Huber's Restaurant Named Second 'Turkey Trendsetter'

June 6, 2006
Washington, D.C.


FOR IMMEDIATE RELEASE
CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, srosenblatt@turkeyfed.org
or Lisa Brackett, Devine & Pearson
617-472-2700 ext. 135 l_brackett@devine-pearson.com

In June, the National Turkey Federation (NTF) will showcase its second “Turkey Trendsetter,” Chef Julius Baliola of Huber’s in Portland, Oregon. The Web series highlights exceptional foodservice operators who are influential with their success and creativity in menuing turkey.

“Turkey is our trademark,” comments Baliola. “Not only is it a favorite comfort food, it adapts deliciously to today’s healthier dishes.”

When Huber’s restaurant was first established in 1879, it began a tradition of serving turkey by offering a free turkey sandwich with the purchase of a drink. This tradition has evolved over the years into Huber’s trademark of offering a variety of turkey items, which is reflected in their menu selection. Menu items include traditional turkey dinners, turkey enchiladas, turkey quesadillas, turkey potpies, and turkey piccata.

Bang Bang Turkey, a Chinese-inspired dish, is Baliola’s recipe featured on EatTurkey.com. A stir-fry of broccoli florets, cauliflower florets, sliced carrots, snow peas and diced turkey breast are stir fried together with a delicious peanut chipotle sauce. Also on the site, Baliola discusses why turkey is a good option for capturing a variety of flavors, yet is a healthy option.

“Huber’s innovation exemplifies a turkey trendsetter,” comments Sherrie Rosenblatt, NTF’s senior director of marketing and communications. “Its menu demonstrates the versatility of turkey and ability it has to adapt across a range of ethnic flavors.” Every three months, NTF announces a new "Turkey Trendsetter." Baliola follows Jim Solomon, chef-owner of The Fireplace in Brookline, MA.

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.