Local ingredient sourcing, sustainability and nutrition will top restaurant menu trends in 2010, according to the National Restaurant Association's (NRA) annual survey of more than 1,800 American Culinary Federation (ACF) member chefs.
The leading culinary theme, according to the survey, is sustainability, which is ranked as the third hottest trend overall. Environmentally friendly practices and local sourcing appeal to restaurant operators and consumers for reasons including freshness, minimal transportation and supporting local communities and businesses. Nutrition also ranks high at 15th overall. Healthful options for children, produce, superfruits, bite-size and half portions and food allergy-conscious and gluten-free meals all ranked in the top 20, demonstrating continued consumer interest in nutrition.
Also appearing in the top 20 of 214 culinary items in the survey were mini-desserts, regional ethnic cuisine, non-traditional fish (such as barramundi and Arctic char) and newly fabricated cuts of meat (including Denver steak and pork flat iron). Simplicity as a culinary theme and smaller portions for lower prices are also menu trends for 2010, which demonstrates that consumer preferences have shifted toward value and comfort during the economic downturn.
On the drink menu, locally produced wine and beer is the fifth hottest trend on the "What's Hot in 2010" survey. Other alcohol items in the top 20 chef-rated menu trends include culinary/savory cocktails and artisan liquor.
The NRA surveyed 1,854 ACF members in October 2009, asking them to rate 214 individual food and beverage items, preparation methods and culinary themes divided into categories as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in the coming year. For more information, visit www.restaurant.org or www.acfchefs.org.
The United States Senate began debate on its health care reform bill on Nov. 30. The National Restaurant Association (NRA) has asked Congress to support five key provisions it says are vital to the restaurant industry. The provisions are: a part-time worker exemption; a robust small business exemption; a 90-day waiting period for new hires; modifying the definition of full-time employee to 390 hours per quarter instead of the current 30 hours per week; and preserving the Employee Retirement Income Security Act framework, which allows employers to offer competitive and more affordable coverage with help from the financial and administrative savings permitted by this national standard.
Chefs and restaurant operators are encouraged to contact their senators and ask them to support these five provisions and let them know what this proposed legislation means to their businesses. Visit restauranthealthcarereforminfo.com for industry facts and the NRA's analysis of the bill.
The World Society for the Protection of Animals (WSPA) has launched a database to help diners find restaurants that serve humanely raised meat and dairy products that have not been factory farmed, a practice that has been linked to environmental issues. The database contains more than 150 restaurants in 15 U.S. cities.
To build the database, WSPA selected the cities by region, metro population and popularity as a tourist and business travel destination. Experts examined restaurant menus to identify meat, dairy and egg products that come from a higher level of animal welfare than products from factory farms. The cities included in the database are:
- Atlanta
- Boston
- Charleston, S.C.
- Chicago
- Cleveland
- Dallas
- Los Angeles
- Minneapolis
- New York City
- Philadelphia
- Portland, Ore.
- San Diego
- San Francisco
- Seattle
- Washington, D.C.
For more information, visit www.wspa-usa.org.
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At the fifth annual Oregon Truffle Festival, French truffle researcher and truffle farmer Pierre Sourzat and Spanish truffle researchers Carlos Colinas and Christine Fischer will lead two-day seminars during the three-day festival Jan. 29 to 31, 2010, at the Valley River Inn in Eugene, Ore.
The three experts will lead the Truffle Cultivation Seminar, an introductory course on truffle cultivation followed by a truffle hunt; and the Truffle Growers' Forum, a gathering to discuss current events and developments in the international truffle industry. Other educational seminars include the Grand Truffle Dinner, featuring local black and white truffles; and Truffle Dog Training, where attendees will introduce their dogs to the aroma of truffles and teach them to hunt for Oregon’s native truffles.
For more information, visit www.oregontrufflefestival.com.
To celebrate Valley Fig Growers' 50th anniversary, the grower-owned cooperative is sponsoring a contest to find out fig enthusiasts' favorite recipes, products and anecdotes. Contestants can submit entries for the "Fabulous at 50" contest via e-mail, at info@valleyfig.com until Jan. 31, 2010.
Entries will be judged based on relevance to figs, writing quality, creativity, taste and appearance. The grand prize is $250 cash, a fig gift pack, a copy of the Fig Heaven cookbook and a bottle of fig balsamic vinegar. For more information, visit www.valleyfig.com.
Lime Fresh Mexican Grill, a five-unit Florida restaurant chain, partnered with Share Florida, a nonprofit organization that offers savings on food packages for those in need, to provide meals for Dade and Broward county families in need during the Thanksgiving season.
Lime donated more than $4,000 to Share Florida, which provided meals to more than 150 families. In addition, Lime's corporate team and franchisees gathered on Nov. 21 at 5 a.m.to help Share volunteers give the families their Thanksgiving meals at host locations near each of Lime's restaurants. Each family received the following: one 10-to-14 lb. turkey, pumpkin pie, stuffing mix, turkey gravy mix, cranberry sauce, buttermilk biscuit mix and assorted fresh fruits and vegetables.
During the past year, Lime has raised and donated more than $25,000 to local and national charities. For more information, visit www.limefreshmexicangrill.com.
Celebrity chef and restaurateur Michael Symon and freelance journalist and writer Michael Ruhlman will join Tellman Knudson, who is running barefoot from New York to Los Angeles to raise money for homeless teens, at a press conference in Cleveland on Nov. 24. Knudson, also known as the Barefoot Philanthropist, is running 3,200 miles to raise $100,000 for homeless outreach programs like Bellefaire JCB. He began his run Sept. 9 in New York City and is 540 miles into the trek.
"I am happy to support Tellman and his extraordinary endeavor," said Symon in a press statement. "I can’t imagine the pain and suffering of running barefoot on pavement for even one mile, much less the 500 that he has already run. It is a tremendous commitment and a great personal sacrifice."
The meet-and-greet event begins at 11 a.m. at the Bellefaire JCB Center in Shaker Heights, Ohio. For more information or to donate, visit www.runtellmanrun.com or www.tellman.org.
The National Restaurant Association Educational Foundation (NRAEF) is seeking general contributions from foodservice industry members to its Scholarship Program. The NRAEF Scholarship Program funds scholarships for high school and college students.
For more information or to donate, visit www.nraef.org/giving/scholarships.
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Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
Local ingredient sourcing, sustainability and nutrition will top restaurant menu trends in 2010, according to the National Restaurant Association's (NRA) annual survey of more than 1,800 American Culinary Federation (ACF) member chefs.
