Event created by Destiny Stone
Event details
The National Foundation for Celiac Awareness (NFCA) through the GREAT
Business Association is hosting a Gluten-Free Showcase Pavilion and
Educational Session at the 2010 National Restaurant Association Show, May
22nd through 25th in Chicago. This cooperative experience was created to
showcase the capabilities and excellence of the gluten-free industry. These
GREAT Business Association Members were included in the Gluten-free Showcase
Pavilion to present and demonstrate the entire gamut of gluten-free
SOLUTIONS for restaurants seeking to offer safe and tasty gluten-free
options. Representation, exclusive to association members, includes the full
range of products and activities from testing and menu investigation, to a
one for one flour option and packaged product. In addition to the
Gluten-Free Pavilion, The National Foundation for Celiac Awareness (NFCA)
will also deliver an educational session, Gluten-Free: Easy as ABCDE, at the
National Restaurant Association (NRA) Show 2010 in an effort to mainstream
the gluten-free diet and educate food industry professionals on the
requirements of serving those celiac disease and gluten intolerance SAFE and
TASTY meals. Presentation Date: Sunday May 23rd, 2010,10:00-11:30 a.m.
Educational Session Overview:
In 2008, the gluten-free market expanded 28%. Although outgrowing other
areas of the food industry it is still not keeping up with demand. Partly,
this is due to a perception that gluten-free is a trend and that this trend
is difficult to implement. The 'Gluten-Free: Easy As ABCDE" panel will
dispel these myths by presenting a successful system utilized by thriving
operations, and explain how to implement a proven 4-part process to
confidently provide your guests with safe and tasty gluten-free options.
Panel Presenters:
Nancy Baker, Director of Education, National Foundation for Celiac Awareness
(NFCA)
Anne Roland Lee MS, RD, Director of Food and Nutritional Services, Schar USA
Kay Conley, Executive Chef and Owner, Savory Moment
Bill Orton, Chief Executive Chef, Disneyland
Richard J. Coppedge, Jr., CMB, professor, Culinary Institute of America
Tom Herndon, Owner and Chef, Hipp Kitchen and Full Fridge
Showcase Pavilion Participants (all gluten-free):
21st Sensory (Tasting): www.21stsensory.com
Bard's Tale Beer (Beer): www.bardstalebeer.com
Bertille Baking (Buns): www.bertillebaking.com
Blue and White (Puff Pastry, Pitas, croissants)
Chebe (rolls): www.chebe.com
Contes Pasta (Frozen stuffed and custom pasta): www.contespasta.com
Daiya Foods (Dairy Free Cheese): www.daiyafoods.com
DeIorios Pizza (Pizza Crusts): www.deioriospasta.com
Domata Living Flour (One for one wheat substitute and its solutions):
www.DomataFlour.com
Dutch Country Soft Pretzels (Soft-Pretzels):
www.dutchcountrysoftpretzels.com
French Meadow Bakery (Packaged Desserts): www.frenchmeadowbakery.com
Full Flavor Foods (Sauce, soup, and gravy mix): www.forfullflavor.com
Healthy Dining (Dietitian ingredient review): www.HealthyDiningFinder.com
Kettle Cuisine (frozen gourmet soup): www.KettleCuisine.com
RC Finefoods (Soup base): www.rcfinefoods.com
Sandwich Petals (Gourmet sandwich wraps): www.Sandwichpetals.com
San-J (Tamari): www.San-J.com
Schar USA (Dried Pasta): www.schar.com
Shabtai Gourmet (Ring tings, apricot rolls, lady fingers)
www.shabtai-gourmet.com
Steels Gourmet (Hoisin, BBQ sauce, and dressings): www.SteelsGourmet.com
Storehouse Foods (Freeze dried full meals): www.StorehouseFoods.com
Three Sense Gourmet (Chocolate souffle): www.3sensesgourmet.com
Tom Sawyer: www.Glutenfreeflour.com
For information about the 2010 NRA Show and the Gluten-Free Pavilion, visit:
http://www.celiaccentral.org/Events/Upcoming-Events/2010-NRA-Show/335/
For information about NFCA and GREAT Gluten-Free Business Association,
visit:
http://www.celiaccentral.org/Education/GREAT-Food-Service/GREAT-Association/
203/