Occupation
- Caterer/Catering Consultant
Detailed Experience
Cooking Expertise
Lorri was not a born chef. In fact, during her early restaurant days, she worked the front of the house, organizing events and managing staff. However, always eager to learn something new, Lorri soon found herself in the restaurant kitchen learning how to sauté and make fancy-sounding dishes like béarnaise sauce (French for butter and flour) and coq au vin (French for chicken with wine).
Evolution of Cooking Style
Over time, Lorri developed her own unique cooking style, blending the decadent dishes found on many restaurant menus with traditional home cooking. She also learned to adapt heavier restaurant cooking into healthier options for herself and her four children.
A proponent of Home Cooking
Lorri doesn't think that cooking should be daunting or complicated. She hopes to strip away the mystery of professional cooking, demonstrating that tasty, healthy, and affordable meals are easier than takeout.
Catering Experience
Thanks to many years of catering both big and small events, Lorri knows how to throw a party. She routinely hosts gatherings in her 1902 Farmhouse, from holiday fetes to summertime porch potlucks. She has expertise in budget-friendly menus that go beyond the standard cheese and cracker platter.
Catering Consultant
Lorri has written many articles about organizing and planning parties of all sizes. She offers advice on everything from table settings and decorations to knowing how much wine and beer to buy for a crowd. Lorri is a regular catering consultant for several area organizations in Western Maine and has helped coordinate many local charity dinners and fundraisers.
More About Lorri Brown
If you'd like to learn more about Lorri Brown, visit her page on Twitter.