Chef Regina Charboneau carves out a few weekends a year to host her cooking class weekends at Twin Oaks. It is a lively weekend in Regina’s home town of historic Natchez. You will get the entire flavor of Natchez followed by a personal class and dinner with Chef Regina in her home, Twin Oaks. There are six guest rooms on the grounds of Twin Oaks. Classes are limited to 12 guests based on 2 guests per room.
· Check into Twin Oaks on Friday between 2-4
· Tour of Charboneau Rum Distillery 6:30
· Tasting Dinner at Regina’s Restaurant - King’s Tavern with Chef Regina
· Breakfast at the Castle at Dunleith (directly across from Twin Oaks and you can go anytime between 7:30 and 9:30 / there is a tour of Historic Dunleith at 10 or 10:30
· You will be provided tickets to Historic Longwood and Stanton Hall to tour on your schedule. You will have Saturday free to explore Natchez and enjoy the sights. Lunch at Biscuits and Blues is recommended.
· Saturday at 5 we will gather at Twin Oaks. We will begin with a cocktail and tour, then get to the kitchen. Chef Regina will guide you through the preparation of five dishes. You will learn her technique for flakey butter biscuit dough and more of her Southern specialties. We end up in the candle lit main dining room for dinner, wine and lively conversation.
Breakfast at the Castle at Dunleith between 7:30 and 10:00
(Regina will speak with guests prior to make sure all food tastes and desires are met)
Peppered Oysters on Toast
Pork Belly Pot Pie with Bacon-Thyme Biscuit Crust
Arugula Salad with Roasted Cauliflower & Peas
with Caper Mustard Vinaigrette
Red Fish Creole Courtbouillion
Quail with Smoked Bacon & Port-Anise Reduction
with Corn Puddings stuffed with Greens
Chocolate Orange Bread Pudding with Carmelized Sugar Sauce
Pricing based on 2 guests per room $475. Per person all inclusive
Pricing based on 1 guest per room $595. Per person all inclusive
Extra night stay may be added at rate of $129.
Available Class Dates (check room availability)
April 14-15 SOLD OUT
April 20-21, 2018
May 4-5 May 11-12 (2 spaced left- call 601-392-1756)
June 1-2 June 8-9
July 6-7 July 13-14
August 3-4 August 17-18
Custom dates available for groups of 6 or more
Contact Regina about classes
71 Homochitto Street
Natchez, Mississippi 39120
Chef Regina Charboneau
Regina is a Mississippi maven. Born and raised in Natchez, Mississippi, the River runs through her veins. Chef Charboneau has worked as a camp cook in the bush of Alaska, created and owned restaurants in San Francisco, been chef de cuisine on a set of luxurious vintage railway cars, served as the culinary director of the American Queen Riverboat, and written cookbooks. It did not matter if Regina was living in Alaska, Paris, or San Francisco because she brought the South and Southern Cooking with her.
A key figure in the American food scene in California that happened in the 80’s, she opened the eponymous Regina's at the Regis in 1985. Located in the heart of the San Francisco's theater district, Regina's was a favorite late nightspot for theatergoers as well as directors, musicians, and actors. In 1995, Regina created Biscuits & Blues nightclub in San Francisco. Featuring classic southern cuisine and live music nightly, Biscuits & Blues has won multiple WC Handy awards for Best Blues Club in America. Biscuits & Blues is still going strong today, having celebrated its 20th year in February of 2015.
Regina returned to her native Natchez in 2001 and purchased the historic home Twin Oaks, circa 1832, where she has six guest rooms on the property. She offers cooking classes at Twin Oaks and some of the best hospitality in the South.
Her latest venture in Natchez was the restoration of King’s Tavern, circa 1789. King’s Tavern showcases a menu of wood-fired flatbreads, sustainable fish and meats, and handcrafted cocktails. Her husband, Doug, and son, Jean-Luc, operate Charboneau Rum Distillery on the property as well.
Regina has appeared on The Today Show, NBC NY, she has been a regular guest chef on the television show P. Allen Smith Gardens, and also contributed as a Southern Food writer for The Atlantic Magazine’s website.
The Monterey Bay Aquarium presented Regina with a “Cooking for Solutions” award for being an advocate of sustainable seafood.
Regina’s latest book is “Mississippi Current Cookbook: A Culinary Journey down America’s Greatest River.” This marvelous 323-page book contains 200 recipes, 30 menus, 150 gorgeous photographs by Ben Fink, and a slew of fun stories and informational tidbits. The Atlantic named it one of the best food books of 2014.