Our Create What You Crave workshop series presents the artistic and scientific principles and technologies that go into creating some of the foods and beverages you enjoy the most. See demonstrations from experts and be guided through hands-on experiences that you'll remember for a lifetime! You'll happily say: "I learned it at The Leo!"
Salt Bistro is Salt Lake City's newest restaurant located inside of The Leonardo Museum. Run by Chef Zanetta Jones, Salt Bistro's menu features fresh foods with a twist. Chef Jones' approach to food exemplifies The Leonardo's approach to local and sustainable eating.
One visit to Pinterest shows your grandma’s canning skills are back in high demand. In fact, canning and pickling are 2 great ways to preserve your fresh summer harvest all year long. This month, we’ll experiment with the science that seals and preserves the crave-worthy goodness inside stylish Mason jars while sampling various canned and pickled delicacies.
Apple, pumpkin, cherry and pecan are delicious, but ever wonder what pies spell holiday in other countries? Executive Chef Zanetta Jones scoured the globe to find the most delicious pies served around the world for this month’s celebratory Savory Science. Learn the history of apple pie (hint, it didn’t originate here), the secrets of a perfect golden crust learn how to add a little international flair to your holiday celebration·
Together with Caputo’s Market, SLC’s preeminent authority on chocolate, we’ll trace the history of the cacao bean, from the Mayan ’food of the gods,” to today’s global chocolate obsession. Indulge in a tasting of premium chocolates from around the world, and let the learning melt in your mouth. As Charles M. Schultz said, “All you need is love. But a little chocolate now and then doesn’t hurt.”
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