Frontera Grill and Topolobampo Chef Named Turkey Trendsetter
Rick Bayless Honors Mexican Authenticity Through Turkey Innovations
Washington, D.C., September 6, 2006 -
FOR IMMEDIATE RELEASE
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, email@example.com
or Lisa Brackett, Devine & Pearson
617-472-2700 ext. 135 firstname.lastname@example.org
This month the National Turkey Federation (NTF) celebrates the great versatility of turkey that is exhibited by “Turkey Trendsetter” Chef-Owner Rick Bayless of Frontera Grill and Topolobampo restaurant in Chicago, IL. Every three months the web series highlights a foodservice operator who flexes their creativity in the kitchen and intrigues their customers with successful turkey menu items.
The diversity of Bayless’ turkey use is apparent when considering the cuisine of his two restaurants: one casual and contemporary (Frontera Grill), and the other refined and upscale (Topolobampo). Turkey was a natural choice for both restaurants, which are committed to authentic Mexican flavors and ingredients.
Bayless finds that turkey helps distinguish his menus from other restaurants and that its versatility gives him greater freedom as a chef. He says, “Turkey has been featured in our restaurants from the beginning. At Topolobampo, our fine dining restaurant, we stay away from common meats you can get anywhere. Turkey allows us to cook the dishes differently and use different techniques.”
Bayless’ recipes use turkey to convey the spirit of Mexican cuisine, and with menus that change monthly, it takes on a wide variety of flavors. One of the traditional and more popular dishes is a Classic Red Mole with Turkey. This recipe is featured at EatTurkey.com and uses an aromatic blend of chili peppers, raisins and garlic. The full interview with the renowned chef Rick Bayless and a profile of his restaurants are also available at the “Turkey Trendsetters” area of EatTurkey.com.
“Bayless’ recipe brings the unique flavor combinations and the fusion of an authentic cuisine with a modern edge, which truly demonstrates how turkey can elevate a menu,” comments Sherrie Rosenblatt, NTF’s senior director of marketing and communications. “We’ve long appreciated the flexibility of turkey, but nevertheless continue to be amazed by its novel uses in the culinary arts.”
To access the current and previous “Turkey Trendsetter” information, go to the “Foodservice” area of EatTurkey.com and click on the ”Turkey Trendsetter” tab.
NOTE TO EDITORS: Photos are available upon request.
The National Turkey Federation (NTF) is the national advocate for all segments of the 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 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.