Make Ahead Dinner will be the feature of Cissy Coleman’s first class of her fall 2008 cooking sessions. Those who attend will learn three classic cooking methods: how to transform chicken breasts into a four-star meal; how to make polenta, a popular cornmeal dish; and a fooproof method for making Lemon Curd, often considered a lost art.

The first session is scheduled for Sept. 24

The second session, set for Oct. 23, will feature Robert St. John’s Creole Cream Sauce dinner of Hearts of Palm and Artichoke Salad, Grilled Fish, Andouille Sausage and Blueberry Doughnut Bread Pudding.

A holiday feast session, the third and final of the season, is scheduled for Nov.18 with a menu of Winter Squash Gratin, Risotto with Four Cheeses, Pan-Seared Rib-Eye with Red Wine Reduction Sauce and Spice Cake with Sticky Coconut Pecan Icing.

Classes are $45 each and are limited in number of spaces available. The two-hour sessions are held at Coleman’s home, 1900 Tucker Road. For additional information, call 601-638-0020.