Chocolate and Spice Hosts Valentine Decorating Class
Chocolate and Spice, in Summerlin, will host a special Valentine’s Day themed decorating class for kids on Tuesday, February 10th.
The class, led by acclaimed pastry chef Megan Roman, will have young bakers making sweets such as conversation candies, gummy fruit snacks, heart shaped meringue and a Valentine cookie lollipop. The class will be held from 4 pm – 5 pm at 7293 W Sahara Ave (at Tenaya). The cost is $25 per child and includes a snack.
For more information or to sign up for a class, please call Chocolate & Spice Bakery at (702) 527-7772 or email Megan Romano at megan@chefmeganromano.com.
About Chocolate and Spice Bakery
Chocolate and Spice Bakery is a vision of a classic artisan bakery where the smell of flakey chocolate croissants, lemon-scented blueberry scones, citrus infused cakes, sweet summer berry topped crème bruleefrench toast, cocoa powder dusted pastries, toasted lemon meringue tarts and buttery shortbread cookies fill the air.
“Chef Megan Romano has gained a reputation for understated elegance with her simple creations. She has an unorthodox approached to desserts and hand-crafted confections”. Made in Las Vegas: Desert Artisans, 944 Magazine.
“Megan Romano has quietly earned a reputation among local foodies as one of America’s best pastry chefs. And she has used that reputation to build a small empire that included her line of desserts and cookbook, “It’s A Sweet Life”. Desert Companion, Restaurant Awards, December 2011, “Pastry Chef of the Year, Megan Romano”.
Visit the Chocolate and Spice Bakery website at chocolatenspice.com.
About Chef Megan Romano
Romano grew up in a close-knit family in which the kitchen table was always a focal point. She attended The Fine Arts School of New Haven, Connecticut and graduated from Northwestern University in Illinois. She spent a semester abroad in Paris, France where she experienced the birthplace of cookin`g methodology; building inspiration for her own culinary ventures.
Upon graduation, Romano took a risk and applied for a position under acclaimed Chef Charlie Trotter. With no formal training but a clear passion for cooking, she gained substantial experience in all areas of cooking as she worked progressive stations in the kitchen while working her way up the ranks. When Romano decided to make her next jump, she left Charlie Trotter’s kitchen with a true appreciation for unique products, inventive presentation and the inspirational drive to communicate enthusiasm through food.
