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 Restaurant.org
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