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CUP4CUP CO-FOUNDERS, CHEFS THOMAS KELLER and LENA KWAK, APPEARING at WINTER FANCY FOOD SHOW Cup4cup Co-Founders Will Preview Two New Gluten-Free Mixes

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CUP4CUP CO-FOUNDERS, CHEFS THOMAS KELLER and LENA KWAK, APPEARING at WINTER FANCY FOOD SHOW Cup4cup Co-Founders Will Preview Two New Gluten-Free Mixes Media Contact: Lindsay Smith The Brooks Group [email protected] 212-768-0860 CUP4CUP CO-FOUNDERS, CHEFS THOMAS KELLER AND LENA KWAK, APPEARING AT WINTER FANCY FOOD SHOW Cup4Cup Co-Founders will Preview Two New Gluten-Free Mixes World-renowned Chef, Restaurateur, and Co-Founder of Cup4Cup, Thomas Keller, and Cup4Cup President and co-founder, Lena Kwak will appear at the Winter Fancy Food Show, at the Moscone Center in San Francisco, CA on January 19-21, 2014. Chef Keller will make a special appearance at the company’s booth (#620) on January 20th from 11am-1pm and will be available to discuss new products, and the future of Cup4Cup. Chef Keller worked closely with Lena as she refined their proprietary blend of multipurpose gluten-free flour, the original Cup4Cup, and set about making it available to a larger audience. Chef Keller continues to mentor Kwak through the evolution of the brand. While developing products to meet the growing needs of the market, together they strive to set industry standards with exceptional quality, performance and taste. Chef Keller and Lena will showcase two recently released gluten-free mixes, the Pancake and Waffle Mix ($5.95/8.7 oZ. bag) and Chocolate Brownie Mix ($8.95/ 14.25 oz. bag), the latter of which is the brand's first dairy-free product. They will also preview a new, Wholesome Cup4Cup blend, which is expected to hit retailers in late spring. ABOUT CUP4CUP: Cup4Cup A complete blend of multi-purpose, gluten-free flour was developed by Chefs Thomas Keller and Lena Kwak at The French Laundry. The name “Cup4Cup” reflects the product’s ability to replace all-purpose wheat flour in most recipes, literally “cup for cup.” Cup4Cup focuses on neutral flavor, texture, and performance, attributes often deficient in gluten-free flours. All products are 100% gluten-free and produced in a dedicated, Celiac Sprue Association-certified gluten-free facility. ABOUT LENA KWAK: Honored as one of Forbes’ (2011) and Zagat’s (2012) “30 Under 30,” President & Co-Founder Lena Kwak began developing gluten-free menu items as the Research & development Chef at Chef Keller’s acclaimed French Laundry. The result, which garnered a tearful response from a dinner guest with gluten intolerance, was the genesis of Cup4Cup. Kwak continues to develop new products and seeks to expand the Cup4Cup brand with several new items in 2014. ABOUT THOMAS KELLER: Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that sets a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. Ten years later, he opened Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American- born chef to hold multiple three-star ratings from the prestigious dining guide. Keller's casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills), Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). Chef Keller is the author of many books, including The New York Times best-selling cookbook "Bouchon Bakery,”; the award-winning "The French Laundry” and “Bouchon” cookbooks; and “Under Pressure,” a book devoted to sous vide cooking. Before releasing "Bouchon Bakery" in October 2012, Keller published "Ad Hoc at Home," a book of family-style recipes that received awards from IACP and the James Beard Foundation. It was his first New York Times best seller. Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored. ### .
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