The Gluten-Free Lifestyle
Historic Providence
RISD Museum
Providence Skyline
Gondola Water Place Park
Providence State House
Providence, Rhode Island photos courtesy of Providence Warwick Convention & Visitors Bureau.
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The Gluten-free Culinary Summit


The 2008 Gluten-Free Culinary Summit

The Third Annual Gluten-Free Culinary Summit™ 2008
September 19 – 21, 2008
Providence, Rhode Island

Food lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this signature weekend symposium featuring a full menu of back-to-back gluten-free baking and cooking demonstrations followed by recipe tastings, interactive panel discussions, and special events with the chefs on Friday, September 19, Saturday, September 20, and Sunday, September 21, 2008.

A Gluten-Free Culinary Arts Dining Night in Downtown Providence will also take Summit attendees into the heart of the city to experience spectacular gluten-free menus prepared by selected top restaurants on Friday, September 19.  A Gluten-Free Culinary Gala with the Summit Chefs will follow the culinary demonstrations on Saturday, September 20 and a special Hands-On Holiday Edition will top off the conference on Sunday, September 21.

Indulge in this weekend packed with a treasury of culinary know-how and tasting experiences you will be sure to enjoy and remember!



Celebrating Fabulous Foods and Flavors of Fall, GLUTEN-FREE STYLE!


GF Breakfast Buffet / Event Registration GF Breakfast Buffet / Event Registration GF Culinary Breakfast Buffet / Event Registration
7:30 a.m. - 9:00 a.m.
Gluten-Free Living Magazine, Spring Welcome & Perspectives: Exploring New Culinary Frontiers and Inspirations ~ Taking the Gluten-Free Food Movement to the Next Level with Suzanne Bowland, Founder and Executive Producer of GF Culinary Productions, Inc. (Denver, CO) and author of The Living Gluten-Free Answer Book; and Ann Whelan, Publisher/Editor, Gluten-Free Living Magazine
(Hastings-on-Hudson, NY)
9:00 a.m. - 9:30 a.m.
Whole Grains Council

Gluten-Free Gastronomy: Ancient Grains Bring Delicious and Nutritious Vitality and Versatility
Presenter: Cynthia Harriman, Director of Food and Nutrition Strategies, The Whole Grains Council / Oldways (Boston, MA)
9:30 a.m. – 10:15 a.m.

Leslie Cerier, The Organic Gourmet and author of Going Wild in the Kitchen (Square One Publishers).

Pastry Chef Mary Schaefer Romancing the Breakfast: Time-Honored Morning Delights With a Gluten-Free Twist
Presenter: Pastry Chef Mary Schaefer,
Walt Disney World® Resort (Orlando, FL)
10:30 a.m. – 11:15 a.m.
Chef Richard Coppedge Mission Achievable: New Paths and Expectations in Gluten-Free Patisserie
Presenter:  Chef Richard Coppedge, Certified Master Baker,
Professor of Baking and Pastry, and author of Gluten-Free Baking with The Culinary Institute of America
The Culinary Institute of America (Hyde Park, NY)
11:15 a.m. – 12:00 p.m.
GF Culinary Lunch Buffet GF Culinary Lunch Buffet
12:00 p.m. – 1:15 p.m.
Carol Fenster New Groundbreaking Tips, Tools, and Strategies for Today’s Gluten-Free Bread Making
Presenter: Carol Fenster, Ph.D., author of Gluten-Free Quick & Easy and 1,000 Gluten-Free Recipes
Savory Palate, Inc. (Centennial, CO)
1:15 p.m. – 2:00 p.m.
Russell Kerman Trading Places: Exploring Unique & Savory Gluten-Free Substitutions for Traditional Sides and Entrees
Presenter: Executive Chef Russell Kerman
Pinelli Marra Restaurant Group, Grill on Main (East Greenwich, RI)
2:00 p.m. - 2:45 p.m.
Stephen Betti The Call of the Cookie: Canyon Ranch Variations on a Gluten-Free Cookie Theme
Presenter: Executive Chef Stephen Betti
Canyon Ranch® Health Resort (Lenox, MA)
3:00 p.m. - 3:45 p.m.
Interactive Audience Discussion with Class Series 1 Presenters Ask the Experts: Interactive Audience Discussion with Class Series 1 Presenters
3:45 p.m. - 4:15 p.m.
Providence, RI Interactive Audience Discussion with Class Series 1 Presenters Gluten-Free Culinary Arts Dining Night in Downtown Providence
6:30 p.m. – 9:30 p.m.
A full menu of culinary adventure awaits you. See below for dining groups and details. Dining events are registered for separately from educational packages.

(SPECIAL DINING EVENT – Friday, September 19)
"Registration for dining night is separate from education package."

Providence, RI Gluten-Free Culinary Arts Dining Night in Downtown Denver A full menu of culinary adventure in Providence!
6:30 p.m. - 9:30 p.m.
Your choice of (select one)…

Dining Adventure #1: Restaurant A - Café Nuovo preview
Dining Adventure #2: Restaurant B - Walter’s Ristorante d’Italia preview
Dining Adventure #3: Restaurant C - Local 121 preview
Dining Adventure #4: Restaurant E - Waterplace preview




GF Breakfast Buffet / Event Registration GF Breakfast Buffet / Event Registration GF Culinary Breakfast Buffet / Event Registration
7:30 a.m. - 9:00 a.m.
Jackie Mallorca Welcome Back & Culinary Musings: The Future of Gluten-Free Gastronomy with Suzanne Bowland of GF Culinary Productions, Inc. (Denver, CO) and Jacqueline Mallorca (San Francisco, CA), Culinary Journalist and author of The Wheat-Free Cook:  Gluten-Free Recipes for Everyone (William Morrow)
9:00 a.m. - 9:30 a.m.
Dean Lavornia Paradise Found: Celebrating the Art of Gluten-Free Desserts
Presenter:  Chef Instructor Dean Lavornia
Johnson & Wales University (Providence, RI)
9:30 a.m. – 10:15 a.m.
Joel Schaefer Much Ado About Dumplings!
Presenter: Chef Joel Schaefer
Manager, Product Development and Special Diets,
WALT DISNEY WORLD® Food & Beverage (Orlando, FL)
10:30 a.m. – 11:15 a.m.
Robert Landolphi Brave New Bisques and Breadings
Presenter:  Chef Robert Landolphi,
Director of Culinary Operations
University of Connecticut (Storrs, CT)
11:15 a.m. - 12:00 p.m.
GF Lunch Buffet ~ Part II GF Culinary Lunch Buffet
12:00 p.m. - 1:15 p.m.
Lori Sobelson The Importance of Being Savvy: Smart & Scrumptious Recipes for the Gluten-Free Treasury of Ingredients
Presenter: Lori Sobelson, Program Director
Bob’s Red Mill Natural Foods (Milwaukie, OR)
1:15 p.m. - 2:00 p.m.
Chef Walter Potenza Great Expectations: Building a New Legacy of Cuisine For All to Enjoy – Plus Sweet Secrets to Gluten-Free Italian Baking
Presenter: Chef Walter Potenza
Walter's Ristorante d'Italia / Chef Walter’s Cooking School (Providence, RI)
2:00 p.m. – 2:45 p.m.
Ask the Experts: Interactive Audience Discussion with Class Series 2 Presenters Ask the Experts: Interactive Audience Discussion with Class Series 2 Presenters
3:00 p.m. – 3:30 p.m.
GF Culinary Gala GF Culinary Gala with Summit Chefs/Presenters at The Providence Biltmore
(Attire: Business Casual/Casual Elegance)
6:30 p.m. – 9:00 p.m.

Includes special dinner recipe features by the Summit Chefs, book signing event with the Summit’s authors, and fun culinary activities



Gluten-Free Culinary Gala with The Summit Chefs

This September, It’s Not Too Early To Begin Preparing for the Holidays with the Summit’s Hands-On Holiday Edition!
7:00 a.m. – 12:00 p.m. (Includes GF Continental Breakfast and A Convenient Box Lunch for Traveling)

Immerse yourself into four consecutive hands-on demonstration classes each focusing on a different aspect of gluten-free holiday baking. Enjoy the personalized instruction you will receive from the following experts! Class size is limited.

Chef Renee Zonka, CEC, RD, MS
Chef Renee Zonka, CEC, RD, MS
Associate Dean Kendall College (Chicago, IL)

Lee Tobin, Executive Chef
Lee Tobin, Executive Chef, Gluten-Free Bakehouse
Whole Foods Market (Morrisville, NC)

Wendy Vietro
Wendy Vietro, Owner, Ursula’s European Pastries (Cranston, RI)

Judith Mann
Judith Mann, Owner / Lead Baker
Good Juju Bakery
Celiac Solution LLC (Yarmouth, MA)

Design your gluten-free culinary adventure!


Rates are per person. Last day to register online is Thursday, September 18. After September 18, walk-in registrations will be taken at the door based on space availability basis only and via payment by check. Should you wish to stay at The Providence Biltmore while attending the Summit, it is highly advised to make a room reservation as soon as possible to secure the group rate in connection with the Summit (based upon availability). Seating is limited.

Please select an education package from the following options
and dining events are separate.


Full Class Registration (Package A)

Class Series 1, 2, and 3
Friday, September 19; Saturday, September 20; and Sunday, September 21

Includes breakfast, lunch, tastings-snacks and educational materials

Full Class Registration (Package B)

Class Series 1 and 2
Friday, September 19 and Saturday, September 20

Includes breakfast, lunch, tastings-snacks and educational materials

Day Registration (A La Carte)

Class Series 1
Friday, September 19

Class Series 2
Saturday, September 20

Class Series 3
Sunday, September 21

Includes breakfast, lunch, tastings-snacks and educational materials


Must purchase a Summit culinary demonstration class series or speaker series package to be able to register for a special dining event. Special dining events are available only to registered attendees of the Summit. Thank you.

Friday, September 19, 2008

Select one GF Culinary Adventure.

Dining Adventure #1: Restaurant A - Café Nuovo
Dining Adventure #2: Restaurant B - Walter’s Ristorante d’Italia
Dining Adventure #3: Restaurant C - Local 121
Dining Adventure #4: Restaurant D - Waterplace
*Prices are inclusive. See yellow View Event Notes button on the previous page for additional information on per person price.

Gluten-Free Culinary Gala Dinner with Summit Chefs
Saturday, September 20



Located at 11 Dorrance Street in the heart of downtown Providence, Rhode Island. The hotel is approximately 10 miles from T.F. Green Airport (Providence). For further hotel information, please visit

The Gluten-Free Culinary Summit has a special group rate of $189.00 per night for a Standard King Room (non-smoking). Rate does not include taxes. With your event registration, you will receive information on how to book your stay at The Providence Biltmore to receive the group rate. Rooms are available on a first-come first-serve basis and please keep in mind that this weekend is a popular time of year when Providence attracts many visitors. And if there is a Water Fire celebration in the city scheduled for the weekend of the Summit, rooms will be highly sought after. Therefore, early reservations are highly encouraged to ensure you get a room at the hotel during the Summit. Arranging all lodging accommodations is the attendee’s responsibility.

Should you wish to lodge elsewhere besides The Providence Biltmore while attending The Gluten-Free Free Summit, below are some hotels within fairly close walking distance to the Summit/Providence Biltmore that you may wish to consider. The Gluten-Free Culinary Summit does not have any special group rate arrangements with these hotels.

The Westin Hotel Providence 401.598.8000
Hilton Providence 401.831.3900
Marriott Courtyard 401.272.1191
Renaissance Providence 401.919.5000
Hotel Providence 401.861.8000

A privately owned and operated parking garage is located adjacent to the Providence Biltmore and is connected by a walkway located on the second level. All prices are subject to change without notice.

The following parking rates apply:

Day rate for non-registered hotel guests
Overnight rate for hotel guests

All event sponsored meals are gluten-free. If you have any other special dietary requirements, please let GF Culinary Productions, Inc. know by June 30 and we will make every effort to accommodate you.

Cancellations must be submitted by July 31, 2008 to receive a refund. Registration fees are non-refundable after July 31. A full refund (minus a $65 registration services fee) is available if cancellation is received by July 31. Should the event be cancelled by GF Culinary Productions, Inc. for any reason, registration fees will be refunded in full.

Class topics and presenters, special events, and times are subject to change.

We look forward to welcoming you in Providence!

Divider is a presentation of
GF Culinary Productions, Inc.

© Copyright 2005 – 2015 | GF Culinary Productions, Inc. All Rights Reserved.

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A Menu of Discovery

Experience a new art form in
Gluten-Free Living
“GF Culinary Theatre” awaits you
at the Summit.

Not your typical food event,
The Gluten-Free Culinary Summit™
presents the first of its kind and one-of-a-kind
adventure in gluten-free culinary education
for the public that includes…

A powerhouse cast of national and local chefs,
culinary institute chef-instructors, notable
cookbook authors, and
industry experts conducting
a scrumptious three-day series of gluten-free baking
& cooking classes and demonstrations…

Intriguing ingredients from around the
the world to use in your cooking and baking
adventures at home…

A kaleidoscope of tantalizing recipes and tastings…

Special dining events showcasing
the glory of GF ingredients…

A hands-on showcase of GF flours, grains,
starches & more…

Cooking & baking tips and techniques galore…

No-nonsense advice and facts
on living gluten-free…

Hands-on classes with personalized interaction with chefs
and presenters during the
Summit’s New Holiday Edition…

A complimentary goody bag
packed with delicious GF products…

Random drawing gifts…

and much more.

The Gluten-Free Culinary Summit
will pamper your palate,
intrigue your mind,
open your world,
and inspire you with
the finest gluten-free living
has to offer.


Bob's Red Mill


Bards Beer



Kettle Cuisine




Gluten-Free Kneads

Good Juju

The Summit’s Masters of Ceremonies

Culinary Demonstrations

Joel Schaefer

Manager, Product Development and Special Diets
Walt Disney World® Resort
Orlando, FL

Joel Schaefer is a Certified Chef de Cuisine and Certified Hospitality Trainer with past experience in teaching culinary arts at Kapiolani Community College in Honolulu, HI. His research interests include nutritious foods, health and exercise, and products that meet the needs of Guests with food allergies and intolerances. His current responsibilities at Disney include developing processes, standards, and recipes to meet the special dietary needs of Guests visiting WALT DISNEY WORLD® Resorts. When guests are traveling, they are not always looking for something new when it comes to special diets, but Disney chefs are providing them with innovative choices. This might include whole grains, including gluten-free grains, fresh seasonal fruits and vegetables, natural meats, and special dietary products that will meet their needs.

Culinary Demonstrations

Jenny Mathau

President and Director
Natural Gourmet Institute for Health and Culinary Arts

Jenny Matthau is the Director and President of the Natural Gourmet Institute for Health & Culinary Arts (formerly known as the Natural Gourmet Cookery School) and the Natural Gourmet Institute for Food & Health (an affiliated school that offers classes to the general public). For over 20 years, her life’s work has focused on studying the relationship between food and health. Ms. Matthau has made a career out of lecturing on this topic and teaching health-supportive culinary arts.

Ms. Matthau is responsible for curriculum development for the Chef’s Training Program (CTP) at the Natural Gourmet Institute, the nation’s premier health-supportive culinary school. Ms. Matthau believes there is no one dietary regimen that is appropriate for everyone and therefore exposes CTP students to variety of theories and models for a well-rounded approach to preparing nutritious, healthful meals. She also teaches a variety of classes in the CTP and designs and teaches classes for the general public.

A featured writer and regular contributor to Biodiversity magazine, Ms. Matthau has also contributed several recipes to numerous books including: The Manhattan Health Pages (The Little Bookroom) Super Soy: The Miracle Bean (Crown Publishers, Inc.), The American Health Food Book (Dutton) and The Natural Gourmet Cookbook (Ballantine). She was featured on PBS’s “Healing Quest”, WBAI-FM, The New York Daily News and Alternative Medicine Magazine.

Ms. Matthau has been a guest chef and lecturer at Saint Vincents Hospital and a guest lecturer for a patient group at New York University Medical Center. As a member of The Saint Vincents Hospital Healthy Heart Coalition, she designed healthy lunch menus for employees at Saatchi & Saatchi, and provided nutritional information to support cardiovascular health.

Ms. Matthau has lectured on diet and health for other corporations as well, including J.P. Morgan Inc. and Robert A. Becker Inc. Euro RSCG. Through her affiliation with Saint Vincents Hospital, she was also a guest chef instructor for a heart-healthy cooking class at the James Beard House.

Ms. Matthau holds a B.A. from UCLA and is a 1985 graduate of the Natural Gourmet’s Double Apprenticeship Program and Teacher's Training Program offered by the school’s founder, Dr. Annemarie Colbin. She attended the Natural Gourmet because she was fascinated by the many ways that food affects health and wanted a career that would allow her to utilize her creative and intellectual talents. For several years, Ms. Matthau worked as a private chef in New York City, catering to the dietary needs of her clients. She currently oversees all day to day operations of both schools.

Culinary Gala with Summit Chefs

Jennifer Huntley-Corbin

Radio Show Host/Producer
Jen’s Dish – Talk Radio’s Food Source in Rhode Island

“Jen’s Dish,” an hour-long live radio show on Rhode Island’s WNRI Talk Radio (1380), is all about food. Host Jennifer Huntley-Corbin takes radio and online listeners on a culinary adventure each week, focusing on shopping, cooking, eating, kitchen gadgets, recipes and more. Huntley-Corbin was recently featured in Rhode Island Monthly Magazine and has earned a reputation among local food VIP’s as a knowledgeable and entertaining interviewer.

“Jen’s Dish” talk show includes regular segments such as “Foodie Field Trips,” where Huntley-Corbin recounts her travels to farms and ethnic markets; “Counter Space,” which highlights the latest in cooking gadgets; and “On the Plate,” a live-call in feature that allows listeners to share their favorite recipes.

The show’s keynote segment, however, is the “Special Guests” feature, in which local and national cook-book authors, chefs, specialty food producers and farmers visit the studio for a live interview. Jen has interviewed Ruth Reichl, Editor in Chief of Gourmet Magazine; authors Nancy Verde Barr, Linda Beaulieu and Alan Tardi.; Chef/Owners, Sanjiv Dhar (Rasoi), George Germon and Johanne Killeen (Al Forno); Farmers & Specialty Food Producers Allison Jaswell (Jaswell’s Farm) and Shauna James Ahearn author of Gluten–Free Girl.

Listeners can listen to “Jen’s Dish” on Wednesdays from 9:00 to 10:00 a.m. on News Talk 1380/WNRI or listen online at “Jen’s Dish” blog, ( is also updated regularly with behind the scenes images, photos of Jen out on the town at local food events and scoop on her favorite shops, restaurants and recipes.