In Chef Rob’s new series, The Southern Supper Club, we will dive into a different dish from various parts of the American south. For October’s class, we’ll be learning how to make the iconic low country dish, Shrimp & Grits, along with a shaved collard green, grapefruit and coconut salad.

What to Expect:

• Class includes all ingredients, tools, recipes and instruction.

• Our meal will contain corn, dairy, and shellfish. If you have allergies to these ingredients, please contact us prior to registering.

• Some demo + hands-on time.

• Wine and beer available for purchase.

• Class will end with everyone enjoying their dish.

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.