Locally sourced foods top the list of what professional chefs say will be popular on restaurant menus in 2015.
A survey of about 1,300 professional chefs by the National Restaurant Association called the "What’s Hot Culinary Forecast” highlights upcoming food trends. For the main dish? Locally sourced meat and seafood.
Dessert? Home-made, artisan ice cream.
Non-alcoholic beverages? Gourmet lemonade, specialty iced teas and house-made soft drinks.
When it comes to how food is prepared, the surveyed chefs put frying all the way down at No. 10. Holding the No. 1 spot for how food is prepared? Pickling.
Here are some of the other expected trends in 2015 highlighted in the report:
Top food trends:
1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids' meals
5. Natural ingredients/minimally processed food
6. New cuts of meat
7. Hyper-local sourcing
8. Sustainable seafood
9. Food waste reduction/management
10. Farm/estate branded items
Top appetizers:
1. Vegetarian
2. Hose-cured meats/charcuterie
3. Ethnic/street-food inspired (tempura, kabobs)
4. Seafood charcuterie
5. Amuse-bouche/bite-sized apps
Top drinks and alcohol trends:
1. Micro-distilled/artisan spirits
2. Locally produced beer/wine/spirits
3. Onsite barrel-aged drinks
4. Regional signature cocktails
5. Culinary cocktails (e.g. savory, fresh ingredients)
The survey results point out that children’s meals are becoming healthier and gourmet options will increase. More ethnic cuisine is becoming mainstream, the survey says.
