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

Marriott Chef Cooks Up Turkey and Trends at WWW.EATTURKEY.COM
Cast Iron Seared Turkey Cutlets Debuts on National Turkey Federation Virtual Menu 2003

Washington, D.C. (April 2003) - Beginning in May, the National Turkey Federation's (NTF) "Virtual Menu 2003" program on www.eatturkey.com will showcase how the Oak Leaf Restaurant at the Washington Dulles Airport Marriott embraces turkey's growing popularity with Chef Timothy Grandinetti's specialty entrée, Cast Iron Seared Turkey Cutlets. Served with old-fashioned cornbread stuffing, asparagus, spinach and flash-fried tomato "coins" and topped with a ladle of garlic chive pan gravy, Chef Grandinetti's turkey cutlet specialty is a bold entrée that represents the trend toward robust flavors evident throughout restaurants across the country.

"We first learned of Chef Grandinetti's signature dish when he wrote to us about his success with turkey at the Oak Leaf restaurant in the Marriott," comments Sherrie Rosenblatt, NTF's director of public relations. "'Our Executive Committee tasted first hand how Chef Grandinetti captures current menu trends with turkey to satisfy his varied customer base. It was clear that this entrée should be a feature on 'Virtual Menu 2003' where we focus on today's turkey trends in restaurants across the nation."

"Not only is turkey incredibly popular with American palates, but it's extremely versatile and its applications are limited only by your own creativity," noted Chef Grandinetti, C.E.C. "Croquettes, colossal turkey wings, consommé and soups, breaded cutlets, classic galantines, roasted turkey legs, and mousse and pate applications are just a few of the ways I use turkey. It's a complete food product."

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, food costs when available, and a quote from a restaurant representative on the benefits of turkey and why they choose to serve it. Once Chef Grandinetti's Cast Iron Seared Turkey Cutlet entrée has been featured, it will be added to the "Virtual Menu Turkey Trends" page joining Arby's, The Fireplace of Boston and Wildflower Bread Company. There it will continue to be linked to NTF's recipe database of more than 600 innovative turkey applications and its library of 30 celebrity chef demonstrations.

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.