Bring a taste of the South to your kitchen with our Biscuits & Cornbread Cooking Class! Whether you’re a seasoned baker or a beginner, Chef Rob Newton will will teach you the secrets to crafting perfect, flaky biscuits and golden, moist cornbread that’ll have everyone asking for seconds.
In this class, you’ll learn: ✨ How to make buttery, flaky biscuits with just a few simple ingredients ✨ The difference between Southern-style cornbread and other variations ✨ Tips for achieving that perfect crumb, rise, and texture every time ✨ How to make a delicious sorghum butter to pair with your biscuits or bread.
What to expect:
Class includes all ingredients, recipes, tools and instruction.
Instruction via some demo and hands-on cooking.
Our recipes will include wheat, cornmeal, dairy, sugar, and eggs.
Plenty of sampling, plus recipes to take home.
About our Instructor:
Rob Newton is an Arkansas native with a diverse career that includes serving three years in the U.S. Army during Operation Desert Storm before studying International Business and German at Arkansas State University. He earned a culinary degree from the New England Culinary Institute and worked in prestigious New York City restaurants, including Le Cirque and the Four Seasons. After becoming the executive chef at Simon Pearce Restaurant in Vermont, he spent six years as a private chef for celebrities before launching his own restaurants in Brooklyn, such as Seersucker and Nightingale Nine. In 2018, he became Executive Chef at 21c Museum Hotel in Nashville and published his first cookbook, Seeking the South, in 2019. Newton returned to Arkansas for consulting projects at the Capital Hotel and Alotian Club, and in 2021, he opened the Thompson Hotel in Savannah, Georgia, focusing on seasonal, farmer-driven Southern cuisine.