May 22, 2009

Gluten-Free Cooking and Dining! Four Seasons Resort Aviara

I am definitely going to this if anyone would like to join me!!!! LET'S CARPOOL!

 

The Warren Celiac Center at UC San Diego and the Four Seasons Resort Aviara are pleased to offer a day of gluten-free cooking and dining!

 

Date/Time

Saturday, June 13, 2009

10:30 a.m.

10:30 am - Cooking Class with Chef Jesse Paul

Featuring:

∞ Watermelon Salad with Pickled Cucumber and Smoked Mackerel

∞ Grilled Flat Iron Steak with Peach Chutney, Arugula Pesto & Mascarpone

∞ Peach Sabayon with Strawberries & Basil Syrup

12:00 pm - Gluten-Free Buffet Lunch at California Bistro Restaurant

Featuring:

Gluten-Free Penne Pasta, Roasted Chicken, Halibut, Grilled Flat Iron &

Gluten-Free Panini  Dessert Selections including Lemon Meringue Nests,

Reves du Chocolate & Strawberry Panna Cotta

Location

Four Seasons Resort Aviara

7100 Four Seasons Point

Carlsbad, CA 92011

Cost

$42 per person (excluding tax and gratuity)

Dr. Susan Algert, the Warren Celiac Center nutritionist, will be available to answer questions about celiac disease, gluten intolerance and the gluten free diet.

 

For a complete menu and to make reservations, contact Michael Ann Montoya at (760) 603-6800, Extension 5056

  

  

I have the invitation in pdf format for those of you who would like it!

Posted by Lindsy Riches (Anti-Glutite) at 9:18 AM
Labels:

0 comments:

Post a Comment

Subscribe to: Post Comments (Atom)
What is Celiac Disease?

Celiac disease is a disease of the small intestine. The small intestine is a 22 foot long tube that begins at the stomach and ends at the large intestine (colon). The first 1-1/2 feet of the small intestine (the part that is attached to the stomach) is called the duodenum, the middle part is called the jejunum, and the last part (the part that is attached to the colon) is called the ileum. Food empties from the stomach into the small intestine where it is digested and absorbed into the body. While food is being digested and absorbed, it is transported by the small intestine to the colon. What enters the colon is primarily undigested food. In celiac disease, there is an immunological (allergic) reaction within the inner lining of the small intestine to (gluten) that are present in wheat, rye, barley and, to a lesser extent, in oats. The immunological reaction causes inflammation that destroys the lining of the small intestine. This reduces the absorption of dietary nutrients and can lead to symptoms and signs of nutritional, vitamin, and mineral deficiencies.

I found this information at the link below.
http://www.medicinenet.com/celiac_disease/article.htm

BTW I dont claim to be an expert or doctor. This is information I have found or what has worked for me.