Cooking | Greg Brown | All Levels | Evening Mini-Class | Week 1 (July 6-10, 2026)
The menu will be jambalaya, crawfish, gumbo and etouffee.
About the Instructor
Greg Brown is a Louisiana-based chef and gardener whose passion for Cajun flavor and homegrown ingredients led to the creation of Pop’s Midnight Heat, a family-run hot sauce business rooted in tradition and community. Raised in Richie, Louisiana, Greg was inspired by the gardens of his grandfather, father, and a close neighbor—mentors who helped cultivate his lifelong love of gardening.
That love evolved into a culinary venture as Greg began growing a variety of peppers—including habaneros, jalapeños, banana peppers, and scotch bonnets—in his backyard garden. These peppers form the foundation of his small-batch, handcrafted hot sauces. Carefully harvested only at peak ripeness, Brown’s peppers are vacuum-packed and slow-cooked to create bold, distinctive sauces now enjoyed far beyond Louisiana.
Greg retired with 45 years employment/service of Texas Gas/Boardwalk Pipeline. He spends his downtime alongside his wife of 46 years, Michelle, hunting, fishing, gardening and sharing their vibrant Cajun flavors with family, friends and fans around the country.