Event created by Scott Adams
Event details
gluten-free Culinary Productions Launches the First 2008 Gluten-Free Baking InvitationalT at Johnson & Wales University in Denver, Colorado April 5 - 6, 2008
For event schedule information and to register, please visit www.theglutenfreelifestyle.com or call 303-368.9990.
For anyone interested in 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 SummitT, the 2008 gluten-free Baking InvitationalT 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, interactive panel discussions, 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 gluten-free 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 renown 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.