I was walking out of the office today when I met Patti Carpenter of the Natural History Museum of Utah coming in–she was bringing me a box of dessert, take-out from the lunch I was unable to attend today.
 
Christian Ojeda, chef at Sky Lodge's Table One, prepared a multi-course meal today, with each dish featuring locally made chocolate from Solstice; Solstice owner Scott Querry was on hand to talk about how he sources and makes his artisanal chocolate here in Utah.
 
My box contained chocolate pistachio pave, one of a trio of desserts made by Kaitlin Ojeda, Christian's wife and pastry consultant.
 
Fortunately, I still have a chance to taste the full meal and so do you–the menu will be available at Sky Lodge through the month of May, for the duration of NHMU's Chocolate exhibit.
 
Here's a preview:
 
Crispy Niman Ranch pork belly, madagascar chocolate mole, micro cilantro and pork jus.

Chocolate citrus glazed wild king salmon, turmeric spaghetti squash, wilted spinach, blistered heirloom cherry tomatoes and red pepper emulsion

Chocolate trio for dessert with cassis custard, house made chocolate drink with toasted orange marshmallows and my pistachio pave, each dessert highlighting a different flavor note in the chocolate.

Call 435-658-9425 for reservations.

And don't miss the Chocolate exhibit at NHMU–it closes June 1.