Cooking | Greg Brown | All Levels | Evening Mini-Class | Week 1 (July 6-11, 2025)
Jambalaya? Red beans and rice? These are just a sampling of what will be on the menu when this class explores how Cajuns cook outside. This class meets 4pm-6pm!
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, Brown 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 Brown 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, which include flavors like Midnight Heat (jalapeño), Midnight Fire (habanero), and Midnight Blaze (scotch bonnet). 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.
In addition to his culinary pursuits, Brown works full-time as a senior environmentalist at Boardwalk Pipeline and spends his downtime hunting, gardening, and sharing his vibrant Cajun flavors with family, friends, and fans around the country.