March 13 - Quiches and Souffles
March 20 - Seafood
March 27 - Bourguignons and Daubes (stews)
April 3 - Five chicken main courses
April 10 - Meals of the Season: Spring best
April 17 - Salads and Terrines
April 24 - Vegetarian and Seafood
Schedule may change without prior notice.
