National Turkey Federation Names Third 'Turkey Trendsetter'
Chef Robert Merrifield of Polo Grill Shows Creativity with a Nutritious Protein
WASHINGTON, DC, August 1, 2005 -
FOR IMMEDIATE RELEASE
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, firstname.lastname@example.org
or Lisa Brackett, Devine & Pearson
617-472-2700 ext. 135 email@example.com
The National Turkey Federation (NTF) will showcase its third "Turkey Trendsetter," Robert Merrifield, proprietor chef at Polo Grill in Tulsa, Okla. The series highlights exceptional foodservice operators who are influential with their success and creativity in menuing turkey.
"When looking for creative ways to offer guests nutrition and value, turkey is one of the very best choices," comments Merrifield. "Turkey is an unexpected protein and gets customers' attention when used outside the box."
Earlier this year, FoodBeat named Merrifield one of 2005's Trendspotters for leading the industry in setting major trends in flavors and ingredients. Merrifield menus several innovative turkey dishes including Asian Turkey and Shiitake Mushroom Pot Stickers in Coconut Lemon Grass Broth. This spin on an Asian cuisine combines shredded turkey breast with spring onions, shiitake mushrooms and chopped cashews. The mixture is then wrapped in won tons and served in a delicious coconut lemon grass infused broth.
"Chef Merrifield's pot stickers certainly exemplify an innovative use of turkey on a menu," said Sherrie Rosenblatt, NTF's senior director of marketing and communications. "It demonstrates turkey's versatility in capturing the flavor in ethnic dishes."
On EatTurkey.com Merrifield discusses how turkey has helped him bring tradition and simplicity to his menu to keep his customers coming back for more. Polo Grill has brought the finest service and cuisine to its guests for over 20 years. The balance and nutritional value that turkey brings to many of the dishes are what makes them favorites and why Polo Grill has been recognized countless times for its achievements on local, regional and national levels. Honors include "Best of Award of Excellence" for the past four years and membership in the Distinguished Restaurants of North America.
This past year, every three months NTF announced a new "Turkey Trendsetter." Merrifield follows Kevin Cronin, executive chef at Dusty's Wine Bar in Okemos, Mich., and Jeff Grunder, chief operating executive at the Machine Shed Restaurant, based in Davenport, Iowa.
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.