MEDIA CONTACT:
Suzanne Bowland
303-368-9990 / info@prchefs.com
First Annual Gluten-Free Culinary Summit Launches this August in Colorado Rockies
DENVER, CO - June 27, 2006 - It’s no secret that the gluten-free diet is one of the fastest growing food movements in the United States. And as more Americans turn to the gluten-free lifestyle to improve health, enhance well-being and discover new foods and ingredients, a new, annual culinary conference focusing on the world of gluten-free gastronomy is now here to enjoy. The First Annual Gluten-Free Culinary Summit is a one-of-a-kind opportunity created for food enthusiasts to explore and savor the nutritious and delicious world of gluten-free cuisine in a culinary, theatre-style format scheduled for August 26 – 28, 2006 at 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 and special events conducted by a powerhouse cast of chefs, chef-instructors and industry experts. The Summit will abound with intriguing ingredients, methods, and tips for creating delicious gluten-free alternatives to an array of traditional wheat-based recipes.
Presentations will include: gluten-free bread baking basics taught by Richard Coppedge, CMB, of the Culinary Institute of America (Hyde Park); a treasury of gluten-free grains, flours and starches with 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; 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; quick and easy lunches with Jessica Hale and Yvonne Gifford of Glutenfreeda.com, Inc.; dinner entrees with Lee Tobin of Whole Foods Market; pizza crust and focaccia taught by Monica Poole of Deby’s Gluten-Free Café in Denver; and much more.
Audience question and answer sessions with the panel of presenters will follow the classes on Saturday and Sunday. A special dining event is being planned for Saturday evening and a portion of dinner proceeds will benefit local celiac and gluten-intolerant community outreach efforts.
On Monday, August 28, from 10:00 a.m. to 3:00 p.m. a restaurant trade forum will be conducted for those in the food and beverage industry who are interested in taking gluten-free awareness and execution to the next level of customer service in their establishments. Trade forum attendees are encouraged to participate in the consumer culinary classes on Saturday and Sunday also.
For more information, please visit www.theglutenfreelifestyle.com or call 303-368-9990.
# # #
Chef2Chef News Desk