Food trends for 2010

 Read about it here. Most of these trends are already in full swing.

"The National Restaurant Association has the latest predictions of next year’s trends, via their annual chef’s survey. Besides the obvious stuff (locavorism, sustainability, simplicity, blah blah blah), they see a rise in “superfruits” (acai, goji berry, mangosteen, purslane), “non-traditional fish” (branzino, Arctic char, barramundi), and “newly fabricated cuts of meat” (Denver steak, pork flat iron, Petite Tender)."

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