Gluten-Free Culinary Summit East Edition
I'm going...will I see you there?
From the press release: The Fourth Annual Gluten-Free Culinary Summit East Edition will be presented at The Culinary Institute of America (CIA) in Hyde Park, New York on September 12 – 13, 2009.
Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium 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.
Celebrating both the sweet and the savory that utilize a treasury of gluten-free artisanal ingredients, the Summit presentation cast 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 Gluten-Free Culinary Summit East Edition’s 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; Professor David Kamen of The Culinary Institute of America (Hyde Park, NY), Corporate Chef Scott Uehlein of Canyon Ranch® Resort (Tucson, AZ); George Chookazian of Foods By George (Mahwah, NJ); Lori Sobelson of Bob’s Red Mill Natural Foods, Inc.(Milwaukie, OR); Chefs Joel and Mary Schaefer of Allergy Chefs, Inc. (Winter Garden, FL); Editor and Publisher Ann Whelan of Gluten-Free Living Magazine (Hastings-On-Hudson, NY); and much more.
For Gluten-Free Culinary Summit East Edition class schedules, group lodging information and registration please visit theglutenfreelifestyle.com or call 303-368-9990. Prices range: $189 - $279.
From the press release: The Fourth Annual Gluten-Free Culinary Summit East Edition will be presented at The Culinary Institute of America (CIA) in Hyde Park, New York on September 12 – 13, 2009.
Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium 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.
Celebrating both the sweet and the savory that utilize a treasury of gluten-free artisanal ingredients, the Summit presentation cast 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 Gluten-Free Culinary Summit East Edition’s 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; Professor David Kamen of The Culinary Institute of America (Hyde Park, NY), Corporate Chef Scott Uehlein of Canyon Ranch® Resort (Tucson, AZ); George Chookazian of Foods By George (Mahwah, NJ); Lori Sobelson of Bob’s Red Mill Natural Foods, Inc.(Milwaukie, OR); Chefs Joel and Mary Schaefer of Allergy Chefs, Inc. (Winter Garden, FL); Editor and Publisher Ann Whelan of Gluten-Free Living Magazine (Hastings-On-Hudson, NY); and much more.
For Gluten-Free Culinary Summit East Edition class schedules, group lodging information and registration please visit theglutenfreelifestyle.com or call 303-368-9990. Prices range: $189 - $279.
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