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A GF CULINARY PRODUCTIONS SPECIAL EVENTS UPDATE

Dear Fellow Listmates,

Registration is now available for THE SECOND ANNUAL GLUTEN-FREE CULINARY
SUMMIT set for August 17 to 19, 2007 at The DoubleTree Hotel in beautiful
Denver, Colorado. Please visit us at www.theglutenfreelifestyle.com for
schedule information and online registration.

At the Summit, you can explore the nutritious and delicious world of
gluten-free cuisine from an epicurean perspective. You will discover a
wealth of cutting-edge gluten-free recipes, methods, and techniques
featuring the magic of artisanal ingredients in this innovative culinary
adventure format. Conducted by a charismatic cast of leading culinary
institute chef-instructors, award-winning chefs, acclaimed cookbook authors,
and industry experts, the Summit continues to push the envelope in taking
the gluten-free food movement to the next level of national recognition,
trend-setting creativity, skill, and tasting enjoyment for the food-loving
public. 

This year, leading chef-presenters include Chef Shawn Brisby of Canyon
Ranch, Chef Instructor and Certified Master Baker Richard Coppedge of The
Culinary Institute of America, nationally renown gluten-free Cookbook Author
Carol Fenster of Savory Palate, Inc., 2007 James Beard Foundation
Award-Winning Cookbook Author Lorna Sass, Culinary Development and Special
Dietary Needs Manager Joel Schaefer of WALT DISNEY WORLD Resort, Program
Director Lori Sobelson of Bob's Red Mill Natural Foods, Chef Instructor Eric
Stein of Johnson & Wales University, Chef Instructor Renee Zonka of The
Illinois Institute of Art, Gluten-Free Bakehouse Team Leader Lee Tobin of
Whole Foods Market, and Award-Winning Executive Chef Elise Wiggins of
Panzano Restaurant. 

For complete event information and online registration, please visit
www.theglutenfreelifestyle.com or call 303-368-9990. Seating is limited and
will fill quickly for this highly anticipated event. Early-bird discount
registration deadline is July 20. A portion of Summit proceeds will be
donated to celiac disease research efforts and local community support group
efforts.  
 
The Second Annual Gluten-Free Culinary Summit is proudly sponsored by

Bob's Red Mill Natural Foods (Primary Sponsor) www.bobsredmill.com    
Bard's Tale Beer Company (Official Gluten-Free Beer of the Summit)
www.bardsbeer.com   
Bete Noire Chocolates www.betenoirechocolates.com    
Celia's Gourmet www.wheatfreefood.com    
Gluten Free Kneads www.glutenfreekneads.com    
Mariposa Baking Company www.mariposabaking.com     


THE ART & SCIENCE OF GLUTEN-FREE GASTRONOMY 2007 CULINARY LECTURE SERIES
continues in Denver.
 
Living gluten-free does not mean living question-free. And for those who are
new to the gluten-free lifestyle or have been living gluten-free for years,
questions typically abound about this intriguing and delicious, albeit often
challenging, way of life. 
 
On Tuesday, June 12, 2007 in Denver, Laurie Scanlin, Ph.D. and CEO of Keen
Ingredients, Inc. and Executive Chef Adrian Heuer of the Denver Museum of
Nature & Science will present Great Expectations and GF Fiction. 

This month, take a fascinating look at gluten-free living from the
perspective of science and industry to help dispel confusion and provide
answers to some of your most pressing questions.

Laurie Scanlin, Ph.D., Founder & CEO of Keen Ingredients, Inc. is a
nationally recognized, award-winning cereal grain scientist and industry
specialist who will provide an enlightening presentation that explores
pockets of often confusing information and will help separate many facts
from fiction regarding living gluten-free. She will also help define what we
can and can't expect from gluten-free living with respect to foods.
 
Following Dr. Scanlin, Executive Chef Adrian Heuer of The Denver Museum of
Nature and Science will take you on a culinary adventure with a signature
recipe demonstration and tasting featuring a notable gluten-free grain of
the ancients. His recipe will provide both delicious insight and inspiration
for your growing gluten-free recipe repertoire. 

For online registration, please visit www.theglutenfreelifestyle.com and
click on the Art & Science lecture series icon, or call 303-368-9990.

The Art & Science of Gluten-Free Gastronomy 2007 Lecture Series Season
Sponsors include Bete Noire Chocolates, Bob's Red Mill Natural Foods,
Celia's Gourmet, and P.F. Chang's China Bistro. 


Thank you for your continued interest in and support of gluten-free culinary
education.  
Suzanne Bowland
Founder/Producer
GF Culinary Productions, Inc.
www.theglutenfreelifestyle.com
303-368-9990
Copyright 2007 GF Culinary Productions, Inc. All Rights Reserved

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