Adam Carolla
Adam Duritz
Bar Mitzvah Tips
Beverage Trends
Bill Bellamy
Bob Saget
Book Launch
Border Grill Taco Truck
Catering Trends
Charity Event
Cocktails
Color
Counting Crows
Craig Ferguson
Dana Carvey
Dave Koz
Decor
Design
Duffy London Swing Table
Food Trucks
Four Seasons Hotel
Hollywood
Ice Cream Sandwiches
Jeff Ross
Jessica Alba
John Mayer
Lighting Tip
Liquid Nitrogen
Los Angeles
Mary Sue Milliken
Menu Trends
Névé Luxury Ice
Outdoor Heaters
Palace Hotel
Palo Alto
Pantone
Paris Hilton
Ray Romano
San Francisco
Sarah Silverman
Smitten Ice Cream
Susan Feniger
The Roger Room
Wedding Ideas
West Hollywood
Food Trends for 2011
The National Restaurant Association surveyed more than 1,500 chefs recently to predict what will be some of the Hottest Trends on menus in 2011. Its no doubt that these trends will somehow effect events and catering menus alike. Here are some highlights from the survey…
- The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids’ dishes, hyper-local items, children’s nutrition as a culinary theme, sustainable seafood, gluten-free/food allergy-conscious items, back-to-basics cuisine and farm-branded ingredients.
- Rounding out the top 20 menu trends are artisan liquor, locally-produced wine and beer, smaller portions for a smaller price, organic produce, nutrition as a culinary theme, culinary cocktails, newly fabricated cuts of meat, fruit/vegetable children’s side items, ethnic-inspired breakfast items and artisan cheese.
- On the drink menu, micro-distilled spirits is the top item. Other alcohol items high on the list include locally produced beer and wine, culinary cocktails, food-beer pairings and beer dinners. Specialty iced tea top the nonalcoholic beverage category.
Click here to view the complete NRA Chef Survey “What’s Hot in 2011″
