National Turkey Federation Declares "Turkey Breast Alla Strada" Delicious
Federation Announces Winners of the Turkey Trendsetter Recipe Contest
WASHINGTON, D.C., June 1, 2005 -
FOR IMMEDIATE RELEASE
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, email@example.com
or Kathleen Donlin, Devine & Pearson
617-472-2700 ext. 107 firstname.lastname@example.org
Chef Carlos Garcia and Proprietor Michael Mormando of La Strada Ristorante in Chicago, Ill., won the 2005 National Turkey Federation's Turkey Trendsetter Recipe Contest with their Turkey Breast alla Strada entrée. Claiming second and third prize were winners, Chef Howie Velie of Magnolia in Scottsville, Va., for his Turkey Brunswick Stew with Pastry Crust and Chef Amy Visco of Ellington's Restaurant in Sanibel Island, Fla., for her Sweet Potato and Apple Spice-Stuffed Turkey Roulade with Coffee-Nut Streusal, Calvados Gastrique.
The spring contest drew applicants from around the country. Each submitted a recipe of his or her own creation that demonstrated turkey in an original and flavorful style. "The winning recipes have assertive flavors and engaging signature looks that showcase the versatility of turkey on today's menus," said Sherrie Rosenblatt, National Turkey Federation's senior director of marketing and communications. "This was an opportunity to challenge chefs to use turkey in a non-traditional way and to have fun with a center-of-the-plate presentation."
Turkey Breast alla Strada has been a classic entrée on the La Strada Ristorante menu for years and has grown in popularity with more consumers seeking low-fat menu options. The flavorful Italian dish features turkey medallions sautéed in a demi-glace with prosciutto, shallots, garlic and a variety of mushrooms.
"The turkey is cooked in minimal oil to retain a natural tenderness," said Mormando. "It absorbs the flavors of the seasonings, such as garlic, rosemary and thyme, thus creating a perfect protein for savory cooking."
Chef Howie Velie's Turkey Brunswick Stew with Pastry Crust is a creative twist on a classic Southern dish. He meshes the flavors of hearty vegetables with okra and lima beans.
"At Magnolia, we serve honest goodness made from scratch," says Velie. "I use only the freshest ingredients that I can get and update traditional recipes when necessary to promote a more healthy dish. Turkey fits in because it is uniquely American and very versatile."
Amy Visco is the executive chef of Ellington's Restaurant, a jazz restaurant that features fine dining. Her dish, Sweet Potato and Apple Spice-Stuffed Turkey Roulade with Coffee-Nut Streusal, Calvados Gastrique, features a secret ingredient, star-anise extract.
"I like to create whimsical presentations of dishes and use local products," said Visco. "The coffee streusal gives the turkey texture and crunch on the outside while the tart gastrique adds zest with a savory apple and sweet potato filling."
A panel of experts judged for originality, applicability, taste and appearance. The winners receive prizes donated by the Edlund Company Inc. First place is an Edlund 5-Star Mechanical Scale, second is an Edlund Stainless Steel 12-inch knife block, and third place is a set of Edlund Stainless Steel Tongs. To view the winning entrees, visit EatTurkey.com.
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.