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Events for November 01, 2013

in Gluten-Free Community Calendar

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----- Guten Intolerance Education Conference, Fargo ND
By GIG of FM

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Every two years the GiG FM Group plans an outstanding conference you won’t want to miss. We have over 300 attendees from many neighboring states and Canada. Whether you are new to gluten free living or a seasoned pro, you’ll find something that will help you toward healthy gluten free living. Tons of vendors and samples; top notch educational presentations from leading researchers; gluten free dining; networking with others and lots more. Certificate of Attendance available. FEATURING NATIONAL EXPERTS
Dr. Alessio Fasano, M.D.
Founder & Director of the Center for Celiac Research at Mass General Hospital for Children, Boston
Dr. Tom O’Bryan, O.D.
Researcher at Institute for Functional Medicine and The National University of Life Sciences
Jules Shepard
Author, Consultant, Gluten‐Free Expert at Jules Gluten Free
Jennifer Hill, NP‐C
Blank Pediatric Gastroenterology Clinic
Dr. Ted Malahias , D.D.S.
Bridgeworks Dentistry in Groton, CT .
Cynthia Kupper, RD
Executive Director of Gluten Intolerance Group of North America
Dates: Friday, November 1 and Saturday, November 2, 2013 Location: Holiday Inn, Fargo, ND
Contact for more Info: Stacey Juhnke at 701‐412‐8110 Sara Vollmer at 701‐238‐0587 GIG_FM@hotmail.com
Brochure, Online Registration and Vendor forms are on our website
http://www.gluten.ne...-fargo-moorhead


----- Vermont - Holiday Cooking Culinary Vacation
By DeborahK

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Holiday Cooking with a Twist
October
3 day vacation October 18, 19, 20

Lots of people either feel anxious about holiday cooking, or are stuck in a rut. During this three day vacation, we'll move you forward into pleasure and excitement. When guests arrive on Friday afternoon, we'll jump right into cooking that anticipates Christmas by making a Gingered Winter Squash and Coconut Soup, Risotto of Wild Mushrooms, Roast Pork stuffed with Armagnac and Prunes, Watercress and Orange Salad, and a Roulage Leontine (a very impressive kind of Buche de Noel, or Chocolate Rolled Christmas Log Cake filled with Whipped Cream), along with Meringue Mushrooms.

On Saturday after a buffet breakfast, and before and after a light lunch, we'll start to make an entire Thanksgiving meal, cooking Spiced Sweet Toasted Walnuts, Fresh Ravioli with Winter Squash and Fried Sage, Ancho Turkey with Coffee Sauce and Wild Rice Stuffing, Cream-Braised Brussels Sprouts, Cranberry and Fig Chutney, Pumpkin Pie with a Candied Ginger and Graham Cracker Crust, and an outstanding Vermont Apple Pie.

Sunday morning will feature a brunch of local eggs, bacon and maple syrup, along with our own pies.

By the time the weekend is over, everyone will know how to make every dish and will have gained knife skills, sure-fire pie crust ability, a deep understanding of ingredients and how they function (and what to substitute, and why), along with lots of confidence in their ability to make outstanding food.

You will also have learned to make a range of good gifts meringue mushrooms, candied spiced nuts, cranberry and fig chutney that will serve you well for the holiday season.


For more information, go to www.culinaryvermont.com


1
November 2013

Celebrating Today


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(30) Sweetfudge
(43) Jason8080
(104) SquatsWifDingos
(24) Hippie
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(55) Ms Glock
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(40) CruiseWriter
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