Instructions for the participants
 Think about the flavor pairing, and find your best couple.
You can easily find the reference for flavor pairing on this site:
About the molecular gastronomy and flavor pairing:
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
 Prepare the ingredients.
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
 Come to the workshop
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