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EXPAND YOUR CULINARY HORIZONS AT THE THIRD ANNUAL GLUTEN-FREE CULINARY
SUMMIT IN PROVIDENCE, RHODE ISLAND, SEPTEMBER 19-21, 2008   

Denver, CO - August 1, 2008 - For those interested in learning about the
unique art and science of gluten-free baking and cooking based on the most
up-to-date techniques, The Third Annual Gluten-Free Culinary Summit will
pamper both mind and palate with an entertaining weekend of cutting-edge
gluten-free baking and cooking demonstrations, recipe tastings, seminars,
interactive panel discussions with the chefs, special dining events, and the
new Summit's Hands-On Holiday Edition. Conducted by a powerhouse cast of top
culinary institute chef-instructors, award-winning chefs, acclaimed cookbook
authors, and industry experts, this Third Annual gastronomic adventure will
be presented September 19 - 21, 2008 at The Providence Biltmore in
Providence, Rhode Island. Open to the public, the final weeks to register
for this highly-anticipated event are here! To secure your seat, register
soon at www.theglutenfreelifestyle.com.   

Celebrating both sweet and savory flavors of fall, Summit chefs will teach
their innovative creations ranging from gluten-free breads, pastries and
desserts to memorable culinary delights for every meal of the day and in
between. Sit back and enjoy this year's charismatic cast of experts
including Certified Master Baker Richard Coppedge of The Culinary Institute
of America (Hyde Park) and author of the forthcoming Gluten-Free Baking with
the Culinary Institute of America (Adams Media); Executive Chef Stephen
Betti of Canyon Ranch (Lenox, MA); Manager of Product Development and
Special Diets Joel Schaefer of Walt Disney World ResortR (Orlando, FL);
Pastry Chef Mary Schaefer of Walt Disney World ResortR (Orlando, FL);
Associate Professor Dean Lavornia of Johnson & Wales University (Providence,
RI); nationally renowned gluten-free cookbook author Carol Fenster of Savory
Palate, Inc. and author of the forthcoming 1000 Gluten-Free Recipes
(Centennial, CO); Executive Chef Russell Kerman of Pinelli Marra Restaurant
Group (Providence, RI); Program Director Lori Sobelson of Bob's Red Mill
Natural Foods, Inc. (Milwaukie, OR); Director of Culinary Operations Robert
Landolphi of University of Connecticut (Storrs, CT); Award-Winning
Chef-Proprietor and Culinary Historian Walter Potenza (Providence, RI), and
much more.

New this year, the Summit's Hands-On Holiday Edition features four
consecutive and interactive holiday-focused baking class demonstrations led
by Certified Executive Chef and Associate Dean of Kendall College Renee
Zonka (Chicago, IL); Executive Chef Lee Tobin of Whole Foods Market
Gluten-Free Bakehouse; Owner and Pastry Chef Wendy Vietro of Ursula's
European Pastries (Cranston, RI); and Owner and Lead Baker Judith Mann of
Good Juju Bakery (South Yarmouth, MA).  

Gluten-Free Living Magazine Publisher and Editor Ann Whelan, author of The
Wheat-Free Cook Jacqueline Mallorca, and Director of Food and Nutrition
Strategies Cynthia Harriman of The Whole Grains Council will also present
their perspectives on current and future gluten-free culinary and food
industry directions and trends.

"Each year, the Summit continues to push the culinary envelope and raise the
bar by tapping into the culinary arts arena with leading chefs and cookbook
authors who create knock-out gluten-free recipes and share their knowledge
with the Summit's audience.  Attendees always come away with a wealth of
culinary know-how to embrace, recipes to enjoy, and perspectives to be
fascinated by," says Summit founder and executive producer Suzanne Bowland
of GF Culinary Productions, Inc. "The Summit continues to be a
deliciously-intriguing, one-of-a-kind experience for gluten-free food lovers
from across the country!"

For event information and registration please visit
www.theglutenfreelifestyle.com.   Seating is limited. The Gluten-Free
Culinary Summit is proudly sponsored in part by Bob's Red Mill Natural
Foods, Inc.(Primary Sponsor), Bard's Tale Beer Company (Official Gluten-Free
Beer of the Summit), Expandex Modified Tapioca Starch from Corn Products
International, and Kettle Cuisine, Inc. The Gluten-Free Culinary Summit is
produced and presented by GF Culinary Productions, Inc. 

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