Dorona, a modern Italian Steakhouse in Naples,  invites you to a carve and cooking demo on February 29th at 11:30 am. Chef Lucas and the culinary team will showcase how to properly break down a whole chicken and have you enjoy a delicious three course lunch menu. This is what you will learn: How to properly break down a whole chicken into usable parts. How to prepare leftovers for chicken stock/soup How to cook the chicken after butchering Three course Lunch Menu: 1st Course White Bean Panzanella Salad with Prosciutto White kidney beans, pesto toasted ciabatta croutons, arugula, shaved parm prosciutto and white balsamic Main Course Citrus Airline Chicken Seared Chicken with citrus compound butter, Citrus Agrodolce (orange supremes, grapefruit supremes, roasted shallots, roasted tomatoes, parsley, red wine vin, honey) and Toasted Farro with mirepoix Dessert Olive Oil Cake Whipped Mascarpone, balsamic Strawberries and fresh Mint Cost: $45 per person (Gratuity and taxes not included) For reservations please call 239 529-2819