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 captures sandwich craze with Wildflower Bread Company
Gourmet Turkey Breast & Brie on Herb Bread featured on National Turkey Federation Virtual Menu

Washington, D.C. (March 2003) - Beginning in April, the National Turkey Federation (NTF) will highlight Arizona-based Wildflower Bread Company's most admired gourmet sandwich, Turkey Breast and Brie, in "Virtual Menu 2003" on www.eatturkey.com. The latest addition in NTF's campaign to showcase the growing popularity of turkey across cuisines and market segments, Wildflower Bread Company's recipe represents the specialty sandwich rage across America that is driving consumption up over 45 billion and U.S. sales of custom made sandwiches up 15 percent per year, according to Technomic Inc., a Chicago food consulting firm.

"Sales of freshly made sandwiches are growing five times the rate of hamburgers and steaks," comments Sherrie Rosenblatt, NTF's director of public relations. "Wildflower Bread Company's Turkey Breast & Brie on their own herb bread is a perfect example of the trend and one that other foodservice operators can adapt for their own operations to capture turkey's appeal and profit potential as an upscale sandwich."

"Today, turkey is a mainstream protein," adds Kristin Wagner, food developer for Wildflower Bread Company. "We take the mainstream out by combining tender roasted turkey breast with marinated peppers and fresh Brie. We serve it on our herb bread, topped with romaine lettuce, ripe red tomato and grain mustard. It's one of our most popular sandwiches and customers enjoy it on its own or with one of our hearty homemade soups."

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.

After its April debut, Wildflower Bread Company will join Arby's and the Fireplace of Boston as "Past Features" on the "Virtual Menu - Turkey Trends" home page, where users can continue to access previous virtual menu recipes. From the "The Virtual Menu - Turkey Trends" feature page, visitors can link to NTF's 30 celebrity chef demonstrations and the foodservice home page, where they will find a searchable database of more than 600 innovative turkey applications including more than 100 sandwiches.

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.