"Just as you would carve a prime rib or a chateaubriand, carving a turkey breast is just as elegant in my opinion. I actually put turkey and champagne in the same category because champagne is the most underutilized wine in the world. People tend to drink champagne only for birthdays and New Year's Eve, which is a shame. The same thing goes for turkey. I think turkey is completely underutilized. It's a very inexpensive, greatly undervalued protein. So I would say that if you're looking to do a new twist on a dish or you're looking for something trendy, use turkey."
Chef/Proprietor Ming Tsai, Blue Ginger, Wellesley, MA
"Nothing tops turkey for adapting to the latest flavor trends. Turkey's versatility brings the lower fat and higher protein options more customers seek. We specialize in a variety of turkey breast presentations including a popular appetizer and entrées such as turkey piccata and bang bang turkey, a Chinese inspired dish. The serving of turkey at the restaurant is a tradition that goes back to the saloon days of the 1890's when a turkey sandwich came free with the purchase of a drink. The food cost on turkey is very low. Customers also know that turkey is good for them and is the healthy choice."
Chef Julius Baliola, Huber's Café, Portland, OR
"Turkey breast has a full flavor and is a lighter meat that offers a nice alternative to other flavors. It has a richer flavor, a different texture and allows us to use new cooking techniques. I like to embrace as many items as I can and turkey is one of these items. It also allows us to use a wide variety of flavors for enhancement so we are able to fit it on different menus."
Chef/Owner Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL
|
