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Jeff Grunder
The Machine Shed


Kevin Cronin
Dusty's Wine Bar


Robert Merrifield
Polo Grill


Jim Solomon
The Fireplace


Julius Baliola
Huber's


Rick Bayless
Frontera Grill &
Topolobampo


Guillermo Pernot
Cuba Libre Restaurant
and Rum Bar


Brandt Evans
Blue Canyon
Kitchen * Tavern


Julie Lampie, RD, MBA
Tufts University


Marjorie Druker
New England Soup Factory


Omar Martinez
Tex Wasabi's
Rock-n-Roll Sushi BBQ


Michael Wagner
Lola's on Harrison


Steve Brand
UpStairs on the Square


Stan Frankenthaler
Dunkin’ Donuts


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Chef Stan Frankenthaler of Dunkin’ Donuts
Chef Stan Frankenthaler of Dunkin’ Donuts
 

Chef Stan Frankenthaler of Dunkin’ Donuts could not imagine a menu without turkey. Turkey fits Dunkin’ Donuts’ menu strategy because of its versatility and its popularity, which make it a clear choice for the chain’s growing afternoon menu offerings; its naturally lean qualities make it a great ingredient on “better for you” menus; and simply, turkey is a great value for the operator and the consumer.

 





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