We started off the night with some wine and a few appetizers: pear and radicchio bruschetta, a wild mushroom bruschetta and a cheese focaccia. Everything there is made from scratch every day and you could taste that was the truth.
Chef Alon began by describing what makes a great macaron (flaky outside, gooey inside) and the lesson began. By the end of the night, we had made black currant macarons from scratch. They were decadent. I hadn’t ever had black currant before and I jumped at an opportunity to try it before he turned it into the ganache filling. It was a perfect balance between sweet and tart all on its own, so when he mixed it with the white chocolate, it was the perfect combination.
Read more from AFBS member Jessica Pratas at Good Eats Mundial