Sustainability, Local Sourcing Top Restaurant Trends

Sustainability, Local Sourcing and Nutrition Are Top Restaurant Menu Trends for 2010

More than 1,800 professional chefs – members of the American Culinary Federation – ranked nearly 215 food and beverage items, preparation methods and culinary themes to reveal the hottest restaurant menu trends in 2010.

• Sustainability, local sourcing and nutrition are the hottest culinary themes.
• The top 5 trends are locally grown produce; locally sourced meats and seafood; sustainability as a culinary theme; mini-desserts; and locally produced wine and beer.
• Rounding out the top 10 list are nutritious kids’ meals; half-portions/smaller portions for a smaller price; farm-branded ingredients; gluten-free/food-allergy conscious meals; and sustainable seafood.
• Other menu trends in the top 20 include superfruits; organic produce; nutrition as a culinary theme; simplicity/back to basics as a culinary theme; regional ethnic cuisine; non-traditional fish (including barramundi and Arctic char), and newly fabricated cuts of meat (including Denver steak and pork flat iron).
• In addition to local wine/beer, the top trends in alcohol are culinary cocktails; artisan liquor; organic beer/wine/spirits; food-beer pairings; craft beer; bar chefs/mixologists; gluten-free beer; specialty beer; and organic cocktails.
• In the preparation methods category, liquid nitrogen freezing/chilling was ranked as the number-one trend, followed by braising, sous vide, smoking and oil-poaching/confit.
• The chefs also rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.
• When it comes to sources for trendy food and beverage ideas, the chefs ranked television, trade shows and independent restaurants as the best places to get inspired.

as reported by

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