Lorri Brown is a published freelance writer with nearly a decade of experience writing on a wide array of topics, including food and entertaining trends. Lorri is the current Restaurant Expert at About.com and has been consulted by numerous organizations, including the California Restaurant Association. Building on her expertise as a former caterer and restaurant owner, Lorri has written numerous articles about entertaining and cooking. In 2014 she launched her own lifestyle blog, Far From Perfect, which features restaurant-inspired recipes, easy cooking tips and entertaining ideas adapted for the home cook.
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).
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.
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. Lorri is currently working on her first cookbook, The Open Kitchen.
A native of rural Maine, Lorri grew up in a world of boiled potatoes and canned peas. It wasn't until she entered the restaurant industry during college that her culinary view of the world exploded. Over the years she has mastered many ethnic dishes from authentic Mexican fare to Asian-fusion cuisine. In her role as Restaurant Expert at About.com, Lorri writes extensively about new menu and ingredient trends. Never far from her copy of Food Lover's Companion, Lorri is always eager to share tips for dressing up any meal.
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.
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.
Other Interests and Hobbies
Lorri loves all things history-related and holds a B.A. in History from the University of Maine at Farmington. She has written on a wide variety of historical topics including European, American and Women's history. Previously, Lorri was the Western European History Writer for Suite101 and has been a contributing author in several historical encyclopedias from ABC CLIO Publishing. In 2007, her article The History of Lobster was published by History Magazine.