Whether your culinary preferences tend toward foods from the land, sea, or air, you will need to hone your preparation skills to enjoy those ingredients to the fullest. Chef Mike Garaghty returns to KitchenArt for a special evening of fun, delicious food, and learning as he presents the basic butchery skills needed by every cook. The evening’s menu begins with mouthwatering Italian panzanella salad, composed of crusty bread, tomatoes, and fresh herbs. Chef Mike then gets down to business, demonstrating the ins and outs of breaking down a whole boneless strip loin of beef, and preparing New York strip steaks, a thick and juicy steakhouse favorite. Next, a whole chicken will be processed to create Thai-marinated chicken, deliciously moist and tender. Finally, Chef Mike demonstrates how to filet a salmon and create a light and flavorful oven-poached salmon for us to enjoy, accompanied by Mediterranean fruited couscous. The show-stopping dessert, strawberry Romanoff flambé served over ice cream will truly be the perfect finale for this spectacular meal. Throughout the evening, Chef Mike will provide lots of tips about proper knife choice and the required techniques for each task, all to help you gain more confidence with them in your own kitchen. In this class, all will be revealed—the secrets to great butchery skills will be secrets no more!