|OCTOBER 26, 2010
||ENJOY THE FIFTH ANNUAL GLUTEN-FREE CULINARY SUMMIT ARMCHAIR EDITION IN THE COMFORT OF HOME OR OFFICE
|JUNE 1, 2009
||TOP CULINARY COLLEGES TO HOST 4TH ANNUAL GLUTEN-FREE CULINARY SUMMIT EAST AND WEST EDITIONS IN 2009
|MAY 7, 2008
||FOODIES, CHEFS, RESTAURATEURS AND NUTRITION COMMUNITY WILL GATHER IN PROVIDENCE, RHODE ISLAND FOR THIRD ANNUAL GLUTEN-FREE CULINARY SUMMIT, SEPTEMBER 19-21, 2008
|FEBRUARY 1, 2008
||GF CULINARY PRODUCTIONS LAUNCHES THE FIRST 2008 GLUTEN-FREE BAKING INVITATIONAL™ AT JOHNSON & WALES UNIVERSITY IN DENVER THIS APRIL
|MAY 18, 2007
||THE SECOND ANNUAL GLUTEN-FREE CULINARY SUMMIT™ WILL TAKE THE STAGE ON AUGUST 17 – 19, 2007 IN DENVER, CO
|DECEMBER 14, 2006
||GF CULINARY PRODUCTIONS, INC. LAUNCHES GLUTEN-FREE CULINARY LECTURE SERIES AT PHIPPS MANSION IN DENVER
|SEPTEMBER 6, 2006
||ACCLAIMED CHEFS TEACH THE ART OF GLUTEN-FREE BAKING AND COOKING AT THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT
|JUNE 24, 2006
||EXPAND YOUR EPICUREAN HORIZONS AT THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT THIS SUMMER IN THE COLORADO ROCKIES
|NOVEMBER 1, 2005
||NEW WEBSITE FOCUSES ON THE ART OF GLUTEN-FREE LIVING FROM THE EPICUREAN PERSPECTIVE
GF Culinary Productions, Inc.
FOR IMMEDIATE RELEASE
October 26, 2010
ENJOY THE FIFTH ANNUAL GLUTEN-FREE CULINARY SUMMIT ARMCHAIR EDITION IN THE COMFORT OF HOME OR OFFICE
October 26, 2010 (Denver, CO) – With colder weather ahead, the nationally renowned Gluten-Free Culinary Summit has never been cozier for the global community of gluten-free baking and cooking enthusiasts.
This December, GF Culinary Productions, Inc. will present its Fifth Annual Gluten-Free Culinary Summit in a new venue-free, travel-free Armchair Edition format via the telecommunications highway. Cozy up and enjoy! Accessing top caliber Gluten-Free Summit baking and cooking education presented by leading gluten-free experts including notable culinary school instructors, cookbook authors, certified master bakers, restaurant chefs, pastry chefs, and business owners is now as easy as a toll-free telephone call on selected dates and times beginning December 4, 2010 and continuing through April 30, 2011. Registration fee applies.
The Gluten-Free Culinary Summit Armchair Edition offers a menu of 30 a la carte live-phone conferencing seminars that feature an extensive array of gluten-free baking and cooking topics to choose from over the course of five consecutive months. Seminars will cover introductory principles and more advanced fundamentals. Most phone seminars will take place on Saturday mornings and Sunday afternoons except for GF Prime Time seminars that take place on Wednesday evenings and Service Matters that focus on topics for the restaurant trade on Monday afternoons.
With an affordable, pay-as-you-go pricing structure, this year’s Summit has expanded its instruction offerings while giving gluten-free enthusiasts of all skill levels and interests the opportunity to design their own Summit educational content based on their interests, schedules, and budgets.
The 2010 Summit Armchair Edition features over 22 hours of essential information, strategies, techniques, tips, and more that cover a wide range of topics such as Introduction to Gluten-Free Flours and Starches; Baking Aids and Substitutions; Nutritional Gluten-Free Baking; Cooking Gluten-Free Grains; The Art & Science of Flour Blends; GF Flour Chemistry; Yeast Bread Fundamentals; Pastry Principles; What We Know For Sure Expert Panels; Chef Discoveries; GF Prime Time; Service Matters; The Art of the Bread; Dough Diligence; Terrific Techniques; Equipment; and much more. Each live 45 minute phone seminar includes a presentation by the speaker, a moderated question and answer session involving questions submitted to the presenter by the audience, and a recipe instruction segment. These phone seminars deliver the exceptional caliber of instruction for which the Gluten-Free Summit is known and loved while virtually eliminating all costly travel related expenses typically associated with attending conferences.
Some of this season’s presenters include: Richard Coppedge, Professor in Baking & Pastry, The Culinary Institute of America (Hyde Park, New York); Dean Lavornia, Associate Professor, International Baking & Pastry Institute, Johnson & Wales University (Providence, RI); Lorna Sass, James Beard Award-Winning Cookbook Author (New York, NY); Carol Fenster, President and Cookbook Author, Savory Palate, Inc. (Centennial, CO); Margaret Dickenson, Television Host and International Award-Winning Cookbook Author (Ottawa, Canada); Jacqueline Mallorca, Cookbook Author (San Francisco); Cynthia Harriman, Director of Nutrition Strategies, The Whole Grains Council/Oldways (Boston, MA); Joel and Mary Schaefer, Allergy Chefs, Inc. (Winter Garden, FL); and more.
“During uncertain economic times for so many, The Gluten-Free Culinary Summit’s traditional physical venue production has been temporarily redesigned into a telecommunications format to deliver its highly in-demand quality Summit education to a broader audience without needing to travel to enjoy it,” says Gluten-Free Culinary Summit founder and president of GF Culinary Productions, Inc., Suzanne Bowland.
The cost is $19 to $25 per phone seminar based on number of seminars registered for. Prices are inclusive and no long distance charges will be incurred. For a complete schedule and to register, visit www.theglutenfreelifestyle.com.
The Fifth Annual Gluten-Free Culinary Summit Armchair Edition is sponsored in part by Bob’s Red Mill Natural Foods, Inc. (Primary Sponsor).
GF Culinary Productions, Inc.
FOR IMMEDIATE RELEASE
JUNE 1, 2009
TOP CULINARY COLLEGES TO HOST 4TH ANNUAL GLUTEN-FREE CULINARY SUMMIT EAST AND WEST EDITIONS IN 2009
Denver, CO – June 1, 2009 – Twice as nice! Top level gluten-free cooking and baking education for the public in a conference format is now more accessible to a growing community of gluten-free food aficionados across the country. For those interested in learning about the unique realm of gluten-free food arts from culinary masters and industry experts, GF Culinary Productions, Inc. announces that it is expanding The Gluten-Free Culinary Summit™ into East and West Editions as it heads into its fourth annual production.
The Summit’s East Edition will be hosted by The Culinary Institute of America in Hyde Park, New York on September 12 – 13, 2009 and the Summit’s West Edition will be hosted by Johnson & Wales University in Denver, Colorado on October 3 - 4, 2009.
The Gluten-Free Culinary Summit will continue its tradition of presenting a vast array of back-to-back gluten-free culinary and baking demonstrations, panel discussions, and recipe tastings in a theatre-style setting conducted by top culinary institute chef-instructors, award-winning restaurant chefs, nationally renowned cookbook authors, and industry experts.
Celebrating both the sweet and the savory, utilizing a treasury of gluten-free artisanal ingredients, two Summit casts of national and regional culinary masters and cookbook authors will showcase their innovative gluten-free creations that reveal the latest developments in gluten-free culinary and baking know-how. A glimpse into some of the East and West Edition presentations will include: The Gluten-Free Baking Code: Best Kept Secrets & Strategies Revealed by Chef-Instructor Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) and author of Gluten-Free Baking with the Culinary Institute of America; The Age of Gluten-Free: Pioneering New Frontiers in Cuisine with Artisanal Ingredients by Chef-Instructor Eric Stein of Johnson & Wales University (Denver, CO) and Lori Sobelson of Bob’s Red Mill Natural Foods, Inc. (Milwaukie, OR); Cure for the Common Cookie by Chef Robert Landolphi of The University of Connecticut and author of Gluten-Free Everyday Cookbook; Close Encounters of the Breaded Kind by Chef Joel Schaefer of Allergy Chefs, Inc. and the American Culinary Federation (Winter Garden, FL); Flavorful Quick-Step Quick Breads for Busy Lifestyles by Carol Fenster of Savory Palate, Inc. and author of the new 1,000 Gluten-Free Recipes (Centennial, CO); All Delicious on the Gluten-Free Front: Predictions & Trends for the Next Decade by Jacqueline Mallorca, author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian – Over 150 Recipes Without Wheat; All’s Well that Nourishes Well: The Art of Healthy & Savory Entertaining with GF Grains by Margaret Dickenson of Cable 22/Rogers TV and author of Margaret’s Table: Easy Cooking & Inspiring Entertaining (Ottawa, Canada); A Cake is Born: Delicious Versatility for Gluten-Free Celebrations by George Chookazian of Foods By George (Mahwah, NJ), and much more.
New this year, the Summit will also incorporate its sister event, the 2009 GF Baking Invitational into each edition, featuring culinary and baking & pastry arts students from both schools competing in several baked good categories. Each Summit Edition will also feature a new GF Culinary Afternoon Tea and Gluten-Free Culinary Dinner Gala with the Summit Chefs showcasing menus created by presenting chefs and culinary students.
"The gluten-free food industry continues to be a driving force in supporting and changing the country’s culinary landscape and how millions of Americans eat. The Gluten-Free Culinary Summit was created to push the envelope in taking the gluten-free food arts to greater heights and to provide a comprehensive forum for attendees to take their cooking and baking knowledge to the next level,” says Summit founder and executive producer Suzanne Bowland of GF Culinary Productions, Inc. “Since 2006, the Summit has championed the abundance and promising future of gluten-free cuisine. Now, two exceptional culinary institutions will help usher in a new era of gluten-free living by hosting the Summit Editions.”
For Summit Edition class schedules, group lodging information and registration please visit www.theglutenfreelifestyle.com.
The Gluten-Free Culinary Summit is sponsored by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor), Expandex® Modified Tapioca Starch, Pamela’s Products, Inc., and The Birkett Mills. The Gluten-Free Culinary Summit is produced and presented by GF Culinary Productions, Inc.
About GF Culinary Productions, Inc.
GF Culinary Productions, Inc. based in Denver, Colorado, is devoted to promoting the advancement of top level gluten-free culinary education for the public and trade via special culinary conferences featuring casts of culinary institute chef instructors, acclaimed chefs, notable cookbook authors, and industry experts. Gluten-Free Culinary Summit and GF Baking Invitational creator and executive producer Suzanne Bowland has been living the gluten-free lifestyle for over eight years and is author of The Living Gluten-Free Answer Book: Practical Answers to 275 of Your Most Pressing Questions (Sourcebooks, 2008).
GF Culinary Productions, Inc.
FOODIES, CHEFS, RESTAURATEURS AND NUTRITION COMMUNITY WILL GATHER IN PROVIDENCE, RHODE ISLAND FOR THIRD ANNUAL GLUTEN-FREE CULINARY SUMMIT, SEPTEMBER 19-21, 2008
Denver, CO - May 7, 2008 - It's no secret that the gluten-free diet continues to be the fastest growing food movement in the United States. And for those interested in learning about the unique art and science of gluten-free baking and cooking, The Gluten-Free Culinary Summit is the country's leading annual conference on gluten-free culinary education for the public and trade. Conducted by a powerhouse cast of top culinary institute chef-instructors, award-winning chefs, acclaimed cookbook authors, and industry experts, this Third Annual gastronomic adventure will be presented September 19 - 21, 2008 at The Providence Biltmore in Providence, Rhode Island.
Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium featuring a cutting-edge menu of gluten-free baking and cooking demonstrations, recipe demonstration tastings, seminars, interactive panel discussions with the chefs, and the new Summit's Hands-On Holiday Edition. The Summit will abound with intriguing recipes, ingredients, methods, and tips for creating delicious gluten-free alternatives to traditional wheat-based recipes.
Celebrating both the sweet and the savory, Summit chefs will teach their innovative creations ranging from breads and pastries to memorable culinary delights for every meal of the day and in between. Presentations will include: New Paths and Expectations in Gluten-Free Pastry taught by Certified Master Baker Richard Coppedge of the Culinary Institute of America (Hyde Park) and author of the forthcoming Gluten-Free Baking with the Culinary Institute of America (Adams Media); Breakfast Breadstuffs with Director of Education Mary Schaefer with Notter School of Pastry Arts (Orlando, FL); Variations on a Gluten-Free Cookie Theme with Executive Chef Stephen Betti of Canyon Ranch (Lenox, MA); Much Ado About Dumplings with Manager, Product Development and Special Diets Joel Schaefer of Walt Disney World Resort (Orlando, FL); The Art of Gluten-Free Desserts taught by Chef-Instructor Dean Lavornia of Johnson & Wales University (Providence, RI); Essential Tips, Tools, and Strategies for Gluten-Free Bread Making with nationally renowned gluten-free cookbook author Carol Fenster of Savory Palate, Inc. (Centennial, CO); Savory Sides with Executive Chef Russell Kerman of Pinelli Marra Restaurant Group (Providence, RI); Smart and Scrumptious Recipe Ideas with Lori Sobelson of Bob's Red Mill Natural Foods; Bisques and Breadings with Director of Culinary Operations Robert Landolphi of University of Connecticut; Building a New Legacy of Cuisine with Chef Walter Potenza of Walter's Cooking School (Providence, RI), and much more.
New this year, the Summit's Hands-On Holiday Edition featuring four holiday-focused baking classes will be led by Certified Executive Chef and Associate Dean of Kendall College Renee Zonka (Chicago, IL); Executive Chef Lee Tobin of Whole Foods Market Gluten-Free Bakehouse; Owner and Pastry Chef Wendy Vietro of Ursula's European Pastries (Cranston, RI); and Owner and Lead Baker Judith Mann of Good Juju Bakery (South Yarmouth, MA). And a special dining-out night will take Summit attendees into the heart of Providence to experience some of the city's finest gluten-free cuisine during the conference.
Gluten-Free Living Magazine Publisher and Editor Ann Whelan, author of The Wheat-Free Cook Jacqueline Mallorca, and Director of Food and Nutrition Strategies Cynthia Harriman of The Whole Grains Council will also present their perspectives on current and future gluten-free culinary and food industry directions and trends.
"More and more Americans are adopting the gluten-free lifestyle and the Gluten-Free Culinary Summit was the first event of its kind created to provide an exceptional educational experience for food enthusiasts to explore and savor the healthful and delicious world of gluten-free cuisine. Each year, attendees leave with a wealth of culinary know-how and recipes to enjoy," says Summit founder and executive producer Suzanne Bowland of GF Culinary Productions, Inc. "The Summit continues to push the culinary envelope and raise the bar by tapping into the culinary arts arena with leading chefs who create knock-out recipes and share their knowledge with the Summit's audience. They are all instrumental in taking this burgeoning food movement to the next level of national awareness and tasting enjoyment."
For event information and registration please visit www.theglutenfreelifestyle.com. Seating is limited and early-bird registration ends June 27, 2008. The Gluten-Free Culinary Summit is proudly sponsored in part by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor)
GF CULINARY PRODUCTIONS LAUNCHES THE FIRST 2008 GLUTEN-FREE BAKING
INVITATIONAL™ AT JOHNSON & WALES UNIVERSITY IN DENVER THIS APRIL
DENVER, CO - (February 1, 2008) – For anyone interested in learning the unique basics and more advanced nuances of gluten-free baking, a new conference offers an educational retreat to savor. Brought to you by the producers of The Gluten-Free Culinary Summit™, the 2008 GF Baking Invitational™ is a new educational conference for the public that focuses strictly on gluten-free baking and will take place on Saturday, April 5 and Sunday, April 6, 2008 at the Johnson & Wales University College of Culinary Arts campus in Denver, Colorado. Denver is the first city to host this new event.
Featuring some of Colorado’s preeminent experts in the field of gluten-free baking, this two-day conference will immerse inquiring gluten-free minds into a palate-pampering experience that combines both essential foundational know-how with cutting-edge methods and techniques. With its two days of back-to-back gluten-free baking lectures, demonstrations, and tastings that focus on key topics of importance for successful gluten-free baking such as ingredients, structure, texture, taste, nutrition, equipment, and more, the 2008 GF Baking Invitational covers the spectrum in gluten-free baking instruction taught by a cast of Colorado talent that includes:
Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape Pastries, LLC. (Longmont); nationally renowned cookbook author Carol Fenster, Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson & Wales University (Denver); Monica Poole, Deby’s Gluten-Free, Inc. (Denver); Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio, Fruition Restaurant (Denver); and Certified Master Baker Chadwick White, Udi’s Gluten-Free (Denver).
In addition to the gluten-free class series and tastings, attendees will have the opportunity to experience the deliciously exciting intrigue of competition while tasting and casting their votes for competing gluten-free recipes created by Johnson & Wales University culinary students and local chefs and bakers. The competition’s categories include Best Gluten-Free Muffin, Cookie, Yeast Bread, Quick Bread, Dessert, and Brownie. A panel of judges consisting of local culinary experts will also cast their votes which will combine with the audience votes for a total score that will determine the winners in the Student and Professional Divisions.
Bob’s Red Mill Natural Foods, Inc., Expandex® Modified Tapioca Starch from Corn Products International, and GF Culinary Productions, Inc. will present $1500 worth of scholarship funds for three winning Johnson & Wales University culinary students.
For event schedule information and to register, please visit www.theglutenfreelifestyle.com or call 303-368.9990. Conference packages include a delicious gluten-free breakfast and lunch featuring competing recipes. A one-day package costs $149 and the two-day package costs $279.
The 2008 GF Baking Invitational™ is a presentation of GF Culinary Productions, Inc. and is sponsored by Bob’s Red Mill Natural Foods, Inc., Expandex™ Modified Tapioca Starch, GF Culinary Productions, Inc., and Johnson & Wales University. Johnson & Wales University is located at 7150 Montview Blvd. in Denver, west of Quebec Street and south of I-70.
FOR IMMEDIATE RELEASE
May 18, 2007
THE SECOND ANNUAL GLUTEN-FREE CULINARY SUMMIT™ WILL TAKE THE STAGE ON
AUGUST 17 – 19, 2007 IN DENVER, CO
DENVER, CO (May 18, 2007) - The Gluten-Free Culinary Summit™ is the country’s leading, gluten-free culinary education conference that takes the gluten-free food movement to the upper echelon of creativity, skill, and tasting enjoyment for the public. Conducted by a powerhouse cast of top culinary institute chef-instructors, award-winning chefs, acclaimed cookbook authors, and industry experts, this Second Annual gastronomic adventure will pamper hungry minds and palates on August 17 – 19, 2007 at The DoubleTree Hotel in Denver, Colorado.
Food lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium featuring a full menu of back-to-back gluten-free baking and cooking demonstrations followed by recipe tastings and interactive panel discussions with the chefs on Friday, August 17 and Saturday, August 18. The Summit will abound with intriguing recipes, ingredients, methods, and tips for creating delicious, trend-setting gluten-free alternatives to traditional wheat-based recipes. Celebrating both the sweet and the savory, Summit Chefs will demonstrate their creations ranging from bodacious breads, batters, and hand-made pasta to memorable morning delights, evening entrees, desserts, and more.
This year’s chef-presenters include Chef Shawn Brisby of Canyon Ranch® (Tucson, AZ), Chef-Instructor and Certified Master Baker Richard Coppedge of the Culinary Institute of America (Hyde Park, NY), nationally renown gluten-free Cookbook Author Carol Fenster of Savory Palate, Inc. (Centennial, CO), 2007 James Beard Foundation Award–Winning Cookbook Author Lorna Sass (New York, NY), Culinary Development and Special Dietary Needs Manager Joel Schaefer of WALT DISNEY WORLD® Resort (Orlando, FL), Program Director Lori Sobelson of Bob’s Red Mill Natural Foods (Milwaukie, OR), Chef-Instructor Eric Stein of Johnson & Wales University (Denver, CO), Chef-Instructor and Associate Dean Renee Zonka of Kendall College (Chicago, IL), Gluten-Free Bakehouse Team Leader Lee Tobin of Whole Foods Market (Morrisville, NC), and Award-Winning Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO). Additional presenters will be announced.
New to this year’s schedule, a Gluten-Free Culinary Arts Dining Night in Downtown Denver will take Summit attendees into the heart of the city to experience spectacular gluten-free menus prepared by selected restaurants on Friday, August 17. A Gluten-Free Culinary Gala with the Summit Chefs will follow the culinary demonstrations on Saturday, August 18 and a special Summit Speakers Series will top off the conference on Sunday, August 19.
“As more Americans continue to adopt the gluten-free lifestyle, The Gluten-Free Culinary Summit™ was created to provide an exceptional educational experience for food enthusiasts to explore and savor the nutritious and delicious world of gluten-free cuisine from the perspective of abundance using artisanal ingredients,” says Summit founder and producer Suzanne Bowland. “Gluten-free foodies are now being pampered with extraordinary gluten-free foods and recipes that rival, if not beat, their wheat-based
counterparts in taste, texture, and nutrition. The Summit raises the bar by tapping into the country’s top culinary talent with leading chefs who want to push the creativity envelope and concoct knock-out gluten-free recipes to share with the Summit’s audience. Attendees will take away a wealth of culinary know-how and cutting-edge techniques.”
Summit attendees will also discover and taste a showcase of exceptional gluten-free products and surprise delights featured in meals throughout the event provided by Summit sponsors.
The Second Annual Gluten-Free Culinary Summit is proudly sponsored in part by Bob’s Red Mill Natural Foods (Primary Sponsor), Bard’s Tale Beer Company (Official Gluten-Free Beer of the Summit), Bête Noire Chocolates, Celia’s Gourmet™, Gluten Free Kneads, and Mariposa Baking Company.
For complete event information and online registration, visit www.theglutenfreelifestyle.com. Seating is limited. Early-bird 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 DoubleTree Hotel-Denver is located at 3203 Quebec Street, Denver, CO 80207.
About GF Culinary Productions, Inc.
GF Culinary Productions, Inc. based in Denver, Colorado, is a company devoted to promoting awareness of the gluten-free diet by providing gluten-free culinary education for the public via distinctive special events featuring culinary institute chef instructors, acclaimed chefs, notable cookbook authors, and industry experts. The Art & Science of Gluten-Free Gastronomy™ Culinary Lecture Series launched on January 16, 2007 in Denver is also part of the growing family of gluten-free culinary events produced by GF Culinary Productions, Inc. The First Annual Gluten-Free Culinary Summit took place August 26 – 28, 2006 at the Copper Mountain Resort in Colorado. Speaking from experience, company founder and producer Suzanne Bowland has been living the gluten-free lifestyle for over six years since she finally (and happily declares) discovered her intolerance to gluten in March 2001.
FOR IMMEDIATE RELEASE
December 14, 2006
GF CULINARY PRODUCTIONS, INC. LAUNCHES GLUTEN-FREE CULINARY LECTURE SERIES AT PHIPPS MANSION IN DENVER
DENVER, CO – (December 14, 2006) - Beginning January 16, 2007, Denver will be the first city to host a new culinary education adventure in the art of gluten-free living. The Art & Science of Gluten-Free Gastronomy™, presented by GF Culinary Productions, Inc. of Denver, is an eleven month lecture series that will provide those with an interest in gluten-free cooking and baking an in-depth format to learn the art and science behind the cuisine.
First to take place in the historical elegance of The Phipps Mansion in Denver, each monthly lecture will focus on a specific topic of gluten-free cuisine and nutrition led by a local expert and followed by a gluten-free cooking demonstration presented by a featured chef of Denver. Scrumptious chef recipe tastings for the audience will top off each presentation. The event’s Season Sponsors include Bête Noire Chocolates, Bob’s Red Mill Natural Foods, Celia’s Gourmet and P.F. Chang’s China Bistro.
Building the complete gluten-free epicure’s pantry, exploring gluten-free flours and their culinary powers, cooking with gluten-free grains, baking gluten-free, discovering recipe substitution secrets, deciphering fact from fiction in understanding gluten-free food status, touring gluten-free cuisine around the world, and concocting decadent desserts are just some of the topics to be covered in the series.
A glimpse into the 2007 Season of presentations includes: A Farewell to Wheat and A Grain for All Seasons led by Karen Falbo of Vitamin Cottage Natural Grocers and Executive Chef Elise Wiggins of Panzano Restaurant (January 16 – Season Opener). January lecture highlights will include Chef Wiggins presenting how to make gluten-free tortellini pasta with amaranth flour in her simple recipe demonstration of Feta, Tarragon, Truffle filled Amaranth Tortellini with an Orange Hazelnut Buerre Noisette. Karen Falbo will lead the lecture with pantry stocking basics, ideas and tips as well as provide strategies for boosting immunity with properly cooked gluten-free grains featuring seasonal recipes that showcase brown rice, quinoa, millet and amaranth.
Other chefs and speakers in the series include: Carol Fenster, Ph.D. of Savory Palate, Inc.; Executive Chef Matt Selby of Vesta Dipping Grill; Chef Instructor Eric Stein of Johnson & Wales University-Denver; Chef de Cuisine Curtis Lincoln of The Brown Palace; Cindy Gawel of Bête Noire Chocolates and The School of Natural Cookery; Laurie Scanlin, Ph.D. of Keen Ingredients, Inc.; and Adrian Heuer of The Denver Museum of Nature & Science. Other chefs and speakers will be announced after the first of the year.
“The demand for gluten-free cooking and baking knowledge continues to increase as more individuals adopt the gluten-free lifestyle and this is the first lecture series of its kind that brings local experts together with restaurant chefs in a gluten-free culinary education format for the public,” says Suzanne Bowland, founder and producer of GF Culinary, Productions. “While we aim to serve those who want to learn more about how to cook and bake gluten-free, we also want to broaden the awareness of the gluten-free diet and boost gluten-intolerance/celiac disease diagnosis rates with our gluten-free culinary education programs. Still, hundreds of thousands of Americans are gluten-intolerant and don’t even know it, yet. But you do not have to be gluten-intolerant to enjoy these events. If you love food, you will discover new ingredients, methods and perspectives at the series that will expand your culinary horizons and excite your palate in new ways whether you are gluten-intolerant or not.”
Bowland plans to roll out the lecture series in other cities across the country that will feature their local experts and top chefs, but wants Denver to be the birth place for the event. “Colorado is a leading state in the country when it comes to gluten-free diet awareness. Denver is a natural choice to introduce this new gluten-free culinary education format,” Bowland says.
Online registration is available at www.theglutenfreelifestyle.com. A La Carte lectures are $30 per person. Price includes lecture, materials, refreshments and tastings. Season subscription packages are also available from $85 to $270. A portion of event ticket proceeds will benefit local celiac support group efforts.
For lecture schedule information and to register online, please visit www.theglutenfreelifestyle.com. Seating is limited and advance registration is required.
About GF Culinary Productions, Inc.
GF Culinary Productions, Inc. based in Denver, Colorado, is a company devoted to promoting awareness of the gluten-free diet and providing gluten-free culinary education through distinctive special events for the public featuring industry experts, culinary school instructors and acclaimed chefs. The website www.theglutenfreelifestyle.com provides an information resource for those interested in learning about the gluten-free food movement from the epicurean perspective. The First Annual Gluten-Free Culinary Summit™ presented last August in Copper Mountain, Colorado is also part of a recently launched and growing family of gluten-free culinary events produced by GF Culinary Productions, Inc. Speaking from experience, company founder and president Suzanne Bowland has been living the gluten-free lifestyle for nearly six years since she finally, and happily admits, discovered her intolerance to gluten in March 2001.
Suzanne Bowland/ The Gluten-Free Culinary Summit / firstname.lastname@example.org
FOR IMMEDIATE RELEASE: September 6, 2006
ACCLAIMED CHEFS TEACH THE ART OF GLUTEN-FREE BAKING AND COOKING
AT THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT
DENVER, CO – (September 6, 2006) – Imagine a culinary feast without an ounce of wheat! That was the educational and tasting focus at The First Annual Gluten-Free Culinary Summit, held August 26 -28 at Copper Mountain Resort in Colorado. With more individuals discovering and adopting a gluten-free lifestyle, the interest in learning how to bake and cook without gluten continues to increase exponentially. To meet this demand, The Gluten-Free Culinary Summit is the first event of its kind to provide a serious venue for those interested in learning the art of gluten-free baking and cooking from a cast of acclaimed chefs, chef-instructors and industry experts. Attracting more than 115 attendees from more than 15 states, the weekend symposium featured a full menu of gluten-free focused seminars, cooking & baking demonstrations, and interactive panel discussions conducted by a powerhouse cast of culinary talent. Marc David, nationally acclaimed visionary nutritionist and author of The Slow Down Diet was the event’s emcee, providing intriguing perspectives on the gluten-free diet and food movement throughout the conference.
In his Gluten-Free Bread Baking Basics and Strategies class, Richard Coppedge (CMB), of the Culinary Institute of America (Hyde Park) showed the audience how to easily make Gluten-Free Challah using only a whisk and a stainless steel bowl. For A Pie to Remember, Renee Zonka, CEC, RD of The Illinois Institute of Art/Chicago demonstrated her rendition of a gluten-free flaky pie crust, used biscotti crumbs in a blueberry crumb pie and highlighted pinto bean and navy bean flours in a tortilla-style cracker as a surprise addition to the class. In Dressing It Up, award-winning vegetarian chef Ron Pickarski, CEC of Eco-Cuisine, Inc. of Boulder demonstrated the art of a gluten-free white rice flour roux and the Mother Sauce variations (Veloute, Espagnole, and Bechemel). During Who’s Coming to Dinner, Lee Tobin of Whole Foods Market demonstrated the art of risotto; Monica Poole of Deby’s Gluten-Free of Denver presented gluten-free pizza crust and focaccia; and Jessica Hale and Yvonne Gifford of Glutenfreeda.com, Inc. highlighted quick and easy gluten-free lunches featuring a wild rice salad.
Unique gluten-free whole grains were also incorporated into the classes. Chef-instructor Eric Stein of Johnson & Wales University (Denver) used Amaranth in his spa-cuisine recipe, Amaranth Pilaf, and award-winning cookbook author Lorna Sass used whole-grain Quinoa, Teff and Amaranth in her demonstrations focusing on the essentials of cooking gluten-free grains. She demonstrated her quinoa salad with three flavor stamps, amaranth polenta with wild mushrooms and teff porridge recipes to be published in her forthcoming cookbook Whole Grains Every Day, Every Way.
To kick-off the event, Karen Falbo, CN of Vitamin Cottage Natural Grocers (Lakewood, CO) and Renee Zonka, CEC, RD (Chicago, IL) presented an introduction to the gluten-free diet with perspectives on the gluten-free food movement with a nutritious culinary outlook and to preface the culinary classes, Program Director for Bob’s Red Mill Natural Foods Lori Sobelson conducted an introductory class with Chef Eric Stein focusing on the wide repertoire of gluten-free ingredients. Summit attendees were able to look at, touch and smell nearly 40 individual gluten-free grains, flours, starches and baking aids in a hands-on showcase, providing a serious culinary primer to the world of gluten-free gastronomy.
Attendees savored their way through the event, sampling all of the recipes demonstrated on stage by the chefs. And the special event dinner with Marc David & Chefs featured recipes by some of the chef presenters including an amaranth, quinoa and corn chowder by Lorna Sass, roasted vegetable risotto by Lee Tobin of Whole Foods Market, gluten-free piccata and mushroom sauces by Ron Pickarski, and a blueberry crumb pie by Renee Zonka.
Bob’s Red Mill Natural Foods was the event’s primary sponsor and provided a full array of gluten-free artisanal ingredients that were used in the chef demonstrations and recipe samples ranging from white rice flour, tapioca starch, and soy flour to sorghum flour, potato starch, amaranth grain, quinoa grain, teff grain, xanthan gum, and guar gum.
The First Annual Gluten-Free Culinary Summit’s sponsors included Bob’s Red Mill Natural Foods (Primary), Heartland’s Finest, Amazing Grains/Montina™, Keen Ingredients, Inc., Mariposa Baking, LLC., USA Rice Federation, Vitamin Cottage Natural Grocers, Standard Restaurant Supply, Deby’s Gluten-Free, Inc., Tinkyada Pasta Joy, Boulder Sausage, Applegate Farms, Chebe Bread Products, Annie’s Naturals, Eldorado Natural Spring Water, and the Whole Grains Council. For more information about The First Annual Gluten-Free Culinary Summit, please email Suzanne Bowland email@example.com or visit www.theglutenfreelifestyle.com.
DATE: June 24, 2006
MEDIA CONTACT: Suzanne Bowland (firstname.lastname@example.org)
EXPAND YOUR EPICUREAN HORIZONS AT
THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT THIS SUMMER
IN THE COLORADO ROCKIES
DENVER, CO – 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.
Food lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium featuring a full menu of 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; dinner entrees with Lee Tobin of Whole Foods Market; quick and easy lunches with chef and editor team of Glutenfreeda.com, Inc. Jessica Hale and Yvonne Gifford; pizza crust and focaccia taught by Monica Poole of Deby's Gluten-Free Café in Denver; and much more. The event will kick-off with a look at the gluten-free food movement from the wellness and gastronomy perspectives lead by Renee Zonka, R.D., CEC and Karen Falbo, C.N., Nutritionist Coordinator for Vitamin Cottage (Lakewood, CO). 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.
For complete event information and to register, please visit http://www.theglutenfreelifestyle.com. Full class registration is $285 per person and one-day registration is $155 per person. Registration fees include breakfast, lunch, and class materials. Seating is limited and early registration is recommended by July 28. The First Annual Gluten-Free Culinary Summit's sponsors include Bob's Red Mill Natural Foods (Primary) and Mariposa Baking, LLC (Supporting Culinary).
DATE: November 1, 2005
MEDIA CONTACT: Suzanne Bowland (email@example.com)
NEW WEBSITE FOCUSES ON THE ART OF
GLUTEN-FREE LIVING FROM THE EPICUREAN PERSPECTIVE
– For those interested in exploring the art of gluten-free living from the epicurean perspective, the new website www.theglutenfreelifestyle.com
offers a delicious online feast of information. With a penchant for the artisan approach to gluten-free fare, theglutenfreelifestyle.com
presents a menu of features that currently includes gluten-free recipes contributed by a growing group of world-class chefs who understand and support the gluten-free diet movement (Chef Network for Gluten-Free Diet Awareness
), expert tips and techniques for successful gluten-free baking at home from chef-instructors at top culinary schools (Gluten-Free Living Made Easy
), insider information on selected, fine gluten-free foods available nationwide (Gluten-Free Product Showcase
), a tour of gluten-free staples for the GF artisan’s kitchen with teasing morsels of food history and trivia (Gluten-Free Gastronomy
), and more.
Each season, theglutenfreelifestyle.com will present an online banquet of new gluten-free features, advice and products to pamper your palate, hone your skills, and inspire your creativity as you enjoy learning about and living a gourmet gluten-free lifestyle. The site also plans to unveil a calendar of national culinary events, special GF celebrations, and classes in 2006.
For more information about theglutenfreelifestyle.com, please contact Suzanne Bowland at firstname.lastname@example.org.
About Suzanne Bowland
Suzanne Bowland of Denver, Colorado, has been living the gluten-free lifestyle since she was diagnosed as gluten-intolerant in March 2001. With a passion for the culinary arts and fine gluten-free cuisine, Bowland created and launched theglutenfreelifestyle.com in October 2005. Bowland looks forward to building theglutenfreelifestyle.com into a premier information resource and interactive learning center for individuals who enjoy delving into the delicious art of gluten-free gastronomy.
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