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GF Culinary Productions, Inc. Launches First Gluten-Free Culinary Lecture Series
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Chef2Chef News Desk
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.
A glimpse into the 2007 Season of presentations
includes:
A Farewell to Wheat and A Grain for All Seasons lead 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 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 how to cook and bake gluten-free from the epicurean perspective, we also want to broaden awareness of the gluten-free diet and help 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.
For lecture schedule information and registration, please visit www.theglutenfreelifestyle.com or call 303-368-9990.
MEDIA CONTACT:
Suzanne Bowland
Phone:
303-368-9990
info@prchefs.com
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