National Turkey Federation Names First 2006 Turkey Trendsetter

March 1, 2006
Washington D.C.

Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227,
or Lisa Brackett, Devine & Pearson
617-472-2700 ext. 135

Beginning in March, the National Turkey Federation (NTF) will kick off the second year of the successful “Turkey Trendsetter” web feature series on The campaign uses different chefs or culinary professionals to explain why turkey is vital to their operation’s success. To begin the 2006 campaign, Chef-Owner Jim Solomon of The Fireplace in Brookline, MA, will discuss his success with menuing turkey and highlight his delicious Pan-Roasted Turkey in Bourbon-Mustard Sauce.

“The ‘Turkey Trendsetter’ program offers chefs an opportunity to see innovative turkey dishes and gain insight on the latest food trends,” comments NTF’s Senior Director of Marketing and Communications Sherrie Rosenblatt. “Chef Solomon offers extraordinary, creative and innovative uses of turkey, which make him an excellent ‘Turkey Trendsetter.’”

The Fireplace is a contemporary grill that marries rustic simplicity with urban sophistication. In October 2005, the Boston Globe Magazine rated The Fireplace as having “the most authentic New England cuisine.” Turkey is a perfect fit for its menu and is can be ordered at brunch, lunch and dinner. To reflect the changing seasons, the turkey dishes are often rotated. The Pan-Roasted Turkey in Bourbon Mustard Sauce is one such dish that combines a roasted turkey cutlet with shallots and grapes and is then topped with a sauce of bourbon, stock, Dijon mustard and tarragon.

“Turkey fulfills many aspects of The Fireplace. Conceptually, turkey helps the restaurant define itself because it underscores our New England heritage,” comments Jim Solomon, chef-owner, of The Fireplace. “Flavor-wise, we enjoy doing justice to this full-flavored bird that can be prepared in a variety of ways. Whether brining and spit-roasting, smoking, grilling or confit, the results are always successful.”

On, Solomon discusses how turkey fits in with the contemporary New England scheme of his operation, and how the nutritional profile of turkey makes it a favorite for “lighter” options as well as for delicious comfort foods. The chef said that turkey is a must have on The Fireplace’s menu because of consumer demand and the popularity of turkey year-round.

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,, 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.