is built on resourceful, ingredient-forward cooking — biscuits occupy a central place, shaped by cornmeal, lard or butter, and decades of family technique. Chef Regina’s class connects that living tradition with practical technique: dough temperature, cutting method, and oven timing that lift a biscuit from dense to airy.
Expect a hands-on, small-group format limited to eight guests. You’ll learn to oven-smoke tomatoes, make a béchamel base for shrimp and grits, and fold a French omelet. The class ends in a shared brunch where you taste what you made; Regina provides bottled water and juice and a take-home tea towel with her biscuit recipe plus a biscuit cutter.
Practical notes: arrive five minutes early for easy parking, disclose dietary needs when booking, and bring any preferred alcoholic mixers (mimosas/Bloody Marys are welcome). Classes run about two hours — they’re social and instructional, suited to curious home cooks rather than professional chefs. Leave ready to replicate Southern brunch at home, and with a small gift that keeps the recipe close.