"Promoting indigenous foods of our region, nothing defines New England more than Turkey. While lobster and shellfish also conjure-up notions of local cuisine, Turkey is far more accessible. Turkey is well received as a familiar meat. It is low in fat, and can be perceived either as a "lighter" option than other entrées, or as satisfying comfort food." Jim Solomon Chef / Owner The Fireplace To view The Fireplace's delicious Pan-Roasted Turkey in Bourbon-Mustard Sauce click on this recipe link.