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/autumn furits.  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 a la creme, 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, Caramelized Onion/Apple Tarts.   $30 for individual classes.