DENVER , CO ( July 18, 2007 ) – It’s no secret the gluten-free diet continues to be one of the fastest growing food movements in the United States .  And as more Americans turn to the gluten-free lifestyle to improve health, enhance well-being and discover new foods and ingredients, The Gluten-Free Culinary Summit will again celebrate the world of gluten-free gastronomy in a theatre-style, educational format scheduled for August 17 – 19, 2007 at The DoubleTree Hotel in Denver , Colorado .   James Beard award-winning food journalist and broadcaster Steve Dolinsky of ABC 7 News Chicago and visionary nutritionist and author of The Slow Down Diet Marc David will emcee the Summit .  

Food lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium featuring a full menu of gluten-free focused cooking & baking demonstrations, seminars, interactive panel discussions and dining special events conducted by a powerhouse cast of chefs, chef-instructors and industry experts.  The Summit will abound with intriguing ingredients, cutting-edge methods, and tips for creating delicious gluten-free alternatives to an array of traditional wheat-based recipes using artisanal gluten-free ingredients.

Summit Chefs will demonstrate their signature gluten-free sweet and savory creations ranging from bodacious bakery delights, breads, breadings, and hand-made pasta to memorable morning comestibles, evening entrees, desserts, special occasion cakes, and more.   This year’s presenters include:   Demonstration Chef Shawn Brisby of Canyon Ranch® (Tucson, AZ), Chef-Instructor and Certified Master Baker Richard Coppedge of The Culinary Institute of America (Hyde Park, NY), nationally renown gluten-free Cookbook Author Carol Fenster of Savory Palate, Inc. (Centennial, CO), 2007 James Beard Foundation Award–Winning Cookbook Author Lorna Sass (New York, NY), Culinary Development and Special Dietary Needs Manager Joel Schaefer of WALT DISNEY WORLD® Resort (Orlando, FL), Executive Chef John Brand of Charles Court at The Broadmoor (Colorado Springs, CO), Program Director Lori Sobelson of Bob’s Red Mill Natural Foods (Milwaukie, OR), Chef-Instructor Eric Stein of Johnson & Wales University (Denver, CO), Chef-Instructor and Associate Dean Renee Zo nk a of Kendall College (Chicago, IL), Gluten-Free Bakehouse Team Leader Lee Tobin of Whole Foods Market (Morrisville, NC), Award-Winning Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO), and more.

Since The Gluten-Free Culinary Summit™ was launched last August in Copper Mountain Resort, Colorado, GF Culinary Productions continues to push the envelope in providing the public and professionals with content-rich, gluten-free educational formats for in-depth learning, chef-to-guest interaction, and tasting enjoyment with an epicurean twist.

For complete event information and to register, visit www.theglutenfreelifestyle.com or call 303-368-9990.  Education packages range from $154 to $379.  The DoubleTree is offering a special group rate of $99 per night (before taxes) based on availability.  The Second Annual Gluten-Free Culinary Summit’s sponsors include Bob’s Red Mill Natural Foods (Primary), Bard’s Tale Beer Company (Official Gluten-Free Beer of The Summit), Bête Noire Chocolates, Celia’s Gourmet, Corn Products International/Expandex® Modified Tapioca Starch, Gluten Free Kneads, Keen Ingredients, Mariposa Baking Company, and The Bakery at WaterCourse Foods.

Suzanne Bowland

GF Culinary Productions, Inc.

303-368-9990 or info@prchefs.com  

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