Gluten-Free Dinner with Jim Dodge


Legendary pastry chef Jim Dodge returns to Boston University to demonstrate gluten-free cooking - a skill in high demand for chefs and home cooks who must increasingly meet the needs of those with food-related allergies. Gluten is a complex protein found in grain products, such as wheat, rye, barley, and oats. For gluten-intolerant people, consuming the protein can lead to discomfort and other symptoms. Join Chef Dodge as he explains and demonstrates gluten-free cooking and baking. Taste delicious, satisfying cuisine made with unique, alternative techniques and ingredients - including hors d'oeuvres, chicken pot pie, homemade brownies, and more - all gluten-free!


  • General Public: $50.00



Meets at Boston University: 808 Commonwealth Ave., Demonstration Room, Room 117 from 6:00 pm to 8:00 pm on Thursday, March 03, 2011 (1 meeting)