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Chef to Plate National Awareness Campaign Kicks Off in May - Celiac Awareness Month
Restaurants across America help spread awareness of gluten intolerances by participating in the Chef to Plate Awareness Campaign in May as part of Celiac Awareness Month. Dining out can be difficult for persons with celiac disease and other forms of gluten intolerances. Restaurants offering gluten-free meal options are being proactive in helping 15 million Americans dine out without fear. Chef to Plate celebrates these restaurants during Celiac Awareness Month.
GF Culinary Productions, Inc. Launches Gluten-Free Culinary Lecture Series
The Art & Science of Gluten-Free Gastronomy™, presented by GF Culinary Productions, Inc., is an eleven month lecture series that will provide those with an interest in gluten-free cooking and baking an in-depth format to learn the art and science behind the cuisine as presented by local experts and top chefs.
The Second Annual Gluten-Free Culinary Summit™ Will Take the Stage With Leading Chefs On August 17 - 19, 2007 in Denver, Colorado
The Gluten-Free Culinary Summit™ is the country's leading, gluten-free culinary education conference that takes the gluten-free food movement to the upper echelon of creativity, skill, and tasting enjoyment for the public. Conducted by a powerhouse cast of top culinary institute chef-instructors, award-winning chefs, acclaimed cookbook authors, and industry experts, this Second Annual gastronomic adventure will pamper hungry minds and palates on August 17 - 19, 2007 at The DoubleTree Hotel in Denver, Colorado.
GF Culinary Productions Launches First Gluten-Free Baking Invitational? at Johnson & Wales University in Denver this April
Along side leading Colorado gluten-free baking experts, learn the basics and more advanced strategies of gluten-free baking in this weekend conference for the public featuring ten gluten-free baking lectures/demonstrations, two interactive panel discussions with the presenters, and six public judging events to decide the gluten-free recipe winners in the Student and Professional Divisions. There will be 26 Johnson & Wales University (Denver Campus) Baking and Pastry students competing for $1500 worth of scholarship funds with their signature gluten-free recipes in several categories including Best Gluten-Free Cookie, Best Gluten-Free Muffin, Best Gluten-Free Yeast Bread, and Best Gluten-Free Brownie. Attendees of the conference can vote fo ...
New Gluten-Free Gift Bags Launched
Consumers looking to start a gluten-free diet or those looking for the perfect gift for someone already on a gluten-free diet will be interested in the new gluten-free gift bags launched by motivational speaker and gluten-free cookbook author, Lisa A. Lundy.
Mariposa Baking Company Takes Freshly Baked Gluten-Free Bread to San Francisco -- Kiosk in Ferry Building Opens Mid-November
Mariposa Baking Company, a dedicated gluten-free artisan bakery based in Oakland, California, is opening a kiosk in the Ferry Building Marketplace for its gluten-free baked goods. In this new San Francisco location, Mariposa is offering gluten-free and wheat-free sweets and savories, including fresh gluten-free breads, bagels, muffins and cookies, as well as frozen topped pizzas, ravioli and more.
Gluten-Free Cookbook Author Offers New Gluten-Free Baking Tip Sheet
Consumers interested in tips on gluten-free baking will find help in a new video and an accompanying tip sheet from motivational speaker and allergy and celiac cookbook author, Lisa A. Lundy, which you can download free from her website.
New Cookbook Offers Simple, Nutritious and Delicious Gluten-Free Recipes
Book is second for author, features tasty recipes for those who can't eat wheat but love to eat
Gluten-Free Certification Received by Fabe's All Natural Bakery
Fabe’s Naturally Sweetened Desserts Provide Selections for Individuals with Many Special Dietary Needs. These include Gluten-Free Desserts, Vegan Desserts, Dairy Free Desserts and Organic Desserts. Fabe’s Proudly Announces Gluten-Free Certification of Their Gluten-Free Desserts.
Gluten-Free Cookbook Author Offers Must Know Advice on the Gluten-Free Diet
Consumers considering a gluten-free diet can find must know advice in a new video and an accompanying tip sheet from motivational speaker and allergy cookbook author, Lisa A. Lundy, which you can download free from her website.
Gluten-Free Living, a National Magazine for People with Celiac Disease, Announces a New Website and the Release of Volume 8, #3
Editor and Publisher, Ann Whelan, to speak at the Gluten-Free Culinary Summit in Providence, Rhode Island on September 19, 2008
Celiac.com Kicks Off 'Gluten Busters' Celiac Disease Awareness Campaign
Company Offers Gluten-free T-Shirts and Clothing in Effort to Boost Celiac Disease and Gluten-Intolerance Awareness.
PGP International, An ABF Ingredients Company is Certified Gluten-Free
The Gluten-Free Certification Organization (GFCO) announces that it has certified several of PGP International's ingredients as gluten-free. PGP International has serviced the gluten-free market with ingredients for a long time. Now those ingredients are certified gluten free.
Gluten-Free Culinary Lecture Series Presents Leading Cookbook Author and Top Chef on February 20, 2007
Take an in-depth look at the wide world of gluten-free flours and their culinary powers with a focus on flour blends for gluten-free creations and recipe substitution secrets that will help transform favorite wheat-based recipes into delicious gluten-free versions. Led by cookbook author Carol Fenster, Ph.D., this presentation is designed to be a necessary primer for anyone interested in learning or brushing up on the basics and essential strategies for baking and cooking the gluten-free way using nutritious, artisanal ingredients.
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A Review of Vita Rawstaurant - A New Vegan Addition to Green Bay's Downtown
New to the Green Bay area is Vita, a vegan raw restaurant. It is vegan cuisine using seeds, grains, nuts, organic fruits and vegetables and never cooking anything over 118 degrees. Vita is located in Green Bay's historic Broadway district and took years of planning and preparation. However the results are worth it. Everything is made from scratch and can be time consuming, so if you are in a hurry, especially during peak dining hours, they do have a sign posted in the window to warn you the food could take up to an hour if it is very busy. Vita would be best suited for a leisurely lunch or dinner.
The restaurant is delightfully decorated giving off a serene atmosphere with grass green colored walls and tiffany lamps with soothing music playing in the back ground. The tables are all different styles with fresh flowers, rock crystals, and earth colored linen napkins on every table. The interior of the restaurant has many plants arranged throughout, including a beautiful orchid, many assorted pictures, and two counters one facing the window with high back cushioned chairs and one curved counter towards the back with more seating. The hallway towards the restrooms was totally redone with new rose colored floor tiles, hanging cloth tapestries, and newly plastered walls with all new bathrooms fixtures. It was decorated warmly with lamps and oriental pictures. Every detail was touched upon, everything was immaculate, a nice ambiance to match the environment and cuisine.
There was sufficient staff on hand who were well informed of the menu. They were very helpful, and friendly. I ordered their single avocado sandwich for $5.50, a single tuna sandwich (made without using any real tuna fish) which was the special of the day for $5.50, and for my beverage I ordered a carbonated grapefruit water for $2.50. The water was served in a very tall clear glass with a nice large thick round slice of lime making it look as refreshing as it tasted. The sandwiches were served open faced, and the base of both sandwiches was made with caraway rye bread brushed with coconut oil. The cracker was thin with a soft crunchy texture and the coconut oil made for a great chemistry which I loved. The sandwiches were both layered with cucumbers, marinated mushrooms, sliced cherry tomatoes, red onion, and za'taar pumpkin seeds and topped with huge fresh sunflower sprouts. The avocado sandwich had a nice amount of fresh sliced avocados. The tuna was a blended mixture of cashew, dill, celery, sunflower seeds, and more, they had just made it up that day, it had a titillating distinct fresh flavor which was very delicious. I enjoyed both sandwiches very much. They also have soups, smoothies, and organic wine and beer. The owner was trained and certified in raw cooking in Chicago. It is great to have another new choice for dining in the Green Bay area. This restaurant adds a little something to those looking for something a little different from the ordinary.
Patricia Summerfield is Green Bay's premier food and restaurant critic. Whether you are thinking of visiting Green Bay or already live there she can guide you to the best dining experiences. Green Bay Nightlife Green Bay Restaurants Green Bay Restaurant Reviews
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