Guillermo Pernot of Cuba Libre Uses Turkey for Novel Interpretation of Cuban Cuisine
Washington D.C. – February 2007 – The National Turkey Federation (NTF) announced that Guillermo Pernot, executive chef of Cuba Libre Restaurant & Rum Bar in Philadelphia, PA, will lead the third series of its annual “Turkey Trendsetter” Web feature at The popular interactive section highlights accomplished culinary professionals who offer insight on how their creative uses of turkey contribute to the success of their operation and entice customers. In March, Chef Pernot will share the exciting ways he uses turkey on the restaurant’s unique Cuban menu.

Turkey blends flawlessly into Cuba Libre’s extensive menu because of its adaptability to a wide variety of ingredients and cooking techniques. Its “mild flavor makes an ideal palette for flavorful Cuban seasonings,” said Chef Pernot, and “works in our updated applications of Cuban cuisine. Because of all the different cuts available, turkey allows my staff and I to adapt it to a variety of creations…working beautifully in salads or in center-of-the-plate items.”
The restaurant’s “Special Menu” feature, Pavo Pavo Pavo, showcases the versatility of turkey by plating three unique Latin-inspired interpretations of this poultry together: Pavo Ropa Vieja, Pavo Matambre, and Pavo Stuffed with Crawfish and Mushrooms. The three pavo offerings (pavo is Cuban for “turkey”) are not only creative and on-target with recent ethnic food trends, but provide an excellent alternative for health-conscious consumers. This recipe will be featured in the “Turkey Trendsetters” area of, along with Chef Pernot’s full interview and a profile of the restaurant.
“Chef Pernot speaks of turkey as a palette, and, as a Turkey Trendsetter, he clearly proves to take an artistic approach,” comments Sherrie Rosenblatt, NTF’s vice president of marketing and communication. “His exclusive Pavo Pavo Pavo dish shows how his appreciation for Cuban flavor combinations livens the menu.”
Cuba Libre Restaurant & Rum Bar brings the Cuban experience to life through its 1950s Old Havana-style design, rich tastes and the warm ambiance. With its mix of contemporary and traditional Cuban cuisine, the menu is a nod to the passion and bold flavor of the culture, both past and present.
To access the “Turkey Trendsetter” information, go to the Foodservice area of and click on the “Turkey Trendsetter” tab.
NOTE TO EDITORS: Photos are available by download from NTF’s image library at <> (username: editor; password: wishbone).
About the National Turkey Federation
The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion 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,, 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.

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