On Tuesday, March 25th Caffe Umbra chef and owner Laura Brennan will have to make due without sous chef Cliff Stratton for an evening, while he follows the seeming mass exodus to the Dover-Sherborn cooking studio. Stratton, who has worked alongside the likes of Ana Sortun, Steve Johnson and Michael Leviton, will showcase some of the most popular dishes from Caffe Umbra including: a salad of mixed lettuces with egg-less Caesar dressing and crispy onions, fresh mint tagliatelle with zucchini pesto, a vol au vent (puff pastry) of pan-seared Maine scallops with parsnip butter, oyster mushrooms, pea shoots and honey-thyme vinegar. End on a high note with fennel-brioche bread pudding with espresso-caramel sauce. The class costs $45 per person and runs from 7:00-9:30pm. Call 508.785.0722 for registration and additional information.