On Tuesday, March 18th, the Dover Sherborn cooking studio welcomes back chef Mark Allen of the Newton Highland’s Le Soir. The menu for the evening: a starter of salsify and crab salad with pickled fennel served with caviar dressing followed by pan-roasted monkfish with carrots, bacon lardons and potato puree. It sounds like a guest appearance from pastry chef David James may be on the agenda since the menu for the evening wraps up with desserts of coffee and cream panna cotta with chocolate fondue and chocolate sorbet. The class costs $45 per person and runs from 7:00-9:30pm. Call 508.785.0722 for registration and additional information.