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Back to Foodservice What's New |
National Turkey Federation Announces First Turkey Trendsetter of 2008
Fresh, Wholesome Gourmet-on-the-Go is the Mantra at New England Soup Factory
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Washington D.C., February 27, 2008 - FOR IMMEDIATE RELEASE
CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 7227, srosenblatt@turkeyfed.org
or Jennifer Zuckerman, Devine & Pearson
617-472-2700 ext. 135, jzuckerman@Devine-Pearson.com
The National Turkey Federation (NTF) announced Marjorie Druker, chef and owner of the New England Soup Factory, as the first “Turkey Trendsetter” to be featured in its fourth annual series at www.EatTurkey.com. Launching in March, the online “Trendsetter” area presents the creative insights behind top culinary professionals’ innovative turkey uses.
Chef Druker’s inspiration comes largely from the depth of New England’s culinary landscape and her appreciation for wholesome, high-quality ingredients. She is intimately involved in the food preparation and recipe development for both New England Soup Factory locations (outside of Boston, Mass.) where they roast fresh turkey daily for soup and sandwiches. “Nothing tastes as good as homemade turkey soup made the old-fashioned way,” says Druker.
“Turkey is a versatile, must-have in a quick-service setting. It has a personality that can easily be dressed up or down, depending on the mood.” In addition to Chef Druker’s notorious handcrafted, seasonal soups that “change like a wardrobe,” the fashionable menu includes unique sandwiches, salads, side dishes and desserts.
Guided but never restricted by the changing harvest seasons, turkey provides the year-round platform for fresh creations at the New England Soup Factory. The recipe for her Turkey and Wild Rice Dijonnaise soup is available at EatTurkey.com along with her complete “Turkey Trendsetter” interview. In spring and summer months, customers find combinations of roasted turkey with copious fresh vegetables, imported cheeses and homemade sauces. Cooler weather welcomes the famous Fallwich (recipe available at EatTurkey.com) and Turkey and Winter Root Vegetable soup. Turkey and havarti cheese roll-up sandwiches earned a perennial spot on the menu.
Using a seasonal approach and a lean protein, like turkey, fits perfectly with the trend toward fresh, healthy items. “Our customers are very conscious of what they eat as many of them are doctors and in the business of good health,” comments Druker. “We like to eat healthy just as much as our customers do!”
“Chef Druker has taken a timeless concept and made it sharply modern though her artisan spirit and playful curiosity,” remarks Sherrie Rosenblatt, NTF's vice president of marketing and communications. “A true appreciation for every detail of the culinary process - quite literally, from soup to nuts - shines through in her Trendsetter commentary.”
Together with Paul Brophy, her husband and fellow Johnson & Wales University graduate, Druker opened the first New England Soup Factory location in Brookline, Mass., in 1995, followed by a second location in Newton, Mass., in 1998. The restaurant boasts four “Best of Boston Awards” from Boston magazine and gave rise to the New England Soup Factory Cookbook released in 2007.
To access the “Turkey Trendsetter” information, go to the “Foodservice” area of www.EatTurkey.com and click on the “Turkey Trendsetter” tab.
NOTE: Photos are available by download from NTF’s image library at www.devine-pearson.com (username: editor; password: wishbone)
About the National Turkey Federation
The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning Web site, www.EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,800 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.
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