May 26, 2012
  • 12/2/09

    sustainability

    By Lucy Blatter

    Hottest restaurant trends for 2010

    Each year, the National Restaurant Association surveys more than 1,800 professional chefs to find out what’s in store for the year ahead. Here’s what to expect in 2010:

    1. The leading culinary theme was sustainability. The concepts of environmentally friendly practices and local sourcing was applied to produce, meat and seafood. Restaurant operators and consumers gave several reasons — freshness, ltransportation and support of local communities and businesses.

    2. Nutrition was also high on the list of culinary themes. In particular, there was a focus on nutritious kids’ meals, superfruits, half portions and allergy conscious and gluten-free meals.

    3. Simplicity and smaller portions for a smaller price are also trends for the new year, reflecting consumers’ concerns during the economic uncertainty.

    4. When it comes to alcohol, locally produced wine and beer is the fifth hottest trend on the What’s Hot in 2010 survey. Other trends: culinary/savory cocktails and artisan liquor.

    5. In terms of what’ll be popular for preparation methods, liquid nitrogen freezing/chilling was ranked number one, followed by braising, sous vide, smoking and oil-poaching/confit.

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