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Preparatory Division String Camp, June 20-24, Ages 6-9 and 9-12. Registration deadline is May 20th. Preparatory Division, Tanner Dance and Youth Theatre Arts Passport, June 27 - July 1, Create an original performance work to be presented at the Tanner Dance Building. Preparatory Division International Piano Festival, July 26 - July 29, Musicianship, ukulele, and choir classes. University of Utah, School of Music.

Home in Their Eyes: Images and Stories of Home by Residents in Rural China, Friday, March 25 – Thursday, June 2, 2016, J. Willard Marriott Library 3rd Floor

Salt Dance Fest 2016 brings together internationally renowned dance artists and dance makers Jeanine Durning, Alex Ketley and Jennifer Nugent, along with esteemed SLC dance artists Daniel Charon, Molly Heller and Stephen Koester for two weeks of moving, collaborating, dance making and the lively exchange of ideas, June 6-17, 2016.

Summer Chamber Music Workshop, Matt Zalkind, June 26 - 30, 2016, Hasse Borup, Director, Open for serious string and piano players, age 12 - 26,  School of Music, University of Utah

University of Utah Department of Ballet Summer Intensive, June 20 - July 15, 2016. Join us for an exciting four-week ballet intensive with internationally recognized faculty and guest artists.

Performance Calendar of 2015 - 2016 Season, Department of Ballet, University of Utah

Performance Calendar of 2015 - 2016 Season, Department of Modern Dance, University of Utah

Natural History Museum of Utah 2015 Lecture Series

College of Fine Arts, University of Utah

ATUM Desserant - Dessert Creation Is an Art

Dedicated strictly to desserts, ATUM Desserant steps up the dessert game in Hong Kong taking an unconventional approach to satisfying that sweet tooth. Straying from traditional Hong Kong dessert spots (which in fairness ATUM never tries to mimic), which usually serve sweet soups, glutinous rice products, fresh fruit dishes, shaved ice, jellies, puddings or ice cream, ATUM introduces innovative contemporary desserts using flavors familiar to the Chinese palate.

Chicago’s Alinea, seems to have been a source of inspiration for ATUM, using modernist techniques, mainly molecular gastronomy, along with artistic plating and table theatre. Although, far from The World’s 9th best restaurant, ATUM seems to challenge its creativity unlike most dessert restaurants in Hong Kong.

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