WHAT’S HOT IN 2010 – Chef Survey
This time of year brings all sorts of “What’s Hot” lists for the coming year. My favorite is the National Restaurant Association’s “What Hot in 2010 – Chef Survey”. I find it to be a great predictor of what will be the hot themes for parties, food and entertaining at home. In the survey, more than 1,800 professional chefs, members of the American Culinary Federation, rank nearly 215 food and beverage items, preparation methods and culinary themes to reveal the hottest restaurant menu trends in 2010.
The hottest themes this coming year appear to be sustainability, local sourcing and nutrition. Some standouts on the list for me are mini-desserts, appetizer salads, amuse bouche, culinary cocktails and food-beer pairings. I will cover each of these this coming year and bring you simple and special ways to incorporate them as part of your home entertaining. I was so excited to see “simplicity/back to basics” as a culinary theme make the top 20 trends. I also love the hottest restaurant concept for 2010 – restaurants with gardens as well as more gluten and allergy free conscious menus.
Below is the list of the Top 20 Trends and here is the link to read the full survey > Chef’s Survey – What’s Hot in 2010
Top 20 Trends
- Locally grown produce
- Locally sourced meats and seafood
- Sustainability
- Bite-size/mini desserts
- Locally-produced wine and beer
- Nutritionally balanced children’s dishes
- Half-portions/smaller portion for a smaller price
- Farm/estate-branded ingredients
- Gluten-free/food allergy conscious
- Sustainable seafood
- Superfruits (e.g. acai, goji berry,mangosteen, purslane)
- Organic produce
- Culinary cocktails (e.g. savory, fresh ingredients)
- Micro-distilled/artisan liquor
- Nutrition/health
- Simplicity/back to basics
- Regional ethnic cuisine
- Non-traditional fish (e.g. branzino, Arctic char, barramundi)
- Newly fabricated cuts of meat (e.g.Denver steak, pork flat iron, Petite Tender)
- Fruit/vegetable children’s side items
Great list. I would definitely like to experiment in the beer/food pairing area this coming year.
Noel, it is a great post thanks for writing it!
Excellent tidbits! Culinary cocktails & food/beer pairings…YUM! I’ll have to play around with the mini desserts. I was thinking of taking large dishes and developing them into smaller appetizer portions so it’s interesting to see that on the list. Thanks so much!