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First Annual Gluten-Free Culinary Summit Launches this August in
Colorado Rockies
Early Bird Registration Discount Deadline is July 28.
Seating is Limited.
DENVER, CO – July 1, 2006 - The gluten-free food movement will feature a
new culinary twist of taste and educational format when a powerhouse
cast of chefs and industry experts come together to present at The First
Annual Gluten-Free Culinary Summit, August 26 – 28, 2006 at the
beautiful Copper Mountain Resort in Colorado, located approximately
ninety minutes west of the Denver Metro area.
Food lovers of all inclinations, whether gluten-intolerant or not, are
invited to partake in this weekend symposium featuring gluten-free
focused seminars, cooking & baking demonstrations, interactive panel
discussions with the presenters and special events. Taking an in-depth
look at GF baking and cooking from the epicurean perspective and
featuring a wealth of unique ingredients that includes amaranth,
buckwheat, quinoa, manioc, arrowroot, sorghum, teff, millet and much
more, the Summit champions the gluten-free food movement from the
perspective of abundance, good nutrition, creativity, skill and above
all, great taste.
Presentations will include: gluten-free bread baking basics taught by
Richard Coppedge, Certified Master Baker, of the Culinary Institute of
America (Hyde Park, NY); a treasury of gluten-free grains, flours and
starches with chef-instructor Eric Stein of Johnson & Wales University
(Denver)and Lori Sobelson of Bob’s Red Mill Natural Foods (Oregon);
secrets to cooking gluten-free grains with James Beard award-nominated
cookbook author Lorna Sass (New York, NY); scrumptious pie crusts and
fillings conducted by Renee Zonka, R.D., CEC from The Illinois Institute
of Art (Chicago); savory gluten-free sauces, gravy and beyond presented
by award-winning vegetarian chef Ron Pickarski, CEC of Boulder,
Colorado; breakfast delights with Chef Joel Schaefer, Nutrition and
Special Diets, Walt Disney World® Resort (Lake Buena Vista, FL); quick
and easy lunches with Jessica Hale and Yvonne Gifford of
Glutenfreeda.com, Inc. (Glenwood Springs, CO); dinner entrees with Lee
Tobin of Whole Foods Market (North Carolina); pizza crust and focaccia
taught by Monica Poole of Deby’s Gluten-Free Café in Denver; and much
more. The culinary classes will kick off on Saturday after an
introduction to the gluten-free food movement conducted by Karen Falbo,
CN of Vitamin Cottage (Lakewood, CO) and Renee Zonka, R.D., CEC.
Audience question and answer sessions with the panel of presenters will
follow the classes on Saturday and Sunday. A special gourmet dining
event is being planned for Saturday evening and a portion of dinner
proceeds will benefit local celiac and gluten-intolerant community
outreach efforts. Class registration includes breakfasts, lunches,
snacks and class materials.
On Monday, August 28, from 10:00 a.m. to 3:00 p.m. a restaurant trade
forum will be conducted for those working in the food and beverage
industry interested in taking gluten-free awareness and execution to the
next level of customer service in their establishments. Trade Forum
registration is separate from registration for the culinary classes and
Trade Forum attendees are encouraged to participate in the classes on
Saturday and Sunday also.
Unique volunteer opportunities are available throughout the Summit.
The Gluten-Free Culinary Summit’s sponsors include Bob’s Red Mill
Natural Foods (Primary), Mariposa Baking (Supporting Culinary) and
www.theglutenfreelifestyle.com.
For more event information, lodging details and to register, please
visit www.theglutenfreelifestyle.com
<http://www.theglutenfreelifestyle.com/> (click on the Summit logo) or
call 303-368-9990.
CONTACT:
Suzanne Bowland
303-368-9990 / [log in to unmask]
www.theglutenfreelifestyle.com <http://www.theglutenfreelifestyle.com/>
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