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Great Plains Gluten-free Culinary Buffet
Michael Vandenberg, Executive Chef from the Great Plains Culinary Institute and this team have created a very special gluten-free buffet. The menu will include Roasted Root Vegetables, Mushroom Parmesan Pilaf (or Thai Quinoa Salad), Tamari-Ginger Pork, Chimichurri Flank Steak, Fruit Tartlettes, Mini Crème Brulee, Tea/Coffee. Cost is $18.00. There is a possibility that the menu could change. RSVP to Becky Guittar at bguittar@hy-vee.com by March 6. Please plan on attending and supporting the future chefs.
Find out more »Show and Tell on the Nima sensor By Dr. Steve Taylor
Dr. Steve Taylor from the Food Allergy Research and Resource Program at UNL and his research team have published research on the new Nima sensor to detect gluten in restaurant foods. He will present information on its use and validity for household use. Is there any pitfalls and how accurate is the sensor? Come practice using the sensor and learn more about this upcoming technology. Gluten-free samples will also be provided by the Hy-Vee HealthMarket. Receive information about the National Celiac…
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