DENVER, CO –   ( July 26, 2006) -   More Americans are discovering and following the gluten-free lifestyle as a permanent means to guide their health in restorative directions.   Blending the culinary arts and the basics of gluten-free nutrition into this new, first-time educational feast for both mind and palate alike, The First Annual Gluten-Free Culinary Summit, takes the gluten-free food movement to the next level of creativity, skill and tasting enjoyment.   Scheduled for August 26 - 28, 2006 at Copper Mountain Resort, Colorado, this weekend symposium for food lovers features a series of gluten-free focused seminars, cooking & baking demonstrations, and panel discussions conducted by nationally renowned chefs, culinary instructors and industry experts.

Marc David, author of The Slow Down Diet and long time teacher and consultant with Canyon Ranch Health Resorts and the Kripalu Center for Yoga and Health, will be the Master of Ceremonies at The Gluten-Free Culinary Summit.   David, who shares his own personal experiences and perspectives with gluten-intolerance, will team up with the Gluten-Free Culinary Summit’s cast of chefs throughout the schedule of culinary classes as well as speak at the special dinner event on Saturday, August 26.  

Chef presenters include Richard Coppedge of the Culinary Institute of America (Hyde Park), James Beard award-nominated author Lorna Sass, award-winning vegetarian chef Ron Pickarski (Boulder), Renee Zonka of The Illinois Institute of Art (Chicago), Joel Schaefer of Walt Disney World® Resort, Lee Tobin of Whole Foods Market, Eric Stein of Johnson & Wales University (Denver), Lori Sobelson of Bob’s Red Mill Natural Foods and more.  

David will partner with the chefs and audience in this engaging culinary-theatre style presentation that explores gluten-free gastronomy from many angles, kicking off with an in-depth, “hands-on” primer to the world’s treasury of gluten-free grains, flours, and starches that form the foundation for gluten-free baking and cooking.   Topics ranging from gluten-free bread baking basics, pie crusts, grains, sauces, pizza crust, and scones just scratch the surface of what will be covered in the demonstrations and featured in the event meals.

Anchored with a clear understanding and appreciation of the gluten-free diet, David’s dinner presentation will offer fresh and inspiring perspectives on nutrition, eating, energy, metabolism, culture and our relationships with food.   The dinner will feature a gourmet four-course meal that showcases unique gluten-free ingredients in selected recipes created by some of the event’s acclaimed chef presenters and prepared by the chefs at Copper Mountain Resort.

For complete conference information and to register, please visit www.theglutenfreelifestyle.com or call 303-368-9990.   Seating is limited and advanced registration is required.

Event Sponsors

The First Annual Gluten-Free Culinary Summit is sponsored in part by Bob’s Red Mill Natural Foods, Heartland’s Finest, Mariposa Baking, the Whole Grains Council and GF Culinary Productions, Inc.

MEDIA CONTACT:

Suzanne Bowland

PR Chefs, Inc.

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