MAY 7, 2008		FOODIES, CHEFS, RESTAURATEURS AND NUTRITION COMMUNITY WILL GATHER IN PROVIDENCE, RHODE ISLAND FOR THIRD ANNUAL GLUTEN-FREE CULINARY SUMMIT, SEPTEMBER 19-21, 2008
FEBRUARY 1, 2008		GF CULINARY PRODUCTIONS LAUNCHES THE FIRST 2008 GLUTEN-FREE BAKING INVITATIONAL™ AT JOHNSON & WALES UNIVERSITY IN DENVER THIS APRIL
MAY 18, 2007		THE SECOND ANNUAL GLUTEN-FREE CULINARY SUMMIT™ WILL TAKE THE STAGE ON AUGUST 17 – 19, 2007 IN DENVER, CO
DECEMBER 14, 2006		GF CULINARY PRODUCTIONS, INC. LAUNCHES GLUTEN-FREE CULINARY LECTURE SERIES AT PHIPPS MANSION IN DENVER
SEPTEMBER 6, 2006		ACCLAIMED CHEFS TEACH THE ART OF GLUTEN-FREE BAKING AND COOKING AT THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT
JUNE 24, 2006		EXPAND YOUR EPICUREAN HORIZONS AT THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT THIS SUMMER IN THE COLORADO ROCKIES
JANUARY 11, 2006		DOWD AND ROGERS SHINES SPOTLIGHT ON ITALIAN CHESTNUT FLOUR
JANUARY 6, 2006		TINKYADA® GLUTEN-FREE PASTA PRESENTS ODE TO JOY IN THE ART OF LIVING GLUTEN-FREE
JANUARY 3, 2006		CHEBE® BREAD INTRODUCES NEW ALL-PURPOSE BREAD MIX
NOVEMBER 1, 2005		NEW WEBSITE FOCUSES ON THE ART OF GLUTEN-FREE LIVING FROM THE EPICUREAN PERSPECTIVE

Media Contact:
Suzanne Bowland
Executive Producer
GF Culinary Productions, Inc.
303-368-9990
info@prchefs.com

FOODIES, CHEFS, RESTAURATEURS AND NUTRITION COMMUNITY WILL GATHER IN PROVIDENCE, RHODE ISLAND FOR THIRD ANNUAL GLUTEN-FREE CULINARY SUMMIT, SEPTEMBER 19-21, 2008

Denver, CO - May 7, 2008 - It's no secret that the gluten-free diet continues to be the fastest growing food movement in the United States. And for those interested in learning about the unique art and science of gluten-free baking and cooking, The Gluten-Free Culinary Summit is the country's leading annual conference on gluten-free culinary education for the public and trade. Conducted by a powerhouse cast of top culinary institute chef-instructors, award-winning chefs, acclaimed cookbook authors, and industry experts, this Third Annual gastronomic adventure will be presented September 19 - 21, 2008 at The Providence Biltmore in Providence, Rhode Island.

Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in this weekend symposium featuring a cutting-edge menu of gluten-free baking and cooking demonstrations, recipe demonstration tastings, seminars, interactive panel discussions with the chefs, and the new Summit's Hands-On Holiday Edition. The Summit will abound with intriguing recipes, ingredients, methods, and tips for creating delicious gluten-free alternatives to traditional wheat-based recipes.

Celebrating both the sweet and the savory, Summit chefs will teach their innovative creations ranging from breads and pastries to memorable culinary delights for every meal of the day and in between. Presentations will include: New Paths and Expectations in Gluten-Free Pastry taught by Certified Master Baker Richard Coppedge of The Culinary Institute of America (Hyde Park) and author of the forthcoming Gluten-Free Baking with the Culinary Institute of America (Adams Media); Breakfast Breadstuffs with Director of Education Mary Schaefer with Notter School of Pastry Arts (Orlando, FL); Variations on a Gluten-Free Cookie Theme with Executive Chef Stephen Betti of Canyon Ranch (Lenox, MA); Much Ado About Dumplings with Manager, Product Development and Special Diets Joel Schaefer of Walt Disney World Resort (Orlando, FL); The Art of Gluten-Free Desserts taught by Chef-Instructor Dean Lavornia of Johnson & Wales University (Providence, RI); Essential Tips, Tools, and Strategies for Gluten-Free Bread Making with nationally renowned gluten-free cookbook author Carol Fenster of Savory Palate, Inc. (Centennial, CO); Savory Sides with Executive Chef Russell Kerman of Pinelli Marra Restaurant Group (Providence, RI); Smart and Scrumptious Recipe Ideas with Lori Sobelson of Bob's Red Mill Natural Foods; Bisques and Breadings with Director of Culinary Operations Robert Landolphi of University of Connecticut; Building a New Legacy of Cuisine with Chef Walter Potenza of Walter's Cooking School (Providence, RI), and much more.

New this year, the Summit's Hands-On Holiday Edition featuring four holiday-focused baking classes will be led by Certified Executive Chef and Associate Dean of Kendall College Renee Zonka (Chicago, IL); Executive Chef Lee Tobin of Whole Foods Market Gluten-Free Bakehouse; Owner and Pastry Chef Wendy Vietro of Ursula's European Pastries (Cranston, RI); and Owner and Lead Baker Judith Mann of Good Juju Bakery (South Yarmouth, MA). And a special dining-out night will take Summit attendees into the heart of Providence to experience some of the city's finest gluten-free cuisine during the conference.

Gluten-Free Living Magazine Publisher and Editor Ann Whelan, author of The Wheat-Free Cook Jacqueline Mallorca, and Director of Food and Nutrition Strategies Cynthia Harriman of The Whole Grains Council will also present their perspectives on current and future gluten-free culinary and food industry directions and trends.

"More and more Americans are adopting the gluten-free lifestyle and the Gluten-Free Culinary Summit was the first event of its kind created to provide an exceptional educational experience for food enthusiasts to explore and savor the healthful and delicious world of gluten-free cuisine. Each year, attendees leave with a wealth of culinary know-how and recipes to enjoy," says Summit founder and executive producer Suzanne Bowland of GF Culinary Productions, Inc. "The Summit continues to push the culinary envelope and raise the bar by tapping into the culinary arts arena with leading chefs who create knock-out recipes and share their knowledge with the Summit's audience. They are all instrumental in taking this burgeoning food movement to the next level of national awareness and tasting enjoyment."

For event information and registration please visit www.theglutenfreelifestyle.com or call 303-368-9990. Seating is limited and early-bird registration ends June 27, 2008. The Gluten-Free Culinary Summit is proudly sponsored in part by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor)

GF CULINARY PRODUCTIONS LAUNCHES THE FIRST 2008 GLUTEN-FREE BAKING
INVITATIONAL™ AT JOHNSON & WALES UNIVERSITY IN DENVER THIS APRIL

DENVER, CO - (February 1, 2008) – For anyone interested in learning the unique basics and more advanced nuances of gluten-free baking, a new conference offers an educational retreat to savor. Brought to you by the producers of The Gluten-Free Culinary Summit™, the 2008 GF Baking Invitational™ is a new educational conference for the public that focuses strictly on gluten-free baking and will take place on Saturday, April 5 and Sunday, April 6, 2008 at the Johnson & Wales University College of Culinary Arts campus in Denver, Colorado. Denver is the first city to host this new event.

Featuring some of Colorado’s preeminent experts in the field of gluten-free baking, this two-day conference will immerse inquiring gluten-free minds into a palate-pampering experience that combines both essential foundational know-how with cutting-edge methods and techniques. With its two days of back-to-back gluten-free baking lectures, demonstrations, and tastings that focus on key topics of importance for successful gluten-free baking such as ingredients, structure, texture, taste, nutrition, equipment, and more, the 2008 GF Baking Invitational covers the spectrum in gluten-free baking instruction taught by a cast of Colorado talent that includes:

Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape Pastries, LLC. (Longmont); nationally renowned cookbook author Carol Fenster, Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson & Wales University (Denver); Monica Poole, Deby’s Gluten-Free, Inc. (Denver); Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio, Fruition Restaurant (Denver); and Certified Master Baker Chadwick White, Udi’s Gluten-Free (Denver).

In addition to the gluten-free class series and tastings, attendees will have the opportunity to experience the deliciously exciting intrigue of competition while tasting and casting their votes for competing gluten-free recipes created by Johnson & Wales University culinary students and local chefs and bakers. The competition’s categories include Best Gluten-Free Muffin, Cookie, Yeast Bread, Quick Bread, Dessert, and Brownie. A panel of judges consisting of local culinary experts will also cast their votes which will combine with the audience votes for a total score that will determine the winners in the Student and Professional Divisions.

Bob’s Red Mill Natural Foods, Inc., Expandex® Modified Tapioca Starch from Corn Products International, and GF Culinary Productions, Inc. will present $1500 worth of scholarship funds for three winning Johnson & Wales University culinary students.

For event schedule information and to register, please visit www.theglutenfreelifestyle.com or call 303-368.9990. Conference packages include a delicious gluten-free breakfast and lunch featuring competing recipes. A one-day package costs $149 and the two-day package costs $279.

The 2008 GF Baking Invitational™ is a presentation of GF Culinary Productions, Inc. and is sponsored by Bob’s Red Mill Natural Foods, Inc., Expandex™ Modified Tapioca Starch, GF Culinary Productions, Inc., and Johnson & Wales University. Johnson & Wales University is located at 7150 Montview Blvd. in Denver, west of Quebec Street and south of I-70.

THE SECOND ANNUAL GLUTEN-FREE CULINARY SUMMIT™ WILL TAKE THE STAGE ON
AUGUST 17 – 19, 2007 IN DENVER, CO

DENVER, CO  (May 18, 2007) - The Gluten-Free Culinary Summit™ is the country’s leading, gluten-free culinary education conference that takes the gluten-free food movement to the upper echelon of creativity, skill, and tasting enjoyment for the public. Conducted by a powerhouse cast of top culinary institute chef-instructors, award-winning chefs, acclaimed cookbook authors, and industry experts, this Second Annual gastronomic adventure will pamper hungry minds and palates on 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 back-to-back gluten-free baking and cooking demonstrations followed by recipe tastings and interactive panel discussions with the chefs on Friday, August 17 and Saturday, August 18.  The Summit will abound with intriguing recipes, ingredients, methods, and tips for creating delicious, trend-setting gluten-free alternatives to traditional wheat-based recipes. Celebrating both the sweet and the savory, Summit Chefs will demonstrate their creations ranging from bodacious breads, batters, and hand-made pasta to memorable morning delights, evening entrees, desserts, and more.

This year’s chef-presenters include 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), 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 Zonka of Kendall College (Chicago, IL), Gluten-Free Bakehouse Team Leader Lee Tobin of Whole Foods Market (Morrisville, NC), and Award-Winning Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO).  Additional presenters will be announced.

New to this year’s schedule, a Gluten-Free Culinary Arts Dining Night in Downtown Denver will take Summit attendees into the heart of the city to experience spectacular gluten-free menus prepared by selected restaurants on Friday, August 17.  A Gluten-Free Culinary Gala with the Summit Chefs will follow the culinary demonstrations on Saturday, August 18 and a special Summit Speakers Series will top off the conference on Sunday, August 19.

“As more Americans continue to adopt the gluten-free lifestyle, The Gluten-Free Culinary Summit™ was created to provide an exceptional educational experience for food enthusiasts to explore and savor the nutritious and delicious world of gluten-free cuisine from the perspective of abundance using artisanal ingredients,” says Summit founder and producer Suzanne Bowland. “Gluten-free foodies are now being pampered with extraordinary gluten-free foods and recipes that rival, if not beat, their wheat-based
counterparts in taste, texture, and nutrition. The Summit raises the bar by tapping into the country’s top culinary talent with leading chefs who want to push the creativity envelope and concoct knock-out gluten-free recipes to share with the Summit’s audience. Attendees will take away a wealth of culinary know-how and cutting-edge techniques.”

Summit attendees will also discover and taste a showcase of exceptional gluten-free products and surprise delights featured in meals throughout the event provided by Summit sponsors.

The Second Annual Gluten-Free Culinary Summit is proudly sponsored in part by Bob’s Red Mill Natural Foods (Primary Sponsor), Bard’s Tale Beer Company (Official Gluten-Free Beer of the Summit), Bête Noire Chocolates, Celia’s Gourmet™, Gluten Free Kneads, and Mariposa Baking Company.

For complete event information and online registration, visit www.theglutenfreelifestyle.com or call 303-368-9990.  Seating is limited.  Early-bird registration deadline is July 20.   A portion of Summit proceeds will be donated to celiac disease research efforts and local community support group efforts.  The DoubleTree Hotel-Denver is located at 3203 Quebec Street, Denver, CO 80207.

About GF Culinary Productions, Inc.

GF Culinary Productions, Inc. based in Denver, Colorado, is a company devoted to promoting awareness of the gluten-free diet by providing gluten-free culinary education for the public via distinctive special events featuring culinary institute chef instructors, acclaimed chefs, notable cookbook authors, and industry experts.  The Art & Science of Gluten-Free Gastronomy™ Culinary Lecture Series launched on January 16, 2007 in Denver is also part of the growing family of gluten-free culinary events produced by GF Culinary Productions, Inc. The First Annual Gluten-Free Culinary Summit took place August 26 – 28, 2006 at the Copper Mountain Resort in Colorado.  Speaking from experience, company founder and producer Suzanne Bowland has been living the gluten-free lifestyle for over six years since she finally (and happily declares) discovered her intolerance to gluten in March 2001.

GF CULINARY PRODUCTIONS, INC. LAUNCHES GLUTEN-FREE CULINARY LECTURE SERIES AT PHIPPS MANSION IN DENVER

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.

Building the complete gluten-free epicure’s pantry, exploring gluten-free flours and their culinary powers, cooking with gluten-free grains, baking gluten-free, discovering recipe substitution secrets, deciphering fact from fiction in understanding gluten-free food status, touring gluten-free cuisine around the world, and concocting decadent desserts are just some of the topics to be covered in the series.

A glimpse into the 2007 Season of presentations includes: A Farewell to Wheat and A Grain for All Seasons led 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 simple 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 more about how to cook and bake gluten-free, we also want to broaden the awareness of the gluten-free diet and 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.

Online registration is available at www.theglutenfreelifestyle.com. A La Carte lectures are $30 per person.  Price includes lecture, materials, refreshments and tastings.  Season subscription packages are also available from $85 to $270.  A portion of event ticket proceeds will benefit local celiac support group efforts. 

For lecture schedule information and to register online, please visit www.theglutenfreelifestyle.com or call 303-368-9990. Seating is limited and advance registration is required.

About GF Culinary Productions, Inc.

GF Culinary Productions, Inc. based in Denver, Colorado, is a company devoted to promoting awareness of the gluten-free diet and providing gluten-free culinary education through distinctive special events for the public featuring industry experts, culinary school instructors and acclaimed chefs. The website www.theglutenfreelifestyle.com provides an information resource for those interested in learning about the gluten-free food movement from the epicurean perspective. The First Annual Gluten-Free Culinary Summit™ presented last August in Copper Mountain, Colorado is also part of a recently launched and growing family of gluten-free culinary events produced by GF Culinary Productions, Inc. Speaking from experience, company founder and president Suzanne Bowland has been living the gluten-free lifestyle for nearly six years since she finally, and happily admits, discovered her intolerance to gluten in March 2001.

MEDIA CONTACT
Suzanne Bowland/ The Gluten-Free Culinary Summit / 303-368-9990 / info@prchefs.com

FOR IMMEDIATE RELEASE: September 6, 2006

ACCLAIMED CHEFS TEACH THE ART OF GLUTEN-FREE BAKING AND COOKING
AT THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT

DENVER, CO – (September 6, 2006) – Imagine a culinary feast without an ounce of wheat! That was the educational and tasting focus at The First Annual Gluten-Free Culinary Summit, held August 26 -28 at Copper Mountain Resort in Colorado. With more individuals discovering and adopting a gluten-free lifestyle, the interest in learning how to bake and cook without gluten continues to increase exponentially. To meet this demand, The Gluten-Free Culinary Summit is the first event of its kind to provide a serious venue for those interested in learning the art of gluten-free baking and cooking from a cast of acclaimed chefs, chef-instructors and industry experts. Attracting more than 115 attendees from more than 15 states, the weekend symposium featured a full menu of gluten-free focused seminars, cooking & baking demonstrations, and interactive panel discussions conducted by a powerhouse cast of culinary talent. Marc David, nationally acclaimed visionary nutritionist and author of The Slow Down Diet was the event’s emcee, providing intriguing perspectives on the gluten-free diet and food movement throughout the conference.

In his Gluten-Free Bread Baking Basics and Strategies class, Richard Coppedge (CMB), of The Culinary Institute of America (Hyde Park) showed the audience how to easily make Gluten-Free Challah using only a whisk and a stainless steel bowl. For A Pie to Remember, Renee Zonka, CEC, RD of The Illinois Institute of Art/Chicago demonstrated her rendition of a gluten-free flaky pie crust, used biscotti crumbs in a blueberry crumb pie and highlighted pinto bean and navy bean flours in a tortilla-style cracker as a surprise addition to the class. In Dressing It Up, award-winning vegetarian chef Ron Pickarski, CEC of Eco-Cuisine, Inc. of Boulder demonstrated the art of a gluten-free white rice flour roux and the Mother Sauce variations (Veloute, Espagnole, and Bechemel). During Who’s Coming to Dinner, Lee Tobin of Whole Foods Market demonstrated the art of risotto; Monica Poole of Deby’s Gluten-Free of Denver presented gluten-free pizza crust and focaccia; and Jessica Hale and Yvonne Gifford of Glutenfreeda.com, Inc. highlighted quick and easy gluten-free lunches featuring a wild rice salad.

Unique gluten-free whole grains were also incorporated into the classes. Chef-instructor Eric Stein of Johnson & Wales University (Denver) used Amaranth in his spa-cuisine recipe, Amaranth Pilaf, and award-winning cookbook author Lorna Sass used whole-grain Quinoa, Teff and Amaranth in her demonstrations focusing on the essentials of cooking gluten-free grains. She demonstrated her quinoa salad with three flavor stamps, amaranth polenta with wild mushrooms and teff porridge recipes to be published in her forthcoming cookbook Whole Grains Every Day, Every Way.

To kick-off the event, Karen Falbo, CN of Vitamin Cottage Natural Grocers (Lakewood, CO) and Renee Zonka, CEC, RD (Chicago, IL) presented an introduction to the gluten-free diet with perspectives on the gluten-free food movement with a nutritious culinary outlook and to preface the culinary classes, Program Director for Bob’s Red Mill Natural Foods Lori Sobelson conducted an introductory class with Chef Eric Stein focusing on the wide repertoire of gluten-free ingredients. Summit attendees were able to look at, touch and smell nearly 40 individual gluten-free grains, flours, starches and baking aids in a hands-on showcase, providing a serious culinary primer to the world of gluten-free gastronomy.

Attendees savored their way through the event, sampling all of the recipes demonstrated on stage by the chefs. And the special event dinner with Marc David & Chefs featured recipes by some of the chef presenters including an amaranth, quinoa and corn chowder by Lorna Sass, roasted vegetable risotto by Lee Tobin of Whole Foods Market, gluten-free piccata and mushroom sauces by Ron Pickarski, and a blueberry crumb pie by Renee Zonka.

Bob’s Red Mill Natural Foods was the event’s primary sponsor and provided a full array of gluten-free artisanal ingredients that were used in the chef demonstrations and recipe samples ranging from white rice flour, tapioca starch, and soy flour to sorghum flour, potato starch, amaranth grain, quinoa grain, teff grain, xanthan gum, and guar gum.

The First Annual Gluten-Free Culinary Summit’s sponsors included Bob’s Red Mill Natural Foods (Primary), Heartland’s Finest, Amazing Grains/Montina™, Keen Ingredients, Inc., Mariposa Baking, LLC., USA Rice Federation, Vitamin Cottage Natural Grocers, Standard Restaurant Supply, Deby’s Gluten-Free, Inc., Tinkyada Pasta Joy, Boulder Sausage, Applegate Farms, Chebe Bread Products, Annie’s Naturals, Eldorado Natural Spring Water, and the Whole Grains Council. For more information about The First Annual Gluten-Free Culinary Summit, please call Suzanne Bowland at 303-368-9990, email info@prchefs.com or visit www.theglutenfreelifestyle.com.

DATE: June 24, 2006
MEDIA CONTACT: Suzanne Bowland (303-368-9990 and suzanne@prchefs.com)

EXPAND YOUR EPICUREAN HORIZONS AT
THE FIRST ANNUAL GLUTEN-FREE CULINARY SUMMIT THIS SUMMER
IN THE COLORADO ROCKIES

DENVER, CO – It's no secret that the gluten-free diet is 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, a new, annual culinary conference focusing on the world of gluten-free gastronomy is now here to enjoy. The First Annual Gluten-Free Culinary Summit is a one-of-a-kind opportunity created for food enthusiasts to explore and savor the nutritious and delicious world of gluten-free cuisine in a culinary theatre-style format scheduled for August 26 – 28, 2006 at Copper Mountain Resort in 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 seminars, cooking & baking demonstrations, interactive panel discussions and special events conducted by a powerhouse cast of chefs, chef-instructors and industry experts. The Summit will abound with intriguing ingredients, methods, and tips for creating delicious gluten-free alternatives to an array of traditional wheat-based recipes.

Presentations will include: gluten-free bread baking basics taught by Richard Coppedge, CMB, of the Culinary Institute of America (Hyde Park); a treasury of gluten-free grains, flours and starches with Eric Stein of Johnson & Wales University (Denver) and Lori Sobelson of Bob's Red Mill Natural Foods (Oregon); secrets to cooking gluten-free grains with James Beard award-nominated cookbook author Lorna Sass; scrumptious pie crusts and fillings conducted by Renee Zonka, R.D., CEC from The Illinois Institute of Art (Chicago); savory gluten-free sauces, gravy and beyond presented by award-winning vegetarian chef Ron Pickarski, CEC of Boulder, Colorado; breakfast delights with Chef Joel Schaefer, Nutrition and Special Diets, Walt Disney World® Resort; dinner entrees with Lee Tobin of Whole Foods Market; quick and easy lunches with chef and editor team of Glutenfreeda.com, Inc. Jessica Hale and Yvonne Gifford; pizza crust and focaccia taught by Monica Poole of Deby's Gluten-Free Café in Denver; and much more. The event will kick-off with a look at the gluten-free food movement from the wellness and gastronomy perspectives lead by Renee Zonka, R.D., CEC and Karen Falbo, C.N., Nutritionist Coordinator for Vitamin Cottage (Lakewood, CO). Audience question and answer sessions with the panel of presenters will follow the classes on Saturday and Sunday. A special dining event is being planned for Saturday evening and a portion of dinner proceeds will benefit local celiac and gluten-intolerant community outreach efforts.

For complete event information and to register, please visit http://www.theglutenfreelifestyle.com or call 303-368-9990. Full class registration is $285 per person and one-day registration is $155 per person. Registration fees include breakfast, lunch, and class materials. Seating is limited and early registration is recommended by July 28. The First Annual Gluten-Free Culinary Summit's sponsors include Bob's Red Mill Natural Foods (Primary) and Mariposa Baking, LLC (Supporting Culinary).

DATE: January 11, 2006
MEDIA CONTACT: Suzanne Bowland (303-368-9990 and suzanne@prchefs.com)

DOWD AND ROGERS SHINES SPOTLIGHT ON ITALIAN CHESTNUT FLOUR

DENVER, CO – When it comes to the art of baking, Italian chestnut flour is a rare ingredient with a natural allure that quickly gets noticed on menus and ingredient labels alike.  Appreciated for its velvety soft texture, sweet-nutty flavor, and versatility, pastry chefs in Italy have long been drawn to Italian chestnut flour.  However, Italian chestnut flour is not as widely known and used among consumers in America.  Sacramento-based Dowd and Rogers would like to heighten the awareness and appreciation of imported Italian chestnut flour in America among consumers and chefs alike.  “Whether you are living a gluten-free lifestyle or not, Italian chestnut flour sweetly indulges the palate like no other flour,” says Derek Dowd.

For those who want to enjoy the richness of taste and texture that Italian chestnut flour provides in a delicious gluten-free cake that can be easily made at home from an artisan-crafted mix, Dowd and Rogers makes a line of three premium quality cake mixes to savor.  Enjoy a distinctive palate of cake mix flavors that include Dark Vanilla, Dutch Chocolate and Golden Lemon.  And for home and professional chefs interested in concocting sumptuous baked goods from scratch such as Castagnaccio (Italian Chestnut Flour Cake), the Dowd and Rogers Italian Chestnut Flour sets the gold standard in Italian chestnut flours.

A regal member within the gluten-free family of flours, Italian chestnut flour is more expensive than other flours on the market, a trait that indeed heightens its culinary mystique.  But not all Italian chestnut flours are created equal and Dowd emphasizes the importance of paying close attention to the method by which Italian chestnut flour is made.  The Dowd and Rogers product comes from a private family business in Italy that meticulously air dries its flour in lieu of the more traditional wood smoking process.  This state-of-the-art procedure reveals a pure and authentic flavor of the flour without imparting an unsavory smoky taste.

Dowd and Rogers Cake Mixes and Italian Chestnut Flour are available in select natural and specialty food stores nationwide.  For more information about Dowd and Rogers, please click on the Media Kit Sampler http://www.theglutenfreelifestyle.com/dowdrogers.html, visit www.dowdandrogers.com or call (916) 451-6480.

DATE: January 6, 2006
MEDIA CONTACT: Suzanne Bowland (303-368-9990 and suzanne@prchefs.com)

TINKYADA® GLUTEN-FREE PASTA PRESENTS
ODE TO JOY IN THE ART OF LIVING GLUTEN-FREE

DENVER, CO – Answering the loud market demand for a gluten-free pasta that is delicious, easy-to-prepare, and does not break and become mushy after cooking, Tinkyada® Pasta Joy™ gives foodies and chefs reason to sing.  Rivaling traditional wheat pastas in both taste and texture, Tinkyada® Pasta Joy™ indulges the pasta enthusiast with a line of 18 premium-crafted, Italian-style, gluten-free rice pastas.  Made from a proprietary recipe of wholesome stone ground brown rice and water, Tinkyada® Pasta Joy™ is recognized by consumers, chefs and food critics across the country for its satisfying mouth-feel, pleasing nutty flavor, and buoyant texture.  

Prior to launching its product in 1997, Tinkyada® Pasta Joy™ cracked the code to award-winning gluten-free pasta success with years of specialized research and experimentation in the gluten-free pasta-making challenge.  Tinkyada® developed a coveted method that combines time-honored artisan pasta making techniques with key product enhancements that only state-of-the art technology can provide.  The result is an epicurean-quality pasta that guarantees a thoroughly joyful eating experience for those living the gluten-free lifestyle.  And for chefs aiming to please their growing audience of gluten-intolerant guests with quality gluten-free menu options, Tinkyada® presents a product in which to be fully confident.
 
A leader in the gluten-free pasta market, Tinkyáda® Pasta Joy™ was one of five companies admitted to the San Francisco Gate Chronicle Tasters’ Choice Hall of Fame in May 2005, receiving top honors for their Brown Rice Spaghetti. 

The Tinkyáda® Pasta Joy™ product line provides versatility for making a wide array of Italian pasta recipes.  Enjoy 18 varieties that include: Brown Rice Spaghetti, Brown Rice Penne, Brown Rice Spirals, Brown Rice Shells, Brown Rice Grand Shells, Brown Rice Fusilli, Brown Rice Elbow, Brown Rice Fettucini, Brown Rice Lasagne, Brown Rice Little Dreams, White Rice Spaghetti, Spinach Brown Rice Spaghetti, Vegetable Brown Rice Spirals, Organic Brown Rice Spaghetti, Organic Brown Rice Spirals, Organic Brown Rice Penne, Organic Brown Rice Elbow, and Organic Brown Rice Lasagne.  All organic pastas in the line are 100% Certified Organic by OCIA.

Tinkyáda® Pasta Joy™ pastas are Kosher Certified and available in specialty food and grocery stores nationwide.  For more information about Tinkyáda® Pasta Joy™, please click on the Media Kit Sampler http://www.theglutenfreelifestyle.com/tinkyada.html, visit www.tinkyada.com or email infopr@tinkyada.com.

DATE: January 3, 2006
MEDIA CONTACT: Suzanne Bowland (303-368-9990 and suzanne@prchefs.com)

CHEBE® BREAD INTRODUCES NEW ALL-PURPOSE BREAD MIX

DENVER, CO – For the bread aficionado searching for a quick, convenient and versatile way to make a variety of fresh, piping hot bread products in less than 45 minutes, Chebe® Bread introduces its new All-Purpose Bread Mix with its signature Brazilian twist. Known for the original headlining Chebe® Bread mix that makes scrumptious authentic-style Brazilian cheese bread rolls adored for their light crispy crust and moist, chewy center, Chebe® Bread Products of Newport Vermont has just added a new member to its growing family of products. The All-Purpose Chebe® Bread Mix is a close culinary cousin to the original Chebe® Bread mix made primarily from manioc flour (commonly known as tapioca). Designed to simplify the gluten-free lifestyle with its key features of versatility, dough strength, and texture, the new Chebe® Bread mix can be used to make an array of tasty bread products including tortillas, French toast, calzones, bread bowls, buns and much more. The mix contains only manioc, modified manioc starch, sea salt, cream of tartar and sodium bicarbonate. That’s it. Simply add oil, eggs, milk (or liquid milk substitute) according to package instructions, knead the dough until smooth and well blended, form into the bread recipe of your choice, and bake. Loved by adults for its sheer simplicity, with instructions this easy, All-Purpose Chebe® Bread Mix is also fun for the little chefs at home to make.

Unlike any other gluten-free product on the market today, Chebe® Bread has a distinctively delicious taste, texture and rich cultural history all its own. Chebe® Bread’s culinary heritage dates back to the 16th century when the aboriginal Tupi Indians of Brazil used manioc as a primary staple in their diet. The original Chebe® Bread Mix was first introduced to the United States market in 1999 and since then GF product entrepreneur Dick Reed has grown the product line to include other mixes such as Chebe Focaccia Mix, Chebe Mix for Pizza Crust, Chebe Mix for Garlic-Onion Bread Sticks, and Chebe Mix for Cinnamon Roll-Ups.

All-Purpose Chebe® Bread Mix is available in natural and specialty food stores nationwide. For more information about Chebe® Bread Products, please click on the Chebe® Media Kit Sampler http://www.theglutenfreelifestyle.com/chebe.html , visit www.chebe.com or call 1-800-217-9510.

DATE: November 1, 2005
MEDIA CONTACT: Suzanne Bowland (303-368-9990 and suzanne@prchefs.com)

NEW WEBSITE FOCUSES ON THE ART OF
GLUTEN-FREE LIVING FROM THE EPICUREAN PERSPECTIVE

DENVER, CO – For those interested in exploring the art of gluten-free living from the epicurean perspective, the new website www.theglutenfreelifestyle.com offers a delicious online feast of information. With a penchant for the artisan approach to gluten-free fare, theglutenfreelifestyle.com presents a menu of features that currently includes gluten-free recipes contributed by a growing group of world-class chefs who understand and support the gluten-free diet movement (Chef Network for Gluten-Free Diet Awareness), expert tips and techniques for successful gluten-free baking at home from chef-instructors at top culinary schools (Gluten-Free Living Made Easy), insider information on selected, fine gluten-free foods available nationwide (Gluten-Free Product Showcase), a tour of gluten-free staples for the GF artisan’s kitchen with teasing morsels of food history and trivia (Gluten-Free Gastronomy), and more.

Each season, theglutenfreelifestyle.com will present an online banquet of new gluten-free features, advice and products to pamper your palate, hone your skills, and inspire your creativity as you enjoy learning about and living a gourmet gluten-free lifestyle. The site also plans to unveil a calendar of national culinary events, special GF celebrations, and classes in 2006.

For more information about theglutenfreelifestyle.com, please contact Suzanne Bowland at 303-368-9990 or email her at suzanne@prchefs.com.

About Suzanne Bowland
Suzanne Bowland of Denver, Colorado, has been living the gluten-free lifestyle since she was diagnosed as gluten-intolerant in March 2001. With a passion for the culinary arts and fine gluten-free cuisine, Bowland created and launched theglutenfreelifestyle.com in October 2005. Bowland looks forward to building theglutenfreelifestyle.com into a premier information resource and interactive learning center for individuals who enjoy delving into the delicious art of gluten-free gastronomy.

 

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