After meeting the turkeys raised at the Stone Barns Center for Food and Agriculture , The Meat Show host and professional carnivore Nick Solares puts the birds to the test in this week's episode, set in the kitchens at Blue Hill at Stone Barns in Tarrytown, New York. Will a heritage breed turkeya S-a Sraised in accordance with the label's regulations, namely to allow for a longer and more free-ranging lifestylea S-a Staste better than a commercially-raised variety? With the help of Adam Kaye , Blue Hill's Vice President of Culinary Affairs, Solares samples a heritage turkey prepared two ways, the restaurant's take on a Thanksgiving feast's centerpiece.
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