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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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Food meets science at The Leonardo

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"Create What You Crave," a new series of classes offered at The Leonardo, kicks off on Friday, Feb. 1 with a class on sous vide.

Participants will learn the science behind this unique cooking method that involves vacuum-packing food and cooking it at a low temperature for a long period of time, similar to poaching. (See the accompanying photo.)

Sous vide cooking changes the internal structure of meats, poultry, fish and even fruits and vegetables, making them moist, fork-tender and infused with flavor. Tips on how to create a sous vide system at home also will be provided during the class, which starts at 7 p.m. at The Leonardo, 209 E. 500 South, Salt Lake City. Cost is $29 or $24 for members.

Michael Petralia, who has taught the "Science and Cooking" course at Harvard College, is the instructor. He will be joined by local culinary teacher Katie Weinner, co-owner of SLC POP. The class is open to those 21 and older.

For more information or to reserve a spot call 801-531-9800 extension 202 or visit theleonardo.org.



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