The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.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
For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org
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