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Gluten-free Culinary Experience

March 21 @ 12:00 pm - 1:30 pm

$18.00

This event is postponed due to CDC recommendations to limit groups and gatherings. Sorry. Michael Vandenberg, Executive Chef from SECC’s Great Plains Culinary Institute and the culinary students will prepare a spectacular Gluten-free Buffet Experience. The menu will include Thai Quinoa Salad, Lemon-Parmesan Green beans and Red Peppers, Moroccan Stewed Beef, Tamari Ginger Pork loin and Chocolate Flourless Torte with Strawberry Gremolata. Cost is $18.00 plus tax, collected at the event. Notify Becky by email, bgguittar@gmail.com if you would like to attend. Payment is required if you are included in the final count. We are financially responsible for no-shows.
Deadline is March 12.
Check payable to Beckee Moreland or cash only.  No debit cards or credit cards. Collected at the event.

Hy-Vee eliminated the dietitian position, so be sure to use the new email at bgguittar@gmail.com

Details

Date:
March 21
Time:
12:00 pm - 1:30 pm
Cost:
$18.00

Organizer

Becky Guittar, RD, LMNT
Phone:
402-467-5505

Venue

SECC
84th and O St.
Lincoln, Ne
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