Six Courses // Regina Charboneau

About this event

Coined by The New York Times as the ‘Queen of Biscuits’ and featured widely across The Today Show and other travel and lifestyle features, Chef Regina Charboneau’s experience in the culinary arts goes well beyond this signature Southern treat. Her latest book, Six Courses: An Entertaining Life, featuring over 200 recipes, 100 beautiful images, and 48 menus, guides readers through the passion for cooking and hospitality that took her from Natchez to Paris to San Francisco, and many accolades along the way. The ticket price below includes a boxed lunch for you to enjoy during the program. Purchase Tickets HERE! If you are unable to attend the event but would like to purchase one or more signed copies, please visit Buxton Books here. About the Book Step into Chef Regina Charboneau’s culinary journey with her new book, “Six Courses: An Entertaining Life.” Charboneau’s story is captured in her latest book, which features 28 menus, over 200 recipes, and over 100 photos, taking readers through the defining chapters of her culinary and personal life. From her Southern roots in Natchez to adventures in Alaska, Paris, and beyond, Regina’s journey is marked by resilience, innovation, and her passion for cooking and people at her table. About the Author A trailblazer in Southern cuisine, she is often referred to as the grande dame of Southern cooking. Chef Regina is known for acclaimed restaurants, celebrated cookbooks, and widespread recognition in the culinary world. Regina grew up in Natchez on the Mississippi River. In her twenties, she moved to Alaska, cooked for construction crews by day, and dreamed of Paris by night. She turned challenges into opportunities, building a career defined by creativity, determination, and Southern charm. Regina’s journey spans Natchez, the Alaska wilderness, Paris, San Francisco, Minneapolis, New York, and back to Natchez. Often hailed as the “Queen of Biscuits,” she transformed her hometown of Natchez into the “Biscuit Capital of…

Description from charlestonlibrarysociety.org