On Wednesday, March 6, Chef Peter Varns demonstrated his skills to the Organ Society/Belles of the First Congregational Church of Wiscasset. Varns prepared sea scallops with herbal rub and pernod glaze. He also instructed the group on making creamed spinach with crumbled bacon and egg, Parmesan polenta and individual chocolate lava cakes. The women were served samples of the dishes and received copies of the recipes. 

Varns, a former pastry chef at the Damariscotta Grill, spent a year in France studying food history and the cuisine of France as well as taking courses in French pastry and desserts. He has worked seasonally at four-star resorts in California and Cape Cod and has been a personal chef in Michigan, California and Maine. He lives in Woolwich.