Print

top food eat

Expect to see more of same, if indeed restaurant chefs use this list to update their menus

Baltimore Sun   

Here's a list put out by the National Restaurant Association of the hottest menu trends for 2010.

 

 

 

The trade group surveyed 1,800 professional chefs who are members of the American Culinary Federation. ...

The methodology is a little funky, but basically the chefs rated 214 items on how trendy they would be in the coming year. The reason I know that the resulting list is 100 percent accurate? Crème brûlée ended up being No. 214.

What struck me first about the top 20 was they aren't new. Expect to see more of same next year, if indeed restaurant chefs use this list to update their menus:

1. Locally grown produce

2. Locally sourced meats and seafood

3. Sustainability

4. Bite-size/mini desserts

5. Locally produced wine and beer

6 Nutritionally balanced children's dishes

7 Half-portions/smaller portion for a smaller price

8. Farm/estate-branded ingredients

9. Gluten-free/food allergy conscious

10. Sustainable seafood

11. Superfruits (e.g. acai, goji berry, mangosteen, purslane)

12. Organic produce

13. Culinary cocktails (e.g. savory, fresh ingredients)

14. Micro-distilled/artisan liquor

15. Nutrition/health

16. Simplicity/back to basics

17. Regional ethnic cuisine

18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)

19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

20. Fruit/vegetable children's side items

Copyright © 2010, The Baltimore Sun