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A News Update from GF Culinary Productions, Inc.

 

Dear Fellow Listmates:

 

Healthy lifestyles benefit from daily whole grain goodness and the
gluten-free lifestyle is no exception.  In honor of the delicious and
nutritious world of gluten-free grains, The Art & Science of Gluten-Free
Gastronomy™ Lecture Series continues on March 13, 2007 in Denver with a
culinary presentation of Singin’ In The Grain.

 

Chef-instructor Eric Stein, R.D., M.S. from the College of Culinary Arts at
Johnson & Wales University (Denver) and Chef Curtis Lincoln of the world
renown Brown Palace Hotel join the series to present the third of eleven
monthly lectures and tastings that explore different topics in the art and
science of gluten-free cuisine.  

 

This March, delve deep into a global chorus of gluten-free grains and
cultural staples where sound nutrition, international flavor and culinary
versatility comprise the score.  Discover the intriguing nuances in flavor,
texture, nutrition and historical significance of Amaranth, Quinoa, Millet,
Buckwheat, Teff, and several international Rice varieties.  And enjoy a
special tasting of the native African whole grain Teff as Chef Stein
demonstrates how to make his signature Cashew Curry Teff featuring coconut
milk and an array of fragrant spices.  Brown Palace Hotel Chef Curtis
Lincoln of Ellyngton’s will then take you back to the roots of ancient South
American culture with a mini-cooking adventure and tasting that celebrates
the near nutritional perfection of Quinoa with a recipe in grand Brown
Palace fashion but perfect for the home-chef.

 

For lecture schedule information and to register online, please visit
www.theglutenfreelifestyle.com or call GF Culinary Productions, Inc. at
303-368-9990.  Seating is limited and advance registration is required.  A
portion of ticket proceeds will benefit local celiac
disease/gluten-intolerance support group efforts. 

 

Other upcoming chefs and presenters in the series include:  Cindy Gawel from
The School of Natural Cookery (April 10); Executive Chef Elise Wiggins of
Panzano-Denver (May 15); Carol Fenster, Ph.D. (May 15); Laurie Scanlin,
Ph.D. of Keen Ingredients and Executive Chef Adrian Heuer of The Denver
Museum of Nature & Science (June 12); Gigia Kolouch of The Natural Pantry
and Executive Chef Devin Wade of P.F. Chang’s China Bistro (July 17); Bonnie
Jortberg, M.S., R.D. of University of Colorado at Denver Health Sciences
Center (August 7); and Ed Dimmer of Rheinlander Bakery (October 9).  More
presenters to be announced soon.

 

We hope you can join us at the series!  

 

And a very warm thank you to our Season Sponsors:  Bête Noire Chocolates,
Bob’s Red Mill Natural Foods, Celia’s Gourmet and P.F. Chang’s China Bistro.
Water is provided by Eldorado Natural Spring Water.

 

Thought for the day:  “Find something you’re passionate about and keep
tremendously interested in it.”  ~ Julia Child   

 

Bon Appétit,

Suzanne Bowland

 

Copyright 2007 GF Culinary Productions, Inc. – All Rights Reserved.

 

Suzanne Bowland

President/Producer

GF Culinary Productions, Inc.

3065 South Xenia Street

Denver, CO  80231

303-368-9990

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www.theglutenfreelifestyle.com

The Second Annual Gluten-Free Culinary Summit (TM) 

The Art & Science of Gluten-Free Gastronomy (TM) Lecture Series

The GF Culinary Advocate (TM) ~ A newsletter for the gluten-free epicurean

 

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