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Glutten Free Cooking


joelcontrol

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joelcontrol Apprentice

Gluten-Free Cooking Sprees 2007

New York City Gluten-Free Cooking Spree

Watch celebrity chefs and doctors compete to make the best gluten-free meals!!

Date: Friday, March 2, 2007

General Admission ($50): 6:30pm to 9:00pm

VIP Admission ($75): 6:00-9:00

Includes special meet & greet with doctors and chefs

Location: Institute for Culinary Education

The National Foundation for Celiac Awareness

and

CNN Newsroom Anchor Heidi Collins to host

Gluten-Free Cooking Spree

with celebrity chefs and New York City-area doctors compete in a gluten free cook off to raise celiac disease awareness

About NFCA | Do I Have Celiac? | News | Newsletter | Research | Sponsors | YAFA | Volunteer | Kids Corner | Events | Links | Search

Gluten-Free Cooking Sprees New York City

Celiac Book Release Party

Appetite for Awareness

SEAL EE YAK Sprue Splash

Event Registration

Gluten-Free Cooking Spree

Calling All Cooks!

Gluten-Free Cooking Sprees

**PURCHASE TICKETS FOR NEW YORK CITY GLUTEN-FREE COOKING SPREE**

National Foundation for Celiac Awareness

Gluten-Free Cooking Spree

The Gluten-Free Cooking Spree is an event that joins together the medical and lifestyle aspects of celiac disease. The event began as a partnership between the National Foundation for Celiac Awareness, the Drexel University School of Public Health and the Drexel University School of Hospitality Management in an effort to educate people about the wonderful world of gluten-free cooking.

NFCA paired culinary arts students with prominent physicians from nine hospitals in the Philadelphia area and taught them basic lessons about celiac disease and how to prepare gluten-free meals. After the training, the doctors partnered with students to compete in developing gluten-free recipes and preparing the delicious results. George Perrier of Le Bec-Fin and Christina Pirello, host of Christina Cooks, judged the food entries on taste and presentation. The winning team received a cooking lesson from George Perrier.

People who attended the event were able to watch the teams prepare their recipes and enjoyed a variety of gluten-free food and drinks from local vendors.

In 2007, NFCA will host seven cooking sprees in cities across the country. They will be in:

New York City

Boston

Washington, D.C.

Philadelphia

Atlanta

San Francisco

St. Louis

For Gluten-Free Cooking Sprees in 2007, NFCA will pair doctors with top chefs in each city and have them compete to develop and cook the best gluten-free meal. Culinary students will assist each team.

Profits from the event will support the NFCA national awareness campaign. A donation will also be made to the hospital that the winning team's doctor is affiliated with and to the local support group will receive funding that is designated for celiac awareness programming.

For more information about getting involved or sponsoring the Gluten-Free Cooking Sprees, please contact Vanessa Maltin at vanessa@celiaccentral.org or 215-692-2639.

Gluten-Free Cooking Spree Sign-Up

I SAW THIS ON LINE AND IT LOOKS INTERESTING.

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    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
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