Workshop with Maki Ueda on the 16th of November 2008, as a part of Open Kitchen

You can easily find the reference for flavor pairing on this site: http://www.foodpairing.be/

About the molecular gastronomy and flavor pairing: http://khymos.org/pairings.php

If you want to create flavored liquor, it's advised to include fruits or berry that contain natural fruit sugar to imaprove the taste.

The maximum amount of participants is 10. If you cannot have a place, you could still observe the whole process of the workshop. Contact: bxl[at]fo[dot]am

• You provide two ingredients, and we will provide everything else necessary for the workshop
• The ingredients that you provide should match each other, preferably in terms of 'flavor pairing'.
• The fresher it is, the better. Raw is better than cooked.
• The ingredients should contain the enough aromas for you to detect with your nose.

How much should you bring?

• fresh vegetables, fresh fruits, fresh flowers: ~1 cup
• dried leaves, dried fruits, wood, spices: ~0.5 cup

• Date: 16th November 2008
• Time: 14:00 – 17:00 (3 hours)
• Place: FoAM, Koolmijnenkaai 30-34 Quai Des Charbonnages, 1080 Brussels, Belgium
• Any questions? Contact us on bxl[at]fo[dot]am or by phone on +32-2-513-5928