The National Restaurant Association recently surveyed 1,609 American Culinary Federation member chefs, asking them to rate 208 individual food/beverage items, preparation methods and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2009.
The The National Restaurant Association says locally grown produce - which was named the #1 trend - has become popular for several reasons: "The idea of farm-fresh fruit and vegetables and minimal transportation are appealing to many, and sourcing locally is also tied to supporting local communities and businesses. Food and beverage items produced by small, artisan businesses also hold appeal, as do animal welfare and environmental concerns."
New/fabricated cuts of meat (such as Denver steak and pork flat iron steak) came in at number five on the list. The National Restaurant Association says these new cuts are developed to gain maximum flavor from the meat by "incorporating under-used parts of the animal into innovative dishes, and customizing cuts to trim fat content."
Another trend is the use of various types of alcohol as both a cooking ingredient and on the drink menu. Micro-distilled liquor, culinary cocktails and organic wine top the list of trendy alcohol. Among non-alcohol beverages, specialty iced tea, organic coffee and flavored/enhanced water will be the top trends.
The mini-desserts and tapas are great. We also liked the locally grown heirloom tomatoes we were able to find at the grocery stores this past summer. You can se a detailed PDF version of the What's Hot for 2009 chef survey here.
