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"The discovery of a new dish does more for human happiness than the
discovery of a new star." - Anthelme Brillat-Savarin/1755-1826

TWO WEEKENDS OF HAPPINESS.
An abundance of new and scrumptiously inspiring and educational gluten-free
dishes and recipes awaits you at The Fourth Annual Gluten-Free Culinary
Summit East and West Editions. You are invited to delve deep into an
extraordinary weekend of discovery and human happiness as we usher in a new
era of living gluten-free at the Summit's East Edition hosted by The
Culinary Institute of America in Hyde Park, New York on September 12 - 13,
2009 and the Summit's West Edition hosted by Johnson & Wales University in
Denver, Colorado on October 3 - 4, 2009. 

LAST DAY FOR EARLY BIRD RATE.
Early Bird Registration lasts through June 1st at the $179/day rate. On June
2nd the day rate increases to $189. Don't miss your chance to take advantage
of a $20 savings on the full weekend package or $10 off the day of your
choice at either Edition. For Summit Edition class schedules, group lodging
rate information, and registration please visit
www.theglutenfreelifestyle.com. or call GF Culinary Productions at
303-368-9990.

FOSTERING CONNECTIONS.
If you are a professional patron at the Summit who provides a valuable
food-related product or consulting service that caters specifically to
improving the lives of those living the gluten-free lifestyle, we invite you
to bring a stack of business cards and/or one small piece of literature
about your offerings to be displayed at our resource table available at each
Summit Edition. Offer available to Summit registrant's only. No food or
product samples please.

CONTINUING TRADITION.
The Fourth Annual Gluten-Free Culinary Summit will continue its tradition of
presenting a vast array of back-to-back gluten-free culinary and baking
demonstrations, tastings, and panel discussions in a theatre-style setting
conducted by top culinary institute chef-instructors, award-winning
restaurant chefs, acclaimed cookbook authors, and industry experts. The
Summit will abound with intriguing recipes, methods, strategies and tips for
creating delicious gluten-free cuisine that utilizes an expansive array of
artisanal ingredients. 

A GLIMPSE AT WHAT'S IN STORE.
Celebrating the sweet and the savory, two Summit casts of national and
regional culinary masters and cookbook authors will showcase their
innovative gluten-free creations that reveal the latest developments in
gluten-free culinary and baking know-how. A glimpse into some of the East
and West Edition presentations will include:  The Gluten-Free Baking Code:
Best Kept Secrets & Strategies Revealed by Chef-Instructor Richard Coppedge
of The Culinary Institute of America (Hyde Park, NY) and author of
Gluten-Free Baking with the Culinary Institute of America; The Age of
Gluten-Free:  Pioneering New Frontiers in Cuisine with Artisanal Ingredients
by Chef-Instructor Eric Stein of Johnson & Wales University (Denver, CO) and
Lori Sobelson of Bob's Red Mill Natural Foods, Inc. (Milwaukie, OR); A Tale
of Three Grains:  A Trio of Savory Seasonal Sides by Chef-Instructor David
Kamen of The Culinary Institute of America (Hyde Park, NY); Cure for the
Common Cookie by Chef Robert Landolphi of The University of Connecticut and
author of Gluten-Free Everyday Cookbook; Close Encounters of the Breaded
Kind by Chef Joel Schafer of Allergy Chefs, Inc. and the American Culinary
Federation (Winter Garden, FL); Flavorful Quick-Step Quick Breads for Busy
Lifestyles by Carol Fenster of Savory Palate, Inc. and author of the new
1,000 Gluten-Free Recipes (Centennial, CO); The Adventures of Chocolate in a
Gluten-Free World: Sumptuous Baking by Chef-Instructor Marcia Kramer of
Johnson & Wales University (Denver, CO); All Delicious on the Gluten-Free
Front: Predictions & Trends for the Next Decade by Jacqueline Mallorca,
author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian - Over
150 Recipes Without Wheat;  Breads of the Future by Certified Master Baker
Chadwick White; All's Well that Nourishes Well: The Art of Healthy & Savory
Entertaining with GF Grains by Margaret Dickenson of Cable 22/Rogers TV and
author of Margaret's Table:  Easy Cooking & Inspiring Entertaining (Ottawa,
Canada); The Merry Nuances of Taste: Unique Flavor Approaches to GF Baking
by Chef Walter Potenza of Walter's Cooking School (Providence, RI); In The
Name of Tradition: Sweet & Savory Afternoon Tea & Brunch Delights by
Executive Pastry Chef James Gallo of The Brown Palace Hotel (Denver, CO); A
Cake is Born: Delicious Versatility for Gluten-Free Celebrations by George
Chookazian of Foods By George (Mahwah, NJ), and much more.

Gluten-Free Living Magazine Publisher and Editor Ann Whelan and Program
Manager Kara Berrini of The Whole Grains Council will also present their
perspectives on current and future gluten-free culinary and food industry
directions and trends.

New this year, the Summit will also incorporate its sister event, the 2009
GF Baking Invitational into each edition, featuring culinary and baking &
pastry arts students from both schools competing in several baked good
categories. Each Summit Edition will also feature a new GF Culinary
Afternoon Tea and Gluten-Free Culinary Dinner Gala with the Summit Chefs
showcasing menus created by Summit chefs and culinary students.

We look forward to welcoming you to a Summit Edition later this year! 

The Gluten-Free Culinary Summit is produced and presented by GF Culinary
Productions, Inc.

A warm thank you to.
Our generous sponsors:  Bob's Red Mill Natural Foods, Inc. (Primary
Sponsor), ExpandexR Modified Tapioca Starch by Corn Products International,
Pamela's Products, Inc., and The Birkett Mills; and The Culinary Institute
of America (East Edition Host) and Johnson & Wales University (West Edition
Host).

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC