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Expand Culinary Horizons at the 2nd Annual Gluten-Free Culinary Summit This August in Denver, CO

Denver, CO (PRWEB) July 25, 2007 -- It's no secret that the gluten-free diet continues to be one of the fastest growing food movements in the United States. And as more Americans continue to 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 baking and cooking in a theatre-style, educational format scheduled for August 17 - 19, 2007 at The DoubleTree Hotel in Denver, Colorado.

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 and 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. 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.

Presentations will include: gluten-free bread baking basics and strategies taught by Richard Coppedge, CMB, of the Culinary Institute of America (Hyde Park) and Cookbook Author Carol Fenster of Savory Palate, Inc. (Centennial, CO); a treasury of gluten-free grains, flours and starches with Lori Sobelson of Bob's Red Mill Natural Foods (Milwaukie, OR); tempura and a festive holiday cake with Chef-Instructor and Associate Dean of Kendall College Renee Zonka (Chicago, IL); desserts with Demonstration Chef Shawn Brisby of Canyon Ranch (Tucson, AZ); nutritious, guilt-free, gluten-free delights with Executive Chef John Brand of Charles Court at The Broadmoor (Colorado Springs, CO); cooking with gluten-free grains of the ancients for easy modern day meals with 2007 James Beard award-winning cookbook author Lorna Sass (New York, NY); sumptuous hand-made tortellini with Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO); the world of rice with Chef-Instructor Eric Stein of Johnson & Wales University (Denver, CO); scrumptious autumn pancakes with Culinary Development and Special Dietary Needs Manager Joel Schaefer of Walt Disney World® Resort; the art of the gluten-free special occasion cakes with Pastry Chef Mary Schaefer of The Contemporary Resort at Walt Disney World® Resort; a savory pastry entree for the holidays with Whole Foods Market Gluten-Free Bakehouse Team Leader Lee Tobin (Morrisville, NC); and much more.

Special dining events for attendees include dinners featuring gluten-free cuisine at Restaurant Kevin Taylor, Panzano, P.F. Chang's China Bistro, and Maggiano's Little Italy in Downtown Denver on Friday, August 17 as well as a special gluten-free culinary gala with the Summit chefs on Saturday, August 18 at the DoubleTree Hotel featuring the art of gluten-free Latin cuisine and the classical sounds of Denver guitar virtuoso Alex Komodore. The Summit will conclude with a gluten-free pizza and wedding cake fete on Sunday, August 18.

For complete event information and to register, visit www.theglutenfreelifestyle.com or call 303-368-9990. 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.

Media Contact:

Suzanne Bowland

GF Culinary Productions, Inc.

303-368-9990

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