<<Disclaimer: Verify this information before applying it to your situation.>> Dear all: I just had an idea that, perhaps, those of you involved with "big" association meetings and dinners might think about. The U.S.-based Food Network has a show, "Dinner: Impossible," where Chef Robert Irvine has a task to perform with very tight specifications. I am watching, for instance, the episode where he is cooking for 300 students and 800 adults at a national spelling bee. When he talked with the chef at the hotel at which it was being held, the chef mentioned there were 55 vegetarians and he SAID the word "gluten free." I don't know how many GF diners there were, much of the meal was NOT gluten free. It occurred to me that a fantastic challenge (I'm sure they are always looking for program ideas!) and great exposure for the celiac community would be to challenge the chef to cook for a huge audience a GF meal. I'm sure someone could come up with very specific requirements that would demonstrate both the challenges and the opportunities for gluten free haute cuisine. Just a thought! Anne Burton Washburn *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC