NTF: How did you get started in the restaurant business? Kent: I started in the industry at the age of 15 in high school. I've worked in and around many restaurants ever since, from short order to fine dining and seasonal resorts. I've been an executive chef, a breakfast chef and a bartender. In fact, I've done everything except be a waiter. Cuisines that have influenced me have been French, and lately Italian because of its simplicity and fresh ingredients. I've been fortunate to work with a lot of good chefs including graduates of the CIA, Johnson & Wales and the New England Culinary Institute here in Vermont. NTF: What are some of the characteristics that differentiate turkey from other proteins you serve, such as food cost percentage, versatility, preparation tips, etc.? Kent: I think the best characteristic of turkey is it's subtle richness. It fits today's lifestyles because it's low in fat. It's also very versatile. We prepare it here with breakfast and it's served on our regular menu, but we also integrated it with specials, using other parts like stuffed legs. We get fresh, free-range turkeys from local Vermont farms. The Smoked Turkey & Fennel Hash has a good cost percentage of 16 percent. That certainly meets the breakfast menu food cost criteria. In fact, all the turkey menu items provide excellent food cost percentages. NTF: How do you currently menu turkey at the restaurant? Kent: In addition to the Smoked Turkey Hash, we also constantly feature turkey specials as appetizers and other presentations. The nice thing about turkey with the breakfast meal is it's hearty but it's light. Turkey is light, low in fat, delicate and tasty. Patrons really like this flavorful turkey hash. As the seasons change and different produce comes in we will combine turkey with other products. NTF: What's your favorite way to eat turkey? Kent: One of my favorite ways I've done turkey lately was a traditional galantine, which is a boned-out bird, stuffed and then reassembled and roasted in the fashion of a traditional stuffed turkey. So when it's on the table it looks like Thanksgiving, but when you carve it, there are no bones and guests are just simply amazed. Watching customer's faces light up as you're carving this succulent dish is quite a bit of a reward - plus it tastes wonderful. NTF: What pops in your mind when you're cooking turkey? Kent: Honest American food. Ben Franklin wanted it as our national bird. Turkey has a lot of history in this country. Especially in the northeast, which is where Plymouth Rock is located. It's just a good, hearty traditional meal. NTF: Please describe your restaurant and how turkey fits into the scheme of your operation. Kent: The Inn at Shelburne Farms is a unique place because of the concept to sustain agriculture. Shelburne Farms has a market garden that brings in fresh and local products. The swimming pool is Lake Champlain, right out the front door. The dining room has white tablecloths and is a fine dining establishment with a nice wine cellar. The menu features indigenous ingredients and turkey is certainly one of them.