Join health educator, Nancy Sherry Baker, the former director of education for Beyond Celiac and former speaker on gluten-free foods at the National Restaurant Association and Research Chef’s conventions; as she expands how one approaches gluten-free meals.
Nancy will teach specific techniques to incorporate texture, often lacking in GF foods, while relying on cross-cultural ingredients and flavors.
We’ll be exploring sweet and savory cooking utilizing an Indian deep fry technique called pakora with various veggies and cheese curds as well as breaded chicken cutlets with soft polenta. Both will be served with an easy apple, leek sauce. The night will end with pumpkin flan covered in a fireball caramel sauce.