Firepit Harvest: German Tradition, Latin Flair

Treyvon Brack is leading a seasonal cooking class called Firepit Harvest: German Tradition, Latin Flair at the AEP Foundation Education Pavilion inside Franklin Park Conservatory and Botanical Gardens on Monday, October 26. It runs from 5 PM to 7 PM, and all ages are welcome, so you can bring the kids along if that's your speed.

The class is built around the flavors of autumn, and the way Brack approaches them is a bit of a crossover: he draws on German harvest traditions and Latin American flavor techniques. The whole thing revolves around fire—char, smoke, acidity, warmth, and contrast—and how those elements change seasonal ingredients. You'll see how things are transformed through fire, quick pickling, purées, composed salads, and simple plated presentations. The menu itself is a list of fall staples: squash, pumpkin, sausages, mustards, pickles, alliums, pears, apples, herbs, and charred vegetables.

Brack runs Artisanal Nourishment, and he describes his approach to food as something that should feel like connection, comfort, and discovery. That's a good way to frame it, too—the class is as much about the how as the what, showing you the techniques behind the plating rather than just handing you a recipe. If you've ever wondered why a quick pickle cuts through something rich or how a bit of char changes a roasted vegetable, this is where you'll see it in action.

Tickets are $70, or $65 for members. The class is on Monday, October 26, from 5 PM to 7 PM at the AEP Foundation Education Pavilion.