Table talk

The Gluten Intolerance Group of North America is hosting its national education conference June 9-11 at the Salt Lake City Sheraton City Centre hotel, 150 W. 500 South.

Gluten intolerance, also known as celiac disease, is a chronic immune-system response to eating gluten (a protein found in wheat, rye and barley) that damages the small intestine. According to National Institutes of Health reports, one of every 133 Americans have celiac disease, but only a small fraction have been diagnosed. Cost is $238 for a group member; $312 for non-members (www.gluten.net or 206-246-6652).

National celiac disease experts will share new research, and coping and cooking tips. Key presenters include Dr. Alessio Fasano, University of Maryland Center for Celiac Research; Dr. John Zone, University of Utah School of Medicine; Dr. Janet Harnsberger, pediatrician associated with Primary Children's Medical Center; Carol Fenster, Ph.D.; and registered dietitian Shelley Case.

Harmons Grocery Stores has recently named Kyle Lore as its executive chef. Lore has 17 years of culinary experience, most recently as executive chef and restaurant manager for The River Grill and Sorrel River Ranch in Moab. Lore will supervise recipe development and preparation for Harmons' delicatessen and meat and seafood counters. Harmons is locally owned, with 11 locations in Utah.

Burger King franchisee Dave Williams of Salt Lake City recently received the 2006 Burger King Brand Leadership Award at the company's Global Convention in Orlando. Only 17 awards worldwide were presented to franchisees who have shown outstanding leadership and commitment to the Burger King brand.

Burger King has more than 11,100 restaurants in all 50 states and in more than 65 countries and U.S. territories. Approximately 90 percent of them are independently owned (www.burgerking.com).

Log Haven in Millcreek Canyon is hosting a Father's Day barbecue June 18, 1—6 p.m. Chef Frank Mendoza has invited guest chef David Jones to help cook the buffet-style feast of barbecued pork, Certified Angus flatiron steaks, roasted chile tamales, grilled chicken, grilled mahi mahi tacos, cowboy beans, a baked potato bar, chocolate fountain and ice cream sundae station. Price is $29.95 per person (272-8255).

Quiznos launched its new Flatbread Chopped Salads this week. The company says the salads are so good they need to be served with a real metal fork. The four salads — roasted chicken with honey mustard, classic Cobb, chicken Caesar and Antipasto — sell for about $5.29.

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Submit food and restaurant announcements to Valerie Phillips, food editor, Deseret Morning News, P.O. Box 1257, Salt Lake City, UT 84110; by fax to 801-237-2550; or by e-mail to vphillips@desnews.com.