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 for making the better 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 provide all the rest necessary for the workshop
• The ingredients that you provide should have match each other, in terms of flavor coupling idea
• The fresher the better it is. Raw is better than cooked.
• The ingredients should contain the aromas enough that you can 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