Cooking Class Details...
Supper in a Snap Chef Series with Lee Tobin
Date: Monday, January 25, 2010
Time: 6:30 pm - 8:00 pm
Location: UNC Wellness Center, 100 Sprunt Street Chapel Hill, NC
Cost: $10 for members; $15 for non-members
Description: Chef and baker Lee Tobin will be presenting Gluten Free Italiano! Lee Tobin has worked as a chef and baker for several hotels and restaurants in Pennsylvania, California, and Canada. Lee moved to Chapel Hill, NC in 1993 where he worked for Whole Foods Market in the bakery and prepared foods departments. After a diagnosis with celiac disease in 1996, Lee began an in store gluten-free baking program to serve the growing number of customers on a gluten-free diet. In 2004 he founded the Whole Foods Market Gluten Free Bakehouse in Morrisville, NC, which provides over 30 products to Whole Foods Market stores across the US and Canada.
Lee has spoken and given cooking and baking demonstrations at several regional and national gluten free conferences and events sponsored by the Gluten Intolerance Group, Celiac Sprue association, Gluten Free Expo, Gluten Free Culinary Summit, and Whole Foods Market stores across US.
- Grilled polenta appetizer
- Herb Focaccia
- Caesar salad
- Hand made ravioli
- Chicken and eggplant parmesan
Contact: Liz Watt or Judy Hinderliter