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A GF CULINARY PRODUCTIONS, INC. SPECIAL EVENTS ANNOUNCEMENT.
Dear Fellow Listmates:
GF Culinary Productions Launches the First 2008 Gluten-Free Baking
InvitationalT at Johnson & Wales University in Denver, Colorado
April 5 - 6, 2008
For event schedule information and to register, please visit
www.theglutenfreelifestyle.com or call 303-368.9990.
For anyone interested in the unique basics and more advanced nuances of
gluten-free baking, a new conference offers an educational retreat to savor.
Brought to you by the producers of The Gluten-Free Culinary SummitT, the
2008 GF Baking InvitationalT is a new educational conference for the public
that focuses strictly on gluten-free baking and will take place on Saturday,
April 5 and Sunday, April 6, 2008 at the Johnson & Wales University College
of Culinary Arts campus in Denver, Colorado. Denver is the first city to
host this new event.
Featuring some of Colorado's preeminent experts in the field of gluten-free
baking, this two-day conference will immerse inquiring gluten-free minds
into a palate-pampering experience that combines both essential foundational
know-how with cutting-edge methods and techniques. With its two days of
back-to-back gluten-free baking lectures, demonstrations, interactive panel
discussions, and tastings that focus on key topics of importance for
successful gluten-free baking such as ingredients, structure, texture,
taste, nutrition, equipment, and more, the 2008 GF Baking Invitational
covers the spectrum in gluten-free baking instruction taught by a cast of
Colorado talent that includes:
Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape
Pastries, LLC. (Longmont); nationally renown cookbook author Carol Fenster,
Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson &
Wales University (Denver); Monica Poole, Deby's Gluten-Free, Inc. (Denver);
Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio,
Fruition Restaurant (Denver); and Certified Master Baker Chadwick White,
Udi's Gluten-Free (Denver).
In addition to the gluten-free class series and tastings, attendees will
have the opportunity to experience the deliciously exciting intrigue of
competition while tasting and casting their votes for competing gluten-free
recipes created by Johnson & Wales University culinary students and local
chefs and bakers. The competition's categories include Best Gluten-Free
Muffin, Cookie, Yeast Bread, Quick Bread, Dessert, and Brownie. A panel of
judges consisting of local culinary experts will also cast their votes which
will combine with the audience votes for a total score that will determine
the winners in the Student and Professional Divisions.
Bob's Red Mill Natural Foods, Inc., ExpandexR modified tapioca starch from
Corn Products International, and GF Culinary Productions, Inc. will present
$1500 worth of scholarship funds for three winning Johnson & Wales
University culinary students.
The 2008 GF Baking InvitationalT is a presentation of GF Culinary
Productions, Inc. and is sponsored by Bob's Red Mill Natural Foods, Inc.,
ExpandexR modified tapioca starch, GF Culinary Productions, Inc., and
Johnson & Wales University.
And...
Save the Dates for The Third Annual Gluten-Free Culinary SummitT
September 19 - 21, 2008
Providence, Rhode Island
For event schedule information and to register, please visit
www.theglutenfreelifestyle.com or call 303-368.9990.
Get ready for the return of this highly anticipated national culinary event!
Conducted by a powerhouse cast of leading culinary institute
chef-instructors, award-winning chefs, acclaimed cookbook authors, and
industry experts, The Third Annual Gluten-Free Culinary Summit will pamper
hungry minds and palates on September 19 - 21, 2008 in beautiful Providence,
Rhode Island. The Summit will abound with intriguing and nutritiously
delicious ingredients, methods, and tips for creating fabulous,
trend-setting gluten-free recipes. Celebrating both the sweet and the
savory, Summit Chefs will demonstrate their creations designed for all meals
of the day and everything in between.
Indulge in this weekend packed with a treasury of culinary know-how and
recipe tasting experiences you will be sure to enjoy and remember. The 2008
schedule of events and registration is coming soon! In the meantime, please
check out the schedules for the 2006 and 2007 Summits which give you a
glimpse into this unique and deliciously exciting conference format for
which The Gluten-Free Culinary SummitT is well-known and loved.
About GF Culinary Productions, Inc.
Founded by Suzanne Bowland, GF Culinary Productions, Inc., is a trail
blazing company for the gluten-free food movement that specializes in
developing and presenting leading gluten-free culinary education special
events for the public featuring notable culinary institute chef-instructors,
restaurant chefs, cookbook authors, and industry experts from across the
country. Devoted to building awareness of the gluten-free lifestyle
nationwide from the perspective of abundant options, great taste, and sound
nutrition, GF Culinary Productions, Inc. produces the following events: The
Gluten-Free Culinary SummitT, The Art & Science of Gluten-Free GastronomyT
Lecture Series, and The GF Baking InvitationalT.
C 2008 Copyright GF Culinary Productions, Inc. All Rights Reserved
Suzanne Bowland
Founder/Executive Producer
GF Culinary Productions, Inc.
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