--Greg Christian, caterer and proprietor of Greg Christian Consulting, Chicago,
"Industry Voices," November/December 2009, Chef Magazine
"Industry Voices," November/December 2009, Chef Magazine
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--Irena Chalmers, "Chefs with the 'write' stuff,"
"The Last Word," November/December 2009, Chef Magazine
"The Last Word," November/December 2009, Chef Magazine
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Share your thoughts in the comments section.
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.
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.
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.