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Savor the Summit!

The Third Annual Gluten-Free Culinary Summit will take the stage in
Providence, Rhode Island, September 19-21, 2008 at the elegant Providence
Biltmore.

Enjoy this scrumptious three-day educational symposium featuring a full menu
of cutting-edge gluten-free baking and cooking demonstrations, seminars,
recipe tastings, interactive panel discussions with the chefs, special
dining events and the all-new Summit's Hands-On Holiday Edition conducted by
an exceptional cast of presenters from: Bob's Red Mill Natural Foods, Inc.,
Canyon Ranch - Lenox, Chef Walter's Cooking School, Gluten-Free Living
Magazine, Good Juju Bakery, Johnson & Wales University, Kendall College,
Notter School of Pastry Arts, Pinelli-Marra Restaurant Group, Savory Palate,
Inc., The Culinary Institute of America - Hyde Park, The Wheat-Free Cook,
The Whole Grains Council, University of Connecticut, Ursula's European
Pastries, Walt Disney World Resort - Orlando, Whole Foods Market Gluten-Free
Bakehouse and more.

In addition to the Summit's general sessions and Gluten-Free Culinary Gala
with the Summit Chefs, enjoy world-class gluten-free dining at some of
Providence's best restaurants during GF Culinary Arts Dining Night in the
city on Friday, September 19. 

For event schedule and details, please visit www.theglutenfreelifestyle.com.
The Summit is open to the public and a variety of educational packages are
available. Early-bird registration deadline is Friday, June 27, 2008. A
nightly group rate is available for Summit attendees who wish to stay at The
Providence Biltmore during the event. 

The Gluten-Free Culinary Summit is a production of GF Culinary Productions,
Inc. and is sponsored in part by Bob's Red Mill Natural Foods, Inc. (Primary
Sponsor).  

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