Johnson & Wales University Hosts Fourth Annual Gluten-Free Baking Summit

WHAT: Johnson & Wales is pleased to host the 2009 Gluten-Free Culinary Summit, an educational conference that focuses on gluten-free baking.

The two-day event will feature presentations by Colorado leaders in gluten-free diets. Key topics of importance for successful gluten-free baking such as ingredients, structure, texture, taste, nutrition, and equipment will be addressed.

Attendees will have the opportunity to cast their votes for competing gluten-free recipes created by JWU baking & pastry arts students, local chefs and bakers. Competition categories include Best Cookie, Yeast Bread, Quick Bread, and Brownie. Attendees will cast their votes which will determine the winners in the student competition categories.

WHEN: Sat, Oct 3, 2009, and Sun, Oct 4, 2009

WHERE: Johnson & Wales University College of Culinary Arts

DETAILS:

Agenda for October 3, 2009
7:30-9am: Registration, breakfast, and judging for JWU student “Best Gluten-Free Quick Bread”
9-9:30am: Opening Address with Suzanne Bowland of GF Culinary Productions, Inc. and Marleen Swanson, department chair of Culinary Nutrition at Johnson & Wales University
9:30am–Noon: Presentations on using artisanal ingredients, using gluten-free grains, and new bread making techniques
Noon-1:15pm: Lunch and judging for JWU student “Best Gluten-Free Cookie”
1:15–4:15pm: Presentations on gluten-free cookies, afternoon treats, and wines
4:30–5pm: Ask the Experts: Audience Q&A

Agenda for Oct 4, 2009
7:30-9am: Registration, breakfast, and judging for JWU student “Best Gluten-Free Yeast Bread”
9-9:30am: Predictions and trends for the future 
9:30am–Noon: Presentations on breads, baking, and appetizers
Noon-1:15pm: Lunch and judging for JWU student “Best Gluten-Free Brownie”
1:15–4:15pm: Presentations on baking, gluten-free tastes, and demonstrations
4:30–5:30pm: Tea celebration

For more information, please visit the Gluten Free Lifestyle or call 303-368-9990.

Media contact: Lindsay Morgan Tracy
303-256-9452 (work) / 303-246-3789 (cell)