National Turkey Federation Reveals Final Turkey Trendsetter of 2008
Comfort Food with a Twist is Hot at South Florida’s Lola’s on Harrison
Washington, D.C., August 19, 2008 - FOR IMMEDIATE RELEASE
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 7227, email@example.com
or Jennifer Zuckerman, Devine & Pearson
617-472-2700 ext. 135, firstname.lastname@example.org
Michael Wagner, chef and owner of Lola’s on Harrison in Hollywood, Florida, is the final “Turkey Trendsetter” of 2008, according to the National Turkey Federation (NTF). The popular “Turkey Trendsetter” feature at EatTurkey.com showcases how chefs across the country are incorporating turkey onto their menus in creative and unique ways.
At his elegant and contemporary American restaurant, Chef Wagner serves turkey with elements of the holidays, which are extremely popular among guests year-round, even in the warm Southern Florida climate. His Pan Roasted Turkey Tenderloins with Caramelized Brussels Sprouts, Creamy Polenta and Pomegranate-Cherry Gravy has been the most popular menu item since the restaurant opened in July 2007. “The dish is a play on the flavor profiles you would expect at the holiday table, which is very comforting for our guests. The tenderloin product is underused in South Florida so when our guests see it on the menu served with cherry gravy, it peaks their interest,” said Chef Wagner.
Aimed at being value-oriented, Chef Wagner strives to provide his guests with the freshest and finest ingredients available. All of the indigenous fruits and vegetables at his disposal from local farms in South Florida enable him to be extremely inventive, and turkey’s versatility lends itself well to the dishes he puts on the menu. “Turkey is a blank canvas for mouth-watering combinations of flavors,” explained Chef Wagner. “Pairing it with tropical fruits and vegetables like mango, papaya, star fruit and yucca makes great dishes.”
Chef Wagner comes from a background of fine dining and traditional steak house restaurants. At Lola’s on Harrison, his philosophy and approach to cooking is very simple – start out with great ingredients, support local farms and use as many resources as possible. For Chef Wagner, this has translated into an extremely successful restaurant that has received accolades from the New York Times, Miami Herald and in 2008 he was named a “Noteworthy Newcomer” by Zagat.
“Chef Wagner’s use of turkey with creative and local ingredients makes him stand out to his patrons and the culinary community,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “
The entire interview with Chef Wagner and his Pan Roasted Turkey Tenderloin recipe will be available at EatTurkey.com beginning in September.
NOTE: Photos of Chef Wagner’s Pan Roasted Turkey Tenderloin dish are available for 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.