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San Francisco Gluten Free Cooking Spree


Watch top chefs, doctors and media members compete to make the best gluten-free dish!

Notice: As of Friday, 10/30/2009-  NFCA's San Francisco Gluten-Free Cooking Spree will go on as scheduled.

Visitors to Treasure Island can gain access now and going forward from the San Francisco side of the Bay Bridge.

Despite certain reports, special identification is not necessary to be permitted onto Treasure Island.

In San Francisco, take 2nd Street to Bryant and left onto the entrance ramp, and on to Treasure Island. Traffic at this point of access is running smoothly.

For directions to the available Bay Bridge entrance to access Treasure Island, check the links directly below. 

For additional directions, go to "Directions" in this section of the website.

The National Foundation for Celiac Awareness (NFCA) invites you to participate in the San Francisco Gluten-Free Cooking Spree, an event that joins together the medical and lifestyle aspects of celiac disease to educate both doctors and chefs about celiac disease and the gluten-free diet. 

Friday, October 30, 2009
6:30 pm - 9:00 pm
Treasure Island

Building 1 (Administration Building)
San Francisco, CA
('middle' of San Francisco-Oakland Bay Bridge)

Dr. Chaitan Khosla
Stanford University

and the
Celiac Sprue Research Foundation

Award presented by
Dr. Gary Gray
Stanford University

Narsai David
Host of KCBS Radio: In the Kitchen with Narsai David

Tickets available now.Order online! or Send a check made payable to NFCA  to National Foundation for Celiac Awareness
ATT: Nancy Ginter
P.O. Box 544
Ambler, PA 19022

Questions: Call Nancy Ginter on 215-325-1306, ext.101

*Top chefs, doctors and media members will be put on teams of three. Each team will have one chef, one doctor and one media representative. Together, the doctor, chef and media members will work to create the best gluten-free dish. 
*Attendees will sample the food cooked by the chefs and enjoy a large assortment of other gluten-free food options from a gluten-free buffet. Come hungry!
*A three-person panel will judge the recipes and award a prize to the winning team.
*All attendees will take home a fabulous goodie bag filled with treats from a variety of gluten-free vendors. And more!
* Visit the Doctor/Dietitian Corner to get the answers to your questions about the gluten-free lifestyle.
* A silent auction and raffle will offer guests a chance to win valuable prizes!  
*  Enjoy the Marketplace where vendors will share samples of their products, give product coupons and sell their wares.
*  Enjoy gluten-free hors d’ouerves, desserts,  beer and wine. All food will be gluten-free!

                                                                        Order online!

For more information about this event....

and for sponsorship and program book information for the San Francisco Gluten-Free Cooking Spree.... please call Nancy Ginter on 215-325-1306, ext.101.

To learn more about celiac disease, go to www.CeliacCentral.org

If you are unable to attend the Gluten-Free Cooking Spree, please consider supporting NFCA's work. 


GF Adventures is offering Gluten-Free Cooking Spree attendees a highly discounted Romance Package aboard the Semper Fi, their crewed 46 foot sailing catamaran, breezing through the waters of the British Virgin Islands. This entirely gluten-free trip provides a ‘home away from home’ for GF travelers. Come to the Spree to see complete details of the offer and meet Michele Wallick, President & CEO of GF Adventures.


Kendra Nielsam

We also will be sending off Kendra Nielsam for Ironman Florida!Kendra is from Sacramento and was diagnosed with Celiac Disease while training for this strenuous competition. She is raising money for NFCA through the Janus Charity Challenge. Please visit Kendra's blog at http://flim09.blogspot.com to learn about her endurance tips and to support our cause. Even if you cannot attend the event, you still can help raise awareness of Celiac Disease. 


Dr. Chaitin Khosla

NFCA is pleased to honor Dr. Chaitan Khosla for his dedication to the cause of celiac disease and for his outstanding and ongoing research in this field. Dr. Khosla is Chair of the Chemical Engineering Department at Stanford University and Professor of Chemical Engineering, Chemistry and  Biochemistry, by courtesy.

Dr. Khosla is the scientific founder of Alvine Pharmaceuticals and the Wells H. Rauser and Howard M. Petiprin Professor of Chemisty, Chemical Engineering, and Biochemistry at Stanford University. Dr. Khosla’s research is focused at the interface of protein chemistry and medicine. His laboratory has ongoing projects aimed at understanding the molecular basis of Celiac sprue and developing therapeutic approaches to treat the disease. He has authored over 200 scientific publications and is the recipient of numerous awards. He is a founder and director of Kosan Biosciences, a public biotechnology company that discovers and develops new polyketide therapeutics. In 2002, he founded the non-profit Celiac Sprue Research Foundation, and served as its President until 2005. Dr. Khosla holds a Ph.D. from the California Institute of Technology. 

Dr. Gary M. Gray, Professor of Medicine (Gastroenterology) Emertitus at Stanford University,  Director of the Celiac Management Clinic at Stanford, and 2007 honoree, will present the award to Dr. Khosla. Dr. Gray also serves as Director, NIH Digestive Disease Center, Stanford University School of Medicine, where he previously served as division chief for many years. He is the president of the Celiac Sprue Research Foundation,.

Dr. Gray received his B.S. in chemistry and mathematics with honors from Seattle University, his M.D. from the University of Washington, and completed his postgraduate medical training at Bellevue (Cornell), University Hospitals, Cleveland, and Boston University. Board certified in internal medicine, he is the author of more than 140 peer-reviewed articles and textbook chapters, and has been the major contributor to the gastroenterology sections in Scientific American Medicine. Formerly on the editorial board of Gastroenterology and Viewpoints on Gastroenterology, and the American Gastroenterological Association's governing board, dr. Gray has been a visiting professor at many universities, including Harvard, Yale, University of Florida, University of Michigan, and Yamagata, Tohoku and Keio in Japan. His medical research focuses on intestinal function, particularly the molecular events involved in the regulation and modulation of the intestinal disaccharidases, lactase and sucrase.


Narsai David
In The Kitchen With Narsai

Narsai David is the Food and Wine Editor at KBCS in San Francisco. For 16 years, he owned Narsai's, the internationally renowned restaurant in Kensington, CA, with a wine list described by the New York Times as "one of the tenfinest in the world." A past columnist for the San Francisco Chronicle and the San Francisco Examiner, Mr. David also was host of the nationally syndicated televison series Over Easy and co-host of Cook-Off America. In 2000, he added 'winemaker' to his resume with the release of his Cabernet Sauvignon from the Narsai and Venus David Vineyards in St. Helena.  

Narsai David is president of the Board of the Berkely Community Fund, founding Board member and past president of the Berkeley Repetory Theater, President of the Assyrian Aid Society of America, founding member of the San Francisco Hunger Awareness Project, and co-founder of the Almeda Meals in Wheels. At UC Berkeley, Narsai lived in a student co-op and was among the founders of the Arts and Crafts Co-Op of Berkeley.


Chef Bill Orton

It is with great excitement that NFCA announces that Chef Bill Orton of Disney will serve as a judge for the competition for Best Gluten-Free Dish.

Chef Bill Orton has worked at the Disney resort in Anaheim for the past 20 years. He started Disney's Gluten-Free Meal Program in 2001 at Storyteller's Cafe in the Grand Californian Hotel where he was the opening Executive Chef.

Currently, Chef Bill is the chef of Disney's Special Dietary Team. He returns hundreds of phone calls and emails every year from guests who hav special dietary questions. It now is possible to eat gluten-free meals at over 35 of the Disney resort restaurants, as well as at the vending carts throughout the resort. Chef Bill also is the Executive Chef at the Disney Culinary Academy in Anaheim. Disney has a class on Celiac Disease and Gluten-Free Meals that Chef Bill teaches at the school. He serves on Disney's Food Concept Development Team which develops all menus and food products for the resort.

Dr. Phillip G. Zimbardo
Stanford University

NFCA is proud to announce that Dr. Phillip G. Zimbardo will serve as a member of the panel of judges for the San Francisco Gluten-Free Cooking Spree. Dr. Zimbardo is Professor Emeritus of Psychology at Stanford University, two-time past president of the Western Psychological Association, and past president of the American Psychological Association.

Dr. Zimbardo is an internationally recognized scholar, educator, researcher and media personality, winning numerous awards and honors in each of these domains. He has been a Stanford University professor since 1968, having taught previously at Yale, NYU and Columbia. 

Dr. Zimbardo is noted for his books that bring the study of psychology to the public. His most recent book, "The Time Paradox: The New Psychology of Time That Will Change Your Life", was published in 2008 by Free Press preceded by "The Lucifer Effect: Understanding How Good People Turn Evil" (Random House, 2007).

Dr. Gaurav Aggarwal
Panorama Capital

Dr. Gaurav Aggarwal is a Principal at Panorama Capital and focuses on life sciences investments.  He currently serves on the board of directors of Alvine Pharmaceuticals, Flowcardia and Hyperion Therapeutics, and was previously on the board of directors at PIramed and Microscience Investments Limited. 

Dr. Aggarwal was closely involved in the firm’s investments in Amarin Corporation and Presidio Pharmaceuticals. He was previously employed by KBL Healthcare Ventures, most recently as Vice President, where he also focused on venture capital investments in biopharmaceutical and medical device companies. Dr. Aggarwal was involved with KBL's investments in Avalon Pharmaceuticals, ISTA Pharmaceuticals, Neuronetics, and Spinal Concepts, and was a board observer at each company. He was also involved with KBL's investments in Achillion Pharmaceuticals, Corixa Corporation and Scynexis. From 1997 to 1999, Dr. Aggarwal was in the venture capital group at Wasserstein Perella & Co.

Dr. Aggarwal received his M.D. from Columbia University, College of Physicians & Surgeons and his B.S. in Business Management from Cornell University.

A Child's Point of View

Many children with celiac disease have become "foodies" as they navigate the gluten-free diet at home, school and out with friends. We will have the benefit of a "Child's Point of View" at the Gluten-Free Cooking Spree. Julie Lynch will be taste-testing the offerings from her unique "child's eye view" perspective. 


Guests at the San Francisco Gluten-Free Cooking Spree will have the rare opportunity to speak with a dietitian concerning the gluten-free diet. And, because the registered dietitian who will be offering complimentary consultations also is a medical doctor, the range of questions can encompass healthcare issues, as well. 

Amy Burkhart, MD, RD

Amy Burkhart, MD, RD, is an Integrative Medicine Physician specializing in Celiac Disease and Gluten Intolerance, will join us at the Ask the Doctor/Dietitian consultation table. 

Dr. Burkhart completed her BS in Clinical Nutrition and Dietetics, as well her dietetic internship, at the University of California, Berkeley. She attended medical school at the University of California Irvine, followed by a residency in Emergency Medicine at Highland Hospital, University of California at San Francisco. Dr. Burkhart subsequently worked as an Emergency Physician in Hawaii while completing a fellowship with Dr. Andrew Weil's Integrative Medicine Program through the University of Arizona.

Most recently, Dr. Burkhart has been working with the North Bay Celiac Group on their medical education campaign to educate physicians, dietitians and other healthcare providers, as well as community members on celiac disease. She has been consulting with patients on celiac disease and will be setting up a more formal practice to do so in the near future.

Sheila Wagner, PT, CN

Early on in Sheila's 30 year history as an Orthopedic Physical Therapist, she became well aware of Digestive and Nutritional problems as hidden sources of chronic and recurrent musculoskeletal pain.  Sheila also is a Certified Nutritionist and has enjoyed a busy private practice for over 20 years where she successfully integrates Nutritional and Physical Therapy.  Sheila has multiple Food Intolerances including gluten and has particular passion and expertise in working with Celiac Disease, Food Intolerances, Metabolic Dysfunctions and their atypical symptoms. Sheila is an active member of the National Association of Nutritional Professionals and  the Institute for Functional Medicine.



Chandon Clenard
Pacific Catch Restaurant 
1200 9th Avenue at Lincoln (across from Golden Gate Park)
San Francisco, CA 94122

Born and raised in Southern California, Chef Chandon spent three years in the US Army as a medic returning to attend college at Southwest Missouri State University and Drury College in Missouri where he studied biology. While going to school, Chandon began working as a bartender, his first introduction to the restaurant industry. Initially, Chef Chandon worked in several "front of house" positions, from bartender to general manager. After discovering that his true passion was in the kitchen, Chef Chandon began as a prep cook at Monty's Steakhouse. 

His experience in the kitchen includes cooking at both the Depot Restaurant for Michael Shafer and Splash Restaurant for Surge Burkel, with Wolfgang Puck at Spago, Palo Alto, as Executive Chef for Kimpton Restaurants in San Francisco and as Executive Chef for Susan Feniger and Mary Sue Milliken at their flagship restaurant in Santa Monica, Border Grill. Chef Chandon's training was complimented by attending cooking schools in Thailand and Oaxaca, Mexico, plus extensive food travels throughout Mexico, France, Italy and Scandinavia.Recently Chandon was a Director of Food Beverage and Corporate Chef for O&S Holdings, LLC., developing their new restaurant concept at Monaco Pictures as well overseeing the opening and operations of two Westin Hotel Franchises in Alabama and Texas.

Mark Dommen
One Market Restaurant
1 Market Street
San Francisco, CA 94105

Since joining the Lark Creek Restaurant Group in 2004, Mark Dommen has upheld One Market’s traditions of excellence and innovation in American cuisine. Among his professional accolades, he is a 2007 StarChefs “Rising Star.” After years of classical training with some of the world’s culinary masters, Dommen’s move to One Market marked his exciting debut on the San Francisco dining scene. Dommen began his career with Hubert Keller of San Francisco’s Fleur de Lys, where Keller became Dommen’s mentor in the art of contemporary French cuisine.

Dommen later spent four years in New York, honing his craft with Gray Kunz at Lespinasse and with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was complete. He then was invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. Chef Mark describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.

Brad Kraten
Park Place Cupertino
10050 S. De Anza Boulevard
Cupertino, CA 95014

Chef Brad Kraten serves a delectable menu that draws inspiration from his favorite local farms and providers. Named on of theSouth Bay's 'Rising Stars" by Gentry Magazine, Chef Brad is known for his fun yet refined approach to food. The menu includes sharable Small Bites such as the best-selling "Billionaire's" Bacon-Wrapped Shrimp, heartier Big Bites like a Grilled Double-Cut Pork Chop and an array of fresh salads, house-made pastas and grilled pizzas.

Sol Hernandez
Sol Food Restuarant
Big Place                                                       Small Place

901 Lincoln Avenue                                     732 South 4th Street 
San Rafael, CA 94901                                 San Rafael, CA 94901
415-451-4765                                                415-451-4765

Owner/chef Sol Hernandez provides Puerto Rican cuisine at both her Big Place and at the Small Place where you can get pick-up  orders. Sol Food Restaurant serves the full range of Puerto Rican food in a lively atmosphere filled with music and a marvelous aromas. Watch the band La Mixta Criolla live every Thursday night at 7:30 at the Small Place. 

Tom Herndon

Hipp Kitchen                                                  Full Fridge
www.hippkitchen.com                                     www.fullfridge.com

Chef Tom Herndon started cooking at age 14 at his mother's side feeding a hungry, rambunctious family of five kids and two adults, plus various cousins, aunts, uncles and neighbors. He has been cooking privately and professionally for nearly 40 years. "I love it!" Food is his passion. "Connecting with people also is my passion. A busy kitchen full of people is one of my favorite things. Food is all about connection--conenction to each other, connection to the earth, connection with Spirit." His aim at Full Fridge is to nourish your body and feed your soul by giving you back precous time, time to re-connect with loved  ones. One satisfying way to do that is around a good meal. 

Amy Phillips
Three Senses Gourmet
P.O. Box 995
Danville, CA 94526

An accomplished entrepreneur and businesss owner, Amy Phillips is president of Three Senses Gourmet. In her role, she is responsible for product development, sales and business management. Prior to starting Three Senses Gourmet, Amy was a successful realtor representing many high-profile clients throughout the Bay Area. In 1983, Amy founded PowerPromotions, a full-service promotional marketing company. For over 20 years, she worked with Fortune 500 companies specializing in the sales and marketing of promotional products. She lives in Alamo, CA with her husband and two children. 

Adriana Lopez Vermut
Pica Pica Maize Kitchen
Oxbow Public Market
610 First Street, #5
Napa, CA 94559

Tradition and family are the inspiration behind Pica Pica Maize kitchen. The owners transported  and translated thier passion for their native Venezuelan food and created a convenient and delicious formula that produced Pica Pica Maize Kitchen or the Caifornia Areperia.   Father and daughter, Leopold Lopez Gil and Adriana Lopez Vermut, joined by Luis Sosa, created the first Venezuelan Areperia in California. They offer a distinctive combination of sweet, savory and spicy flavors that represent a centuries-old culture, unique for its careful combination of Spanish, African, Caribbean and indigenous flavors. Venezuelan cookery combines the most original New World ingredients with European culinary delicacies.

Master Chef for San Francisco Gluten-Free Cooking Spree
Guy Giordanengo
'The Gluten-Free Guy'
North Bay Celiacs

Chef Guy has been cooking and baking since the time he was able to stand on a chair in front of his Nonna’s stove, followed by standing on a chair in front her sink! After their two sons were diagnosed with Celiac over ten years ago, Guy and his wife Nan have worked incessantly to raise Gaetano and Gianni in a gluten-free home while teaching them the importance of maintaining a healthy balanced diet and lifestyle by including them in all areas of cooking, baking, shopping and the biggest challenge of all, eating out!

Chef Guy stepped into the kitchen as chef at Mangiamo in Windsor and elevated the status of the existing Italian menu to include kitchen and service procedures to offer 95% of the menu as gluten-free, including his renowned gluten-free pizza. While at this post, Chef Guy and Mangiamo were awarded 3 Double Gold Medals, 2 Gold Medals, 2 Silver Medals and a special Best Use of Sonoma County Beef award.

The past 2½ years have been spent working with the North Bay Celiacs to help North Bay restaurant chefs, owners and managers to develop gluten-free menu items while educating their staffs about safe gluten-free food preparation and service.


Christine Loffler-Barry, MD
Loffler-Barry, Md & Morgese, MD Pediatrics
Queen of the Valley Medical Center

2160 Jefferson Street, #260
Napa, CA 94559

Dr. Loffler-Barry has worked as a pediatrician in the Napa Valley since 1998. She attended medical school in Spain at the University of Navarra, Pamplona, where she received her MD degree in 1990. Prior to moving to Spain, she received her Bachelor degree in Sciences at the German School in Quito, Ecuador.

Dr. Loffler-Barry completed her pediatric training at UMDNJ-Affliated Hospitals in New Jersey and worked as a Pediatric and Neonatal Associate for two years at St. Barnabas Medical Center in Livingston, NJ. She is a Board Certified Pediatrician and a member of the California Medical Association.  Before moving to Napa, she worked in a multi-specialty group in Red Bluff, CA. Dr. Loffler-Barry is married and has two children. 

Gary McCalla, MD
Medical Director, REACH Air Medical Services
Emergency Medicine, Santa Rosa Memorial Hospital
1165 Montgomery Street
Santa Rosa, CA 95405


Pauline Mysliwiek, MD, MPH
Assistant Chief, Department of Gastroenterology
Kaiser Permanente
Medical Office Building, 2nd Floor
Valejo, CA 94589

Barry Rose, MD
California Pacific Medical Center
2333 Buchanan Street 
San Francisco, CA 94115

Emily Nock, MD
Permanente Medical Group
Park Shadelands Medical Offices
Department of Adult Medicine
Walnut Creek, CA 94598

Dr. Nock is an Internist practicing with the Kaiser Permanente Group. She trained for medical school at the University of California, San Francisco (UCSF) where she completed her residency. Dr. Nock has long had a clinical interest in celiac disease and is working diligently to raise awareness of celiac among physicians. She has partnered with a gastroenterologist at Kaiser to form a Celiac Disease Awareness program for their physician colleagues. In June 2009, Dr. Nock gave a Grand Rounds lecture broadcast on ceto seven Bay Area Kaiser Permanente facilities on celiac disease. In 2003, she gave a primary care Grand Rounds on celiac disease at UCSF. Dr. Nock is married with two children. 

Sunjay K. Schweig, MD
Hill Park Medical Center
616 Petaluma Boulevard North, Suite C
Petaluma, CA 94952

Dr. Schweig was a leader in alternative medicine education and research at The University of California, Irvine School of Medicine and was chosen to attend a National Institute of Health leadership training program in complementary and alternative medicine. Dr. Schweig graduated medical school with honors and completed his family medicine residency at the UCSF Santa Rosa Family Practice Residency Program, where he is now on faculty and leads an integrative medical consultation clinic. Dr. Schweig is a Bay Area native. He attended UC Berkeley for his undergraduate work in medical anthropology and then spent a year in Ecuador working with both western physicians and indigenous healers.

Rugmini Shah, MD, FACP
Consulting Physician
P.O. Box 2796
Granite Bay, CA 95746


NFCA thanks the San Francisco Gluten-Free Cooking Spree Committee for their help and dedication to the celiac community.

Crystal Brown
Solano County Celiacs

Martha Deutsch
Bay Area Celiacs

Jennifer Iscol
North Bay Celiacs

Joan Leforestier
Sacramento Celiac Support Group, Chapter 24

Joann Mitchell
Celiac Activist, Sacramento

Kelly Rohlfs
Stanford University

Alison St. Sure
Sure Foods Living
Gluten Intolerance Resource Group

Ellen Switkes
Oakland-San Francisco Celiac Support Group

Elaine Taylor
President and Co-Founder
Taylor Family Foundation & Camp Arroyo

Sheila Wagner
Sheila Wagner, PT CN
Gluten Intolerance Resource Group

Margaret Fearey Walsh
Changing-Places, Inc.


Driving Directions to Treasure Island in San Francisco

From Hwy 80 / Vallejo:
From HWY 80, (BAY BRIDGE), Stay in the Left Lane on the Bay Bridge and take the YERBA BUENA exit toward TREASURE ISLAND. Continue on Hillcrest Rd then on Treasure Island Rd. Continue on Avenue Palms then turn Left on California Ave. and make an immediate Right on Avenue of the Palms. 

From San Francisco:
Take HWY 80 E (BAY BRIDGE) toward Oakland. Exit on the left onto Treasure Island Rd. toward TREASURE ISLAND and Continue on Avenue of the Palms. Turn Left on California Ave. Turn Right on Avenue of the Palms. 

When you arrive on Treasure Island, you will pass a guard station. The Gluten-Free Cooking Spree will be in Building 1, the Administration Building, which is a large building just past the guard station on the right. As they say, you can't miss it!

NOTE:  Be sure to allow plenty of time for rush hour traffic on the Bay Bridge.  

Via the Golden Gate Bridge
Follow signs to stay on Highway 101 as you exit the bridge
Veer left onto Lombard Street, which is still Highway 101
Take left on Van Ness
o three blocks
Take right onto Bay Street
Take right onto Embarcadero
Take right onto Howard Street
Take left onto 2nd Street
Take left onto Bryant Street
Go straight onto the Bay Bridge and then take left exit onto Treasure Island.
You can drive directly onto Treasure Island.

You DO NOT need a pass or a permit.
When you arrive on Treasure Island, you will pass a guard station. The Gluten-Free Cooking Spree will be in Building 1, the Administration Building, which is a large building just past the guard station on the right. As they say, you can't miss it!

Via BART from East Bay Areas
Take BART to San Francisco
Get off at the Montgomery Street stop
Walk two blocks to the MUNI Terminal
Take the 108 bus to Treasure Island. This bus runs every 10 minutes 24 hours a day.
The bus stops in front of Building 1, the venue for the Gluten-Free Cooking Spree.


San Francisco Hotel Information

Orchard Garden Hotel
466 Bush Street
San Francisco, California 94108
Toll Free: 888-717-2881

A special discounted rate of $149 plus tax at the innovative, environmentally friendly “green” Orchard Garden Hotel has been arranged for NFCA participants from 9/27 through 11/2/2009. This rate is subject to availability and is based on a first come, first served basis.

Participants are encouraged to make their reservations early to receive the best rate. This hotel often gets booked up and October is the high season for San Francisco.

You may make reservations by contacting the hotel directly at 888-717-2881 by referencing NFCA, online at the hotel website by clicking on the Orchard Garden Hotel icon and entering the promotional code NFCA, or by email to mhaney@theorchardhotel.com . Please note that all reservations are subject to a one night nonrefundable cancellation penalty.

The Orchard Garden Hotel is a designated LEED “green” hotel, environmentally friendly and completely nonsmoking.

NOTE:  There are 2 hotels with similar names – The Orchard Garden Hotel and The Orchard Hotel, a sister property nearby. NFCA staff and guests for the San Francisco Gluten-Free Cooking Spree are staying at The Orchard Garden Hotel. Please be sure to make your reservation at the correct hotel in order to receive the special NFCA rate.

Four Seasons Hotel Silicon Valley 
2050 University Avenue
East Palo Alto, CA 94303

Four Seasons Hotel Silicon Valley is pleased to offer guests of the NFCA San Francisco Gluten-Free Cooking Spree a special rate for thier say in the San Francisco Area. Please call 650-566-1200 and indicate you would like to take advantage of the NFCA rate.

Learn more about the beautiful Four Seasons Hotel Silicon Valley.

If any participants need assistance booking their flights, reserving rental cars, or wish to extend their visit to San Francisco and need additional accommodations/information, please contact Sundance Travel at 800 928 8707 or
nancy@sundance1.com for assistance.


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