Fifth Annual Gluten-Free Culinary Summit

DESIGN YOUR OWN GLUTEN-FREE CULINARY SUMMIT
No Travel Required!
http://www.theglutenfreelifestyle.com/

VENUE-FREE & TRAVEL-FREE
Enjoy the nationally renowned Gluten-Free Culinary Summit in the comfort of your home or office!

NEW EXCITING FORMAT
The Fifth Annual Gluten-Free Culinary Summit will be presented via a new live telephone conferencing seminar series presented over the course of five consecutive months. And don’t miss your chance to ask your burning question of the presenter(s) pertaining to the seminar topics you select!

DESIGN YOUR OWN SUMMIT
Select from 30 a la carte gluten-free baking and cooking seminars presented by the Summit’s exceptional cast of gluten-free industry experts. No travel required! Celebrate the savings!

INFORMATION, TIPS, TECHNIQUES & RECIPES GALORE
Delve into singular topics such as Artisanal Gluten-Free Flours and Starches; Gluten-Free Chemistry Demystified; Baking Aids and Substitutions; Nutritional Gluten-Free Baking; The Art & Science of Gluten-Free Flour Blends; Yeast Bread Fundamentals; Pastry Principles; Recipe Conversions; Techniques & Equipment; Cooking Gluten-Free Grains; Expert Panels; and much more!

AFFORDABLE!
With an affordable, pay-as-you-go pricing structure, this year’s Summit has expanded its instruction offerings to give you the opportunity to design your own Summit educational content based on your interests, schedule, and budget. The cost is $19 to $25 per phone seminar based on number of seminars registered for.

PLEASE JOIN US...
First seminar begins December 4, 2010! For a complete Summit seminar schedule and to register, please 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).

http://www.theglutenfreelifestyle.com/

Gluten-Free Culinary Summit

FOURTH ANNUAL GLUTEN-FREE CULINARY SUMMIT TAKES THE STAGE AT TOP CULINARY COLLEGES IN 2009

Denver, CO – June 19, 2009 – 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 powerhouse casts of top culinary institute professors and chef-instructors, award-winning restaurant chefs, acclaimed cookbook authors, and industry experts, The Fourth Annual Gluten-Free Culinary Summit will be presented in an expanded East and West edition format at two top culinary colleges. 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.

Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in these weekend symposiums featuring cutting-edge menus of gluten-free baking and cooking demonstrations, recipe tastings, seminars, interactive panel discussions with the chefs, and the Summit's new Gluten-Free Baking Today Variety Show. The Summit will continue its tradition in presenting a comprehensive array of intriguing recipes, ingredients, methods, and tips for creating delicious gluten-free alternatives to traditional wheat-based recipes.

Celebrating both the sweet and the savory that utilize a treasury of gluten-free artisanal ingredients, two Summit presentation casts will teach a diverse range of hot topics with innovative recipes that reveal the latest developments in gluten-free culinary and baking know-how. Some of the Summit’s East and West edition presenters include: Professor Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) and author of Gluten-Free Baking with The Culinary Institute of America; Professors David Kamen and David Barry of The Culinary Institute of America (Hyde park, NY); Professors Eric Stein and Marcia Kramer of Johnson & Wales University (Denver, CO); Corporate Executive Chef Scott Uehlein of Canyon Ranch® Resort (Tucson, AZ); Lori Sobelson of Bob’s Red Mill Natural Foods, Inc. (Milwaukie, OR); Chef Robert Landolphi, Director of Culinary Operations of The University of Connecticut and author of Gluten-Free Everyday Cookbook; Chefs Joel and Mary Schaefer of Allergy Chefs, Inc. and the American Culinary Federation (Winter Garden, FL); Certified Master Baker Chadwick White of Udi’s Bakery (Denver, CO); Kara Berrini of The Whole Grains Council/Oldways (Boston, MA); Carol Fenster of Savory Palate, Inc. and author of the new 1,000 Gluten-Free Recipes (Centennial, CO); Jacqueline Mallorca, author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian – Over 150 Recipes Without Wheat (San Francisco, CA); Renee Zonka, Associate Dean, Kendall College (Chicago, IL); Margaret Dickenson of Cable 22/Rogers TV and author of Margaret’s Table: Easy Cooking & Inspiring Entertaining (Ottawa, Canada); George Chookazian of Foods By George (Mahwah, NJ); Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO); Executive Pastry Chef James Gallo of The Brown Palace Hotel (Denver, CO), Chef Walter Potenza of Walter's Cooking School (Providence, RI); Editor and Publisher Ann Whelan of Gluten-Free Living Magazine (Hastings-On-Hudson, NY); and much more.

New this year, the Summit will also incorporate its sister event, the 2009 GF Baking Invitational into each edition, featuring baking & pastry arts students from both colleges competing for coveted titles and cash prizes in several baked good categories. Each Summit Edition will also feature a gluten-free afternoon tea and dinner gala featuring menus designed by presenting chefs and culinary students.

For Gluten-Free Culinary Summit Edition class schedules, group lodging information and registration please visit www.theglutenfreelifestyle.com or call 303-368-9990.

The Gluten-Free Culinary Summit is produced and presented by GF Culinary Productions, Inc. and is sponsored in part by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor), Expandex® Modified Tapioca Starch by Corn Products International, Pamela’s Products, Inc., and The Birkett Mills.

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 professors and chef instructors, acclaimed chefs, notable cookbook authors, and industry experts. Gluten-Free Culinary Summit/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).

2008 Gluten-Free Culinary Summit

APRIL 5 - 6, 2008
JOHNSON & WALES UNIVERSITY
COLLEGE OF CULINARY ARTS
DENVER, COLORADO

For anyone interested in 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 nationally-recognized Gluten-Free Culinary Summit™, the 2008 GF Baking Invitational™ is a new educational conference for the public that focuses strictly on gluten-free baking.

This year, the GF Baking Invitational will take place in Denver, Colorado at Johnson & Wales University (College of Culinary Arts). Featuring some of Colorado’s top 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 answers and techniques presented through a series of back-to-back gluten-free baking lectures, demonstrations, and tastings.

Focusing on key topics of importance for successful gluten-free baking including 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 (Longmont); 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 (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 baking and pastry students and local chefs and bakers.

GF Culinary Productions, Inc. Bob’s Red Mill Natural Foods, Inc. and Expandex® Modified Tapioca Starch from Corn Products International will present $1500 worth of scholarship funds for three winning Johnson & Wales University competitors.

Don’t miss this chance to acquire a wealth of gluten-free baking knowledge while making your votes count for the competing recipes you like the most! Seating is limited. For those of you who would like to attend from out of town, Johnson & Wales University is conveniently located to several hotels on Quebec Street in Denver.

For event schedule information, lodging recommendations, and to register (advance registration is required), please visit http://www.theglutenfreelifestyle.com/ or call 303-368-9990.

2007 Gluten-Free Culinary Summit

I wish I lived closer to some of these western US events. The CDF fair on May 19th in California and now this Gluten-Free Culinary Summit in Colorado sound amazing.

From the Gluten-Free Lifestyle:

The Second Annual Gluten-Free Culinary Summit™ 2007
August 17 – 19, 2007
Denver, Colorado
Welcome to the upper echelon of gluten-free living…


Get ready for the return of the country’s original and leading gluten-free culinary arts event of its kind: The 2007 Gluten-Free Culinary Summit™.

It’s no secret that the gluten-free lifestyle is one of the fastest growing food movements in the United States! And whether you are new to the gluten-free lifestyle or have been living deliciously gluten-free for years, The Gluten-Free Culinary Summit is a one-of-a-kind culinary adventure that takes the art of gluten-free living to the upper echelon of creativity, skill and tasting enjoyment.

Along side top chef-instructors, acclaimed guest chefs, notable cookbook authors and leading industry experts, you will enhance your knowledge, sharpen your skills, stimulate your creativity and most of all…delight your palate with exceptional gluten-free fare! Scrumptiously lose yourself in this power-packed weekend of baking/cooking classes and demonstrations, interactive panel discussions with the chefs, special dining events, a showcase of fantastic gluten-free products, tastings, and much more.

The Summit’s powerhouse culinary cast, schedule information, pricing, and venue details will be unveiled soon. If you would like to be notified once online registration is available, please email info@prchefs.com with a request. We look forward to seeing you this summer in Denver!

For more information: http://www.theglutenfreelifestyle.com/