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.
Denver, CO (PRWEB) May 8, 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 showcase 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); Variations on a Gluten-Free Cookie Theme with Executive Chef Stephen Betti of Canyon Ranch (Lenox, MA); 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); Breakfast Breads with Director of Education Mary Schaefer of Notter School of Pastry Arts (Orlando, FL); 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.
The Summit's new Hands-On Holiday Edition featuring 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.
Publisher and Editor Ann Whelan of Gluten-Free Living Magazine, 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 http://www.theglutenfreelifestyle.com or call
303-368-9990. 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.
GF Culinary Productions, Inc.
About GF Culinary Productions, Inc.
GF Culinary Productions, Inc. based in Denver, Colorado, is devoted to celebrating the gluten-free lifestyle from the perspective of abundance, sound nutrition, and great taste by providing leading gluten-free culinary education special events for the public featuring top casts of culinary institute chef instructors, acclaimed chefs, notable cookbook authors, and industry experts. The First Annual Gluten-Free Culinary Summit took place in August 2006 in Copper Mountain, Colorado and in the Second Annual was presented in Denver in August 2007. Company founder and executive producer Suzanne Bowland has been living the gluten-free lifestyle for over seven years and is author of The Living Gluten-Free Answer Book: Practical Answers to 275 of Your Most Pressing Questions (Sourcebooks, 2008).