Celebrate the abundance of Autumn with European trained chef Deb Howieson as she continues her entertaining made easy series:

Week 1: Salad of baby greens with shrimp and saffron.  Chicken with Parma ham, onions and potatoes

Week 2: Baked endive with pancetta and parmesan.  Ribolletta (Tuscan bean and bread soup)

Week 3: Warm salad of scallops with tarragon.  Game hens cooked with cider and autumn fruits

Week 4: Salad of bitter greens and bacon.  Seared scallops with butternut squash

Week 5: Pork tenderloin with maple glaze.  Roasted autumn vegetables

Week 6: Paupiettes of smoked salmon.  Chicken à la crème, gratin of asparagus

Week 7: Wild mushroom and leek galettes.  Baby greens, roast chicken with mushroom stuffing

Week 8: Holiday hors d'oeuvres: Smoked trout, apple, celery blend, proscuitto / mushroom crostini, polenta bites with goat cheese and pesto, and caramelized onion/apple tarts.

You may register online for the complete series of the 8 classes at a discounted price of $225 or register for individual demo classes at a price of $30 each by calling 762-2793.

Thursday / 1 or 8 weeks