FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, srosenblatt@turkeyfed.org
or Kathleen Donlin, Devine & Pearson
617-472-2700 ext. 107 kdonlin@devine-pearson.com

NATIONAL TURKEY FEDERATION APPOINTS SECOND 'TURKEY TRENDSETTER'
Chef Kevin Cronin of Dusty's Wine Bar Blends Contemporary and American Flavors

WASHINGTON, D.C. - June 2005 - The National Turkey Federation (NTF) named Executive Chef Kevin Cronin of Dusty's Wine Bar in Okemos, Mich., its second "Turkey Trendsetter," in a series that highlights exceptional foodservice operators for their leadership in menuing turkey.

Chef Cronin brings to the NTF Web site, EatTurkey.com, his award-winning Smoked Turkey Torta Rustica, a brioche filled with smoked turkey breast, red peppers, provolone, Ricotta and artichoke hearts.

"We're proud to include Chef Cronin's unique turkey entrée," said Sherrie Rosenblatt, NTF's senior director of marketing and communications. "It's a wonderful example of turkey's texture marrying well with ethnic ingredients, such as those used in this Italian torta. According to a recent NTF survey, 55 percent of consumers enjoy turkey dishes with Italian flavors."

At EatTurkey.com, Chef Cronin discusses how turkey's unique flavor profile and consumer demand has inspired him to serve turkey in a creative and healthy way, without sacrificing taste. As a result, his torta is his best selling item. His insight can provide inspiration to other operators.

Chef Cronin's culinary achievements reached national levels when his Smoked Turkey Torta Rustica was awarded the National Cully Grand Prize, the foodservice industry's largest and leading recipe contest. The recipe and photo can be found at EatTurkey.com.

"Customers want familiar items that are tasty and low in fat, and I want to create dishes that customers crave that aren't full of unwanted calories," said Chef Kevin Cronin. "Our signature turkey torta is a great example of how to meet this demand by using a little innovation."

According to a recent foodservice survey, Cronin joins the more than 57 percent of operators who have turkey on their menus.

Located in Southern Michigan near East Lansing and Michigan State University campus, Dusty's Wine Bar is known for its contemporary American cuisine with a New World flair. Most recently, it received "Four Stars" from the Detroit Free Press and "Four Forks" from the Detroit News. For the past three consecutive years, it has won Best Bistro in the Midwest by Sante Magazine. In addition to its Smoked Turkey Torta Rustica, the restaurant features four different types of turkey sandwiches.

Every three months NTF announces a new "Turkey Trendsetter." Cronin follows Jeff Grunder, chief operating executive at The Machine Shed Restaurant, based in Davenport, Iowa.

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.