WHOLE FOODS MARKET BEST DESSERT REVIVAL
Early Summer Grape Float with Pistachio Baklava

Megan Romano
Executive Pastry Chef
Aureole
Mandalay Bay Resort and Casino
3950 Las Vegas Boulevard South
Las Vegas, NV 89119
(702) 632-7401
www.charliepalmer.com

About Megan Romano
Megan Romano attended prestigious Northwestern University, graduating with a Bachelor of Arts in Communication Studies and a Special Interest in Fine Arts. Her passion for cooking surpassed her career in the field of education as she turned her focus to the kitchen.

Romano began her culinary journey at Chef Charlie Trotter's, gaining an intense and passionate start. After a year of learning on the job, Romano decided to pursue a more formal education at the Culinary Institute of America. No sooner did she leave Trotter then he called her to pitch in at a New York City benefit at Union Square Café where she met Chef Charlie Palmer and chose a different path than anticipated, instead joining the kitchen of Aureole New York. While at Aureole she seized each opportunity to diversify her training, progressing through each station in the kitchen from savory to sweet. From there Romano took a position at the St. Regis' Lespinasse, working under Chef Grey Kunz, again broadening her experience in Asian and European Cuisine. Rejoining the Charlie Palmer Group, she became part of the opening team for both the Florida and Las Vegas properties. Palmer continues to have Romano assist in the opening of company restaurants. Palmer states, "Megan has a complete understanding of a meal, from start to finish. She can take a traditional dessert concept and present it in a way that is completely unexpected, stunning—and full of flavor also."

The evolution and balance in her desserts comes from years of exploring the pâtisseries in France and North America, gaining experience and honing her natural talents in premiere restaurants. With a well recognized dessert menu, Aureole Las Vegas has recently launched a line of hand-crafted chocolates and confections under the "Megan Romano" banner. Romano's confections are sold exclusively at Aureole Las Vegas and are also part of their renowned dessert program.

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Sour Cream Ice Cream

2 cups heavy cream
3/4 cup sugar
zest from half a lemon
6 large egg yolks
1 cup sour cream

In a saucepan, heat heavy cream, sugar, and lemon zest to scald. In a mixing bowl, mix egg yolks and temper in hot liquid by whisking in small amounts until fully incorporated. Return mixture to the pan and cook over medium-high heat, stirring continuously with a rubber spatula, until custard thickens enough to coat a wooden spoon. Off heat, whisk in sour cream. Strain through a chinois and cool in an ice bath. Chill completely before spinning into ice cream.

Grape Sorbet

4 cups pink muscat grapes, frozen
2 cups black grapes
1/2 cup ruby red port
1 cup muscato
2 cups simple syrup

Combine all ingredients in a saucepan and cook over medium heat until grape skins peel away from the flesh and liquid has thickened, about 20 minutes. Strain through a fine chinois, discarding solids. Cool reserved liquid in an ice bath. Chill completely before spinning into sorbet.

Grape Float Syrup

6 cups muscat grapes
6 cups black grapes
1/2 cup port
1 cup sugar
1 cinnamon stick

Combine all ingredients in a saucepan and cook over high heat until grape skins peel away from the flesh. Strain though a chinois, discarding solids. Transfer liquid to a clean saucepan and cook until reduced to half the original volume. Strain and cool in an ice bath. Reserve in the refrigerator.

To Serve

4 cups seltzer water

In a tall container, combine seltzer water and grape float syrup to taste and aerate with a hand blender, creating foam at the top. Pour into flute glasses, spooning foam on top. Add a scoop of sour cream ice cream and grape sorbet to each glass.

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