JANUARY 7 6PM-8PM

CURRENTLY WAITLISTED

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Brown’s Kitchen Pastry Chef Autumn, DEMONSTRATION CLASS, Limit 14

Join us Thursday, January 7th, to master the art of the classic French Macarons from our Pastry Chef Autumn Vought. She will be showing you just how simple it is to make these beloved confections while also demonstrating the best ways to fill them. By the end of the class, you will be able to make beautiful macarons that will impress your friends and family!

Price Per Person:

$45

JANUARY 16 5PM-7PM

Brown’s Kitchen Chef Ceci, DEMONSTRATION CLASS, Limit 14

If seafood is something that intimidates you in the kitchen, or you are tired of your same old recipes, this is the class for you! Join Chef Ceci as she walks you through some of her go-to seafood dishes. She will show you that seafood can be as simple as you like, making it possible the newest home cooks to conquer fish! These flavor packed dishes will get you out of any kitchen rut.

Menu: Curried Mahi with a green curry coconut sauce and steamed rice

Pan Fried Grouper – lightly breaded and served with a remoulade sauce

Baked Honey and Lemon Glazed Salmon

Price Per Person:

$45

JANUARY 23 10AM-12AM

CURRENTLY WAITLISTED

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Brown’s Kitchen Pastry Chef Autumn, HANDS ON CLASS, Limit 14

Join us on January 23rd to learn the basics of cake decorating. In this class you will have your own blank canvas to learn and practice the techniques used by professional cake decorators. Some of these techniques include how to fill and ice cakes, piping styles and how to write on a cake. By the end of the class, you will go home with a new set of skills and your own personally decorated cake!

Price Per Person:

$45

JANUARY 30 10AM-12PM

CURRENTLY WAITLISTED

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Brown’s Kitchen Chef Ceci, DEMONSTRATION CLASS, Limit 14

Join us at Brown's Kitchen for a morning of pasta making! Chef Ceci will walk you through the stages of making 2 kinds of pasta dough, creating the pasta with our Atlas pasta maker, and serving it with quick and flavorful sauces. Because this is a demonstration class, she will have the different stages of the dough prepared for attendees to feel the proper consistency to be able to hone their craft at home!

Menu: Pesto and cheese filled ravioli with a lemony, garlic sauce

Parmesan infused Fettuccine with a simple alfredo sauce

Price Per Person:

$45

FEBRUARY 4 6PM-7:30PM

Brown’s Kitchen Chef Ceci, DEMONSTRATION CLASS, Limit 14

Join Chef Ceci for a class that is sure to bring lots of flavor to your kitchen! We all always have those few sprigs of fresh herbs that we can never seem to use before going bad, or maybe you have citrus trees that make more fruit than you know what to do with. In this class, Chef Ceci shows you how to repurpose your herbs so you have minimal waste, and in a way that will avoid any chance of botulism. If you have citrus you do not know what to do with, you will learn how to make extracts that can wake up any dessert recipe. Needless to say, you may never have to buy an extract or infused oil again! The class will finish with a three cheese ravioli in a pesto sauce using the Lemon, Garlic and Herb oil.

Menu: Lemon, Garlic and Herb infused Olive Oil

Lemon and Herb infused Olive oil

Lemon and Orange Extract

Vanilla extract

Mint Extract

Price Per Person:

$45

FEBRUARY 6 10AM-12PM

Brown’s Kitchen Pastry Chef Autumn, DEMONSTRATION CLASS, Limit 14

Join us Thursday, January 7th, to master the art of the classic French Macarons from our Pastry Chef Autumn Vought. She will be showing you just how simple it is to make these beloved confections while also demonstrating the best ways to fill them and design them for Valentine’s Day. By the end of the class, you will be able to make beautiful macarons that will impress your friends and family.

Price Per Person:

$45

FEBRUARY 13 5PM-7PM

Brown’s Kitchen Chefs Ceci and Velva, DEMOSTRATION CLASS, Limit 14

A date night for two or the perfect inspiration for Valentine’s dinner the next day. Join Chef Ceci and Velva for 3 courses and wine pairings. Chef Ceci will be demonstrating her cherry glazed rack of lamb with herb chimichurri prawns. Start the night off with watching her put together her savory carrot souffle and finish with a classic tiramisu. She will talk about the marinating process and show each step for making the glaze and cooking the lamb, as well as the chimichurri prawns.

Menu: Savory Carrot Souffle

Cherry Marinated Rack of Lamb

Chimichurri Prawns

Tiramisu

Price Per Person

$75

FEBRUARY 20 10AM-12PM

Brown’s Kitchen Pastry Chef Autumn Vought, DEMONSTRATION CLASS, Limit 14

Join us February 20th for Bread Basics. In this class you will learn all the tools, techniques and ingredients needed to make delicious breads from home. We will be demonstrating how to make sourdough and brioche as well as the different ways to enjoy them. By the end of the class, you will know how to make bread in an easy and approachable way!

Price Per Person:

$45

FEBRUARY 27 10AM-11:3OAM

Brown’s Kitchen Chef Ceci, DEMONSTRATION CLASS, Limit 14

Join us February 27 for a class that is all about eggs! This class is perfect for anyone that cannot quite get their eggs to come out like you ordered them at the restaurant. Chef Ceci will walk you through the steps to get those perfectly soft scrambled eggs, a poached egg that does not break in the pot, hard and soft boiled eggs, fried eggs, a frittata, and an omelet. This class is great for the cooking novice!

Price Per Person:

$45