FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, srosenblatt@turkeyfed.org
or Maryanne Keeney, Devine & Pearson
617-472-2700 ext. 137 mkeeney@devine-pearson.com

THE NATIONAL TURKEY FEDERATION ANNOUNCES
TURKEY TRENDSETTER SERIES
The Machine Shed Restaurant Selected as the First Trendsetter

WASHINGTON, D.C. – February 2005 – This month, the National Turkey Federation (NTF) will launch a new Interactive series called “Turkey Trendsetters” that highlight exceptional foodservice operators who exemplify leadership and creativity with turkey on their menu. Trendsetters will provide insight from preparation techniques to turkey’s success as a vital ingredient. Launching the program as the first “Turkey Trendsetter” is Jeff Grunder, the chief operating executive at The Machine Shed Restaurant, based in Davenport, Iowa.

“This initiative showcases the multi-talents of foodservice operators across the country and their top-notch turkey recommendations,” said Sherrie Rosenblatt, NTF’s senior director of marketing and communications. “Jeff is a leader among many for his fresh ideas and innovative use of turkey on his menu.”

Every three months a new “Turkey Trendsetter” will be announced and viewed on EatTurkey.com. Trendsetters will discuss how turkey has solved a particular need for their establishment and provide valuable insight on current trends. They will also provide skills and knowledge on nutrition, food costs, flavor profiles and recipes of featured menu items. Photos of the operators and their recipes will appear on the site.

The Machine Shed Restaurant, with seven locations in the Midwest, was chosen for its leading national position on incorporating various cuts of turkey on their menu. Featuring eight dishes, their turkey entrees range from salads to classic roasted dinners. For example, the restaurant features Turkey Filet Mignon wrapped in Bacon and Roasted with their Signature Barbeque Marinade, and Turkey Tenderloins baked with Cracked Black Pepper and Whipped Molasses Butter. They also offer a unique twist on the basic turkey sandwich with Smoked Turkey Reuben, a national award-winning sandwich, that has grilled tender hickory smoked turkey, swiss cheese and thousand-island dressing on marble rye.

“The Machine Shed is honored to be named the first ‘Turkey Trendsetter’,” said Grunder. “Turkey gives our customers an additional option in meat products. It’s the home-style cooking they want and they know that it’s going to be good. Our chefs realize how versatile turkey entrees can be – it can be baked, broiled, grilled, fried and smoked - it lends itself to be used for multiple applications and the meat holds up well.”

NTF recently named The Machine Shed as the 2004 “Turkey on the Menu” (T.O.M) award winner. The T.O.M. award recognizes restaurant chains for their depth and versatility of turkey options on their menus. Winners are nominated by the NTF membership on how well the turkey application addresses versatility, taste, convenience and consumer appeal.

About The National Turkey Federation
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 700 foodservice recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.