101 Mall Blvd.
Monroeville, PA 15146
9:00 a.m. Saturday, Jan. 26, 2013
Food | Wine
The Celiac Awareness Tour Returns to Pittsburgh
Saturday, January 26th
Sample delicious gluten-free products from dozens of
local and national gluten-free food companies.
Meet Top Chefs and Celiac Experts
DoubleTree Hotel • Monroeville, PASponsored by Enjoy Life, Rudi's Gluten-Free Bakery and the Greater Pittsburgh Community Food Bank.Meet top medical experts, watch live cooking demonstrations on the Rudi's Gluten Free Bakery Stage and enjoy gluten-free food samples from dozens of local and national companies. (Scroll down to check some of them out below!)• Win Gluten-Free Prizes!
• General Admission Tickets, $10, Available At Door
• Children Under 12 Receive Free Admission
• Kid's Pavilion
• For Info Call (440) 799-4344
Meet a few of our Presenters:
Dr. Marc Schwartz, MD
UPMC's Division of Gastroenterology, Hepatology and Nutirtion • Pittsburgh, PAMarc Schwartz, MD is Assistant Professor of Medicine at the University of Pittsburgh Medical Center’s (UPMC) Division of Gastroenterology, Hepatology, and Nutrition. He cares for patients at the UPMC's Digestive Disorders Center at Presbyterian Hospital as well as Shadyside Hospital and the Pittsburgh Veterans Administration hospital in Oakland. His clinical and research focus is on patients with inflammatory disorders of the gastrointestinal tract including Crohn’s disease, ulcerative colitis, and celiac disease. Dr. Schwartz works closely with a skilled dietician to provide comprehensive care of celiac patients from diagnosis through treatment. Dr. Schwartz is board certified in gastroenterology and internal medicine. He graduated from theUniversityof Michiganwith a degree in economics. After medical training at theUniversityof Pennsylvania, he completed an internal medicine residency at theUniversityof Michiganfollowed by specialty training in gastroenterology at theUniversityof Chicago with an emphasis on inflammatory bowel diseases.
Mark Davis, RD, LDN
Jefferson Regional Medical Center • Pittsburgh, PA Mark Davis is a Registered Dietitian and a Licensed Nutritionist. He has a Bachelor of Science degree from Penn State University in Hospital Administration with a minor in Public Health, as well as a Bachelor of Science degree in Nutritional Science with a minor in Environmental Science. His experience includes clinical dietetics, research and teaching at the college level. “My true passion is alternative health, disease prevention and wellness promotion. My goal is to be at the crossroads where mainstream medicine meets complementary practices,” he said. Currently Mark is employed at Jefferson Regional Medical Center, where his time is divided between Cardiac Rehabilitation and the Heart Institute at Jefferson Regional, where he works with the Dr. Dean Ornish Program for Reversing Heart Disease. In addition, he is a presenter for the Highmark Preventative Programs offered through the hospital.
Katherine Stephens-Bogard MS RD/LDCDERYT
The Washington Hospital • Pittsburgh, PAKatherine Stephens-Bogard has a passion for nutrition and fitness. She received her undergraduate education in Exercise Science from Miami University in Oxford, Ohio and her Master of Science in Nutrition from Case Western Reserve University in Cleveland, Ohio. Besides registration and licensure as a dietitian, she’s a Certified Diabetes Educator, Registered Yoga Teacher and Pilates Instructor. When counseling clients, Katherine blends the scientific evidence of Western Medicine with Eastern Medicine Philosophy in a truly integrative functional approach. Her approach to clients is based on a personal philosophy that Food and Exercise are Medicine, and when ‘prescribed’ in the right dose, at the right time, and with a mindful appreciation of not only one’s body but equally one’s spirit, wellness and vitality can be achieved. Katherine has published several review articles on supplements and integrative therapies in peer reviewed publications, has lectured both to professional and lay audiences on a myriad of topics: the spectrum of gluten sensitivity, sports nutrition, integrative approaches to diabetes and cardiovascular disease, and exercise training/conditioning for a multitude of sports. Dr. Christopher Powell, DC
Wellness Pittsburgh • Pittsburgh, PA Dr. Christopher Powell is the owner and founder of Wellness Pittsburgh, a patient centered practice that utilizes chiropractic care, massage, nutrition, detox and exercise techniques to help people achieve their health goals. He has been in business in Pittsburgh for six years, previously working for two other doctors in the Philadelphia area. Dr. Powell attended graduate school at Sherman College of chiropractic, where he met his wife of ten years, Dr. Monique Powell. They have three boys between the ages of four and eight. Dr. Powell received his post graduate training in the areas of pediatric and prenatal health, and has also done extensive research on immunology and nutrition. Both are members of the International Chiropractic Pediatric Association (ICPA).
Dedicated Celiac Blogger (www.prettylittleceliac.com)
Owner, Bexa Body Fitness; Personal Trainer • Columbus, OH Rebecca Black is one of the leading health and fitness experts in the Midwest. Rebecca has an amazing story of self-transformation. She went from 30 pounds overweight to placing in fitness competitions. In January 2012, Rebecca was diagnosed with celiac disease and it completely changed her life. She candidly shares her personal experiences of living with undiagnosed celiac disease for more than 15 years on her successful blog, "Pretty Little Celiac." Rebecca has a Bachelor’s degree in Psychology from Ohio Wesleyan University and a Masters in Non-Profit Management from Regis University. She is an accredited Certified Personal Trainer from the American College of Sports Medicine (ASCM). When she opened Bexa Body Fitness in January 2012, Rebecca realized her goal of creating a fittness studio with premium services and customized training accessible to every fitness level.
Meet our Chefs:
Chef Amy McCrea
Owner, Soodles • Columbus, OH Chef Amy has always had a passion for cooking and baking. When her oldest daughter began experiencing digestive issues at the age of three, her culinary world began to change. Out went gluten, dairy, egg, and soy, along with the ability to safely purchase convenience foods that tasted good. Through lots of experimentation and dedication, Amy began creating her own recipes for yummy treats such as baked donuts, cinnamon coffee cake, and 'cheese' calzones. In 2011, Amy decided to turn her kitchen successes into a business. Using an old childhood nickname, Soodles Bake Shop was born!! Serving the gluten free and food allergy communities, all products are free of gluten, dairy, egg, soy, peanuts, and tree nuts (excluding coconut).
Chef Jean-René Renusson
Savory Foods • Grand Rapids, MIChef Jean-René Renusson literally grew up in the kitchen. He even took his first steps in the kitchen of the Ritz Carlton in Chicago where his father, world renowned pastry chef, Gilles Renusson served as head pastry chef. It wasn’t long before Jean-René was off to Austria to apprentice at a pastry shop and then with a patisserie in Grand Rapids. After working at the Amway Grand Plaza Hotel in Grand Rapids, Jean-Rene secured his current position as a gluten-free and vegan chef at Savory Foods. He prides himself on perfecting recipes that not only taste fabulous, but are also gluten-free. Chef Peter Klarman
Chef of the Future • Louisville, KYChef Peter Klarman from Chef of the Future will cook up delicious and healthy recipes from his book "Better Food for a Better You" which will be out this spring. While overcoming some personal health issues, Peter began learning about more food and nutrition and how to apply basic foundational health principles to his recipes. Since completing a culinary training program
four years ago, he has presented many food demonstrations locally. He has work experience in
various restaurants in Louisville, Kentucky and the food service kitchens of Wild Oats and Whole Foods Markets. In addition, he has served as a personal chef for clients with various health concerns. Having tried different approaches and nutritional interventions, he recognizes the importance of empowering himself and others about making better lifestyle choices.Chef Anna Harouvis
Owner, Good to Go Cafe • Cleveland, OHChef Anna's dreams of a culinary future began at age six while following her father around his restaurant, The London Bar and Grill on Cleveland’s Public Square. In 1992, she began waitressing at her father’s restaurant while pursuing her degree at Cleveland State University.While finishing her studies, Anna began managing the Mardi Gras Deli in downtown Cleveland. After only one year, Anna purchased Mardi Gras Deli from her then boss, Nick Mavarakis. Anna owned and operated the deli for five years before accepting a new challenge. In 2001, Anna opened Good To Go Cafe downtown Cleveland’s IMG Building. The menu at Good To Go Cafe
focuses on local and organic food. The restaurant and catering company have become quite popular with many of Greater Cleveland’s health-conscious athletes and celebrities.Chef Anna maintains nutritious food and longevity as her company’s standard. Since 2009, Anna has embraced the raw food movement. She stands out among local chefs with her passion for healthy, organic and clean cooking coupled with her focus on raw ingredients. Anna is well known for creating a visual masterpiece through her cooking and she has showcased her culinary creations on local news programs such as Good Company and in print media such as Cleveland Magazine and Live Well Magazine.
We are excited to announce the addition of our Kid’s Pavilion. Your children will not want to leave this fun and gluten-free environment!!
• Face Painting
• Coloring Activities
• Balloon Twisting provided by Fairy Grace Entertainment, LLC
• Special Appearances by Pittsburgh’s Cinderella and Superman
General Admission 11.54
Early Bird Special 9.43
Avoid the Long Line Special 10.49