Hiller’s Chef Teaches Gluten-Free Holiday Cooking

SOUTHFIELD, Mich. – Boil, mix, chop, stir, taste. Peter Julian, a corporate chef for Hiller’s Markets, is hoping participants at two upcoming hands-on cooking classes will walk away satisfied and empowered in the art of gluten-free cooking.

As the nation’s leader in gluten-free grocery items, Hiller’s is pleased to take part of a gluten-free outreach program through St. Joseph Mercy Hospital. The classes –Monday, Oct. 27, and Monday, Nov. 3, 5:30-7 p.m. – will involve participants in cooking, offer recipes for gourmet, gluten-free holiday dishes and include a discussion of gluten intolerance with registered dietitian Jennie Hahn.

One in 133 Americans endures Celiac Disease and cannot tolerate gluten. If they eat products that contain offending ingredients, they suffer stomach pains, skin outbreaks, bone loss or awful headaches.

Nationally known as a leader in providing an extensive variety of gluten-free products, Hiller’s hosted two gluten-free food fairs in October and launched a quarterly Gluten-Free Newsletter . It also provides shoppers a “shop-at-home” list of gluten-free items, which is available at www.hillers.com.

“Imagine learning you cannot eat foods you’ve always enjoyed,” says CEO Jim Hiller. “And then realizing you’ll have to drive to many stores to get the groceries you need – or worse, search the Internet for anything and everything that you can’t find in a store. It is my priority to give my customers everything they need – without having to go anywhere else.”

At Hiller’s, gluten-free items are marked by special shelf tags to make them stand out in the aisles. Working in partnership with companies like Celiac Specialties LLC , whose gluten-free pizza can be found in the Hiller’s freezer section, Hiller’s offers the nation’s best selection of gluten-free frozen, packaged and baked items.

“You want to eat like other people,” says Miriam Cohen, a long-time Hiller’s shopper and Celiac sufferer. “Jim Hiller is conscientious about offering a variety of products. Other markets have stuff - but not like he does.”

Founded in 1941 with a commitment to quality, service and selection, Hiller’s operates seven stores in metro Detroit. It has long been a company philosophy to meet the needs of challenged food audiences. Hiller’s stocks an increasing array of foods for customers with nut, dairy and wheat allergies as well as those who follow a kosher diet. What’s more, its dedication to specialty palates includes unparalleled and impressive British and Japanese food sections.

Hiller’s works in tandem with the Tri County Celiac Support Group , to meet the needs of gluten-intolerant consumers. TCCSG President Mary Guerriro says Hiller’s was the first grocery in the area to aggressively market to gluten-free consumers and agrees its selection is the best around.

“It’s hard enough to find good quality foods,” says Hiller. “No one wants to drive to five stores. At Hiller’s, you can cross everything off your list and walk away happy.”

Please consider covering these exciting and innovative cooking classes!

EVENT INFORMATION: Gluten-Free Cooking Classes featuring Hiller’s Chef, Peter Julian
When: Oct. 27 and Nov. 3, 5:30-7 p.m.
Where: Culinary Studio, Ellen Thompson Women’s Health Center, St. Joseph Mercy Hospital, 5320 Elliott Drive, Ypsilanti, MI 48197 (734) 712-5800. Register online at www.sjmercyhealth.org.
Cost: $30
Menu: Mulled apple cider, turkey tetrazzini, spinach quinoa bake, roasted vegetable salad, Italian giblet bread stuffing, spinach Asiago meatballs (made with beef or venison), brownie peppermint ice cream sandwiches and crustless sweet potato pie.

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