FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 233, srosenblatt@turkeyfed.org
or Leslee McGovern, Devine & Pearson
617-472-2700 ext. 137 lmcgovern@devine-pearson.com

WWW.EATTURKEY.COM Welcomes Blimpie Crunch-A-Bowl Salads
National Turkey Federation Virtual Menu 2003 Showcases Zesto Pesto™ Turkey Crunch-A-Bowl Recipe

Washington, D.C. (July 2003) – Blimpie Subs & Salads® joins the National Turkey Federation’s (NTF) “Virtual Menu 2003” program on www.eatturkey.com with its Zesto Pesto™ Turkey Crunch-A-Bowl Salad recipe beginning in August. The Zesto Pesto Turkey Salad combines sliced turkey, pesto, Provolone cheese, banana peppers, black olives, almond slivers, tomato wedges with spring salad mix in a baked shell bowl to deliver a wholesome, gourmet entrée salad perfect for midday meals. Blimpie’s Crunch-A-Bowl Salad concept is representative of the growth in main dish salads offered in fast casual, casual and quick service restaurants nationwide.

“As operators respond to the growing menu category of entrée salads the time is right for turkey,” comments Sherrie Rosenblatt, NTF’s director of public relations. “Blimpie has taken advantage of turkey as a delicious, healthful, adaptable protein to offer a hearty luncheon salad with an Italian flair, with a modest 370 calories and 20 grams of high quality protein. Other chefs and culinary professionals may find inspiration for their own menus from Blimpie’s creativity with turkey.”

"Turkey has always been an essential part of our menu because of its versatility, flavor and continued popularity with consumers,” adds Jennifer Townsend, menu development director, Blimpie Subs and Salads. “As we develop new subs, salads and wraps, turkey will always be a featured part of our menu."

NTF’s “Virtual Menu 2003” unveils current turkey trends on www.eatturkey.com, with recipes submitted by a wide variety of foodservice operations – from independents to national chains. Each month, a different establishment offers a popular turkey item from their menu, along with a plate shot and a quote from a restaurant representative on the benefits of turkey and why they choose to serve it.

Once Blimpie’s Zesto Pesto Crunch-A-Bowl Turkey Salad has been featured, it will be added to the “Virtual Menu Turkey Trends” page joining Arby’s, The Fireplace of Boston, Subway and others. There it will continue to be linked to NTF’s recipe database of more than 600 innovative turkey applications, including 81 entrée and side salads.

Virtual Menu 2003 participants

Arby’s
Market Fresh™ Roast Turkey and Swiss

The Fireplace of Boston
Turkey and Vegetable Pot Pie

Wildflower Bread Company
Turkey Breast and Brie Sandwich

The Oak Leaf at the Washington Dulles Airport Marriott
Cast Iron Seared Turkey Cutlets

Einstein Bros®
Turkey Pastrami Reuben

Subway’s®
Southwest Turkey and Bacon Sandwich

Blimpie Subs and Salads®
Zesto Pesto™ Turkey Crunch-a-Bowl Salad

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.