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In honor of National Celiac Awareness Month, the National Foundation for
Celiac Awareness' (NFCA) main initiative will be a direct awareness campaign
aimed at the foodservice industry. We are taking our message that
gluten-free foods on menus should be common, affordable, safe, tasty, and
recognizable directly to the predicted 60,000 decision makers at the
National Restaurant Association Show May 22-25 in Chicago.  Our initiative
includes both product (Pavilion) and process (Educational Session).   

Our Gluten-free Showcase Pavilion includes 32 leading gluten-free companies:
21st Sensory, Arepas de Choclo, Bard's Tale Beer, Bertille Baking, Bob's Red
Mill, Blue and White Distributors, Chebe, Cherrybrook Kitchen, Contes Pizza
and Pasta, Daiya Foods, DeIorios, Domata Living Flour, French Meadow Bakery,
Full Flavor Foods, Gluten-free and Fabulous, Goldbaum Ice Cream Cones, The
Grainless Baker, Healthy Dining, Karma, KeHE Direct, Kettle Cuisine, NFCA,
RC Fine Foods, Rudi's Gluten-free Bakery, Sandwich Petals, San-J, Schar,
Shabtai Gourmet - Cinderella Sweets, Steel's Gourmet, Storehouse foods, TH
Foods/Crunchmaster, Three Senses Gourmet, and Udi's Gluten-free Bakery.
Anything a restaurant would need to add gluten-free options can be found
within this stunning cast: distribution, education, dietitian menu review,
testing, quality ingredients and superior tasting ready to serve foods.  

Our panel features a dynamic collection of industry experts introducing
"Gluten-Free: Easy As ABCDE":

A (Awareness) - What is gluten-free and what is not? With Anne Roland Lee
MS, RD: Director of Food and Nutritional Services, Schar USA.
B (Bring in the Supplies) - The market incentive of making of safe and tasty
gluten-free ingredients: how sourcing the right ingredients is the first
step to creating a successful gluten-free menu. With Doug Radi,
Vice-President of Marketing, Rudi's Gluten-free Bakery and Chef Jim
McCurley, Regional Market Chef, P.F. Chang's China Bistro.
C (Cross-Contamination Caution) - A gluten-free product is only as good as
the gluten-free process that gets it to the table. Training your entire
staff to make and serve gluten-free meals. With Chef Kay Conley: Executive
Chef and Owner, Savory Moment.
D (Delicious) -Developing a universally appealing and tasty gluten-free
menu, using old skills in new ways. With Richard J. Coppedge, Jr., C.M.B.:
Culinary Institute of America, Professor in Baking and Pastry Arts and
author of Gluten-Free Baking with The Culinary Institute of America (Adams
Media, 2008).
E (Economical and Easy) - Cooking safe and tasty gluten-free meals is easy
for the trained chef or operator, one only needs new perspective gained
through proper education. Quality gluten-free options create new customers
and can make a restaurant become a destination for full parties. With Chef
Tom Herndon, Owner and Chef, San Francisco culinary productions: Hipp
Kitchen, Full Fridge, Spirit and Spice.

For more information about the NRA Show go to:
http://www.celiaccentral.org/Events/Upcoming-Events/2010-NRA-Show/335/

To offer your financial support for this project go to
http://www.celiaccentral.org/Get-Involved/Donate/63/

We hope this project enhances the quality of life of those adhering to a
gluten-free diet!

Nancy Baker
Director of Education
National Foundation for Celiac Awareness

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