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January2011
Reviews In t e rv i e w s
dining Sweetness and light Start that New Year’s diet already? Fortunately, Megan Romano proves that good desserts don’t have to make you feel bad by jarret keene
Succulent blood oranges picked at peak flavor, churned into mouth-puckering sorbet. Stunning color and complementary flavor of late summer’s fleeting Concord grapes. Invigorating wake-up call to the senses sparked by a sprig of fresh spearmint. Is this a cookbook or a poem? A little of both. With a fine arts and communications degree from Northwestern University, Megan Romano was all set to climb the corporate media ladder on the East Coast. Instead, she followed her dreams and became an established (yet sensible) chocolatier in one of the most renowned restaurants in one of the world’s most decadent cities. How did that happen? >>>
PHOTOGRAPHY By CHRISTOPHER SMITH
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