Friday, March 12, 2010

Top Chef Trends for 2010: Main Dishes/Center of the Plate

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 sourced meats and seafood
2 Half-portions/smaller portion for a smaller price
3 Sustainable seafood
4 Non-traditional fish (e.g. branzino, Arctic char, barramundi)
5 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

For a complete list of the survey go to the National Restaurant Association Website at

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