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Fourth Annual Gluten-
free Culinary Summit
Takes The Stage At Top
Culinary Colleges In
Expanded East & West
Denver, CO – 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,
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).
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 or call
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