A Culinary Journey in Natchez

As I pulled into the charming town of Natchez, Mississippi, I was immediately enveloped by a sense of nostalgia. The streets, lined with historic buildings and shaded by ancient oaks, whispered stories of the past. It was here, at 621 Franklin Street, that I found myself stepping into a quaint storefront reminiscent of the French Quarter. This was the home of Chef Regina Charboneau’s renowned cooking school, where I was about to embark on a culinary adventure that promised to be as rich and layered as the biscuits we were about to learn to make.

The class was intimate, with just eight of us gathered around Chef Regina, a woman whose reputation preceded her. Known as the “Queen of Biscuits” by the New York Times, her culinary expertise was evident from the moment she began to speak. Her passion for cooking was infectious, and as she shared her journey from restaurateur in San Francisco to author of four cookbooks, I felt a deep connection to her story. It was a reminder of the many roads I’ve traveled and the stories I’ve collected along the way.

The Art of Biscuit Making

The class was divided into two parts: brunch preparation and biscuit making. As we began with the brunch dishes, the aroma of oven-smoked tomatoes and béchamel sauce filled the air, setting the stage for what was to come. But it was the biscuits that held our attention, and rightly so. Chef Regina’s technique was both traditional and innovative, a testament to her years of experience and dedication to her craft.

The process of making the biscuits was almost meditative. Chef Regina demonstrated the art of rolling and turning the dough seven times, a technique that promised layers of flakiness and flavor. As I watched her hands move with precision and grace, I was reminded of the many road trips I’ve taken, where the journey itself was as rewarding as the destination. Each turn of the dough was like a mile traveled, bringing us closer to the perfect biscuit.

A Brunch to Remember

As we sat down to enjoy the fruits of our labor, the sense of camaraderie among the group was palpable. Over plates of shrimp and grits, French omelets, and of course, the star of the show—our seven-turn biscuits—we shared stories and laughter. Chef Regina regaled us with tales of her culinary adventures, her voice warm and inviting, embodying the very essence of Southern hospitality.

The experience was more than just a cooking class; it was a journey into the heart of Natchez, a town steeped in history and charm. As I left with a tea towel and biscuit cutter in hand, I felt a renewed appreciation for the simple joys of life—good food, good company, and the open road. And though I couldn’t take the biscuits home with me, the memories of that day, much like the roads I’ve traveled, will stay with me forever.

For those of you who have followed my travels, you know that I cherish these moments of connection and discovery. If you find yourself in Natchez, I highly recommend joining Chef Regina’s class for a taste of true Southern hospitality and a biscuit experience you won’t soon forget.