If you live in or around the Providence, Rhode Island area, you’ll want to clear room the weekend of September 19th-21st, 2008 for the 3rd Annual Gluten Free Culinary Summit.
If you are interested in learning about the unique art of gluten-free baking and cooking, you are invited to experience this three-day educational symposium.
We’ll feature a full menu of cutting-edge gluten-free baking and cooking class demonstrations, recipe tastings, interactive panel discussions, special dining events and the all-new Summit’s Hands-On Holiday Edition with an exceptional cast of presenters from Canyon Ranch® (Lenox), Chef Walter’s Cooking School (Providence), Gluten-Free Living Magazine, Johnson & Wales University (Providence), Kendall College (Chicago), Pinelli-Marra Restaurant Group (Providence), Savory Palate, Inc. (Colorado), The Culinary Institute of America (New York), The Wheat-Free Cook (San Francisco), The Whole Grains Council (Boston), University of Connecticut, Ursula’s European Pastries (Providence), Walt Disney World® Resort (Orlando), Whole Foods Market Gluten-Free Bakehouse (North Carolina) and more.
For a limited-time, GF Culinary Productions, Inc. is extending a special discount offer to members of the Healthy Villi support group of Boston to attend The Third Annual Gluten-Free Culinary Summit. Your attendance will help support the Healthy Villi at the same time!
Here is how it works: If you register before August 15 for a three-day, two-day, or one-day package to attend the Summit, you will receive a 15% discount off the regular price and a donation in your name will be made by GF Culinary Productions, Inc. to the Healthy Villi group of Boston. All packages include breakfast, lunch, tastings, and educational materials. See “package sharing” tip mentioned below.
If you’re interested, click over to get pricing and other information.
im taeler im 17 and i have celiac disease, i've know for about a year, and am researching more about ...
I found Heartland pasta at my local WalMart and bought the fusilli. I cooked it up and combined it ...
Dr. Osborne,
Thank you for sharing that. That makes a lot of sense and explains why I can tolerate it ...
Thanks Shirley! If I go to the event, I hope to enter something with pumpkin it it...just haven't worked out ...
