Who you tryin to get crazy with ese? Don’t you know…

For any foodies out there, according to the National Restaurant Association (the more accomodating of the two NRA’s) here is a list of what kinds of foods we can expect some of our finer dining establishments to have more of on their menus this year:

1. Locally sourced meats and seafood ( note that “sourced” is not necessarily the same as “raised”)
2. Locally grown produce (how about some more vertical gardens?)
3. Healthful kids’ meals (snooze)
4. Hyper-local (Cows with ADHD? I suppose that’s better than BGH)
5. Sustainability as a culinary theme
6. Children’s nutrition as a culinary theme (um yeah, that’s not gonna fly unless parents at home are already doing it)
7. Gluten-free/food allergy-conscious items  (bleh)
• Menus friendlier to diners on restricted diets
8. Locally produced wine and beer (let’s not forget the hard stuff: http://goo.gl/bdB6y )
9. Sustainable seafood (farm raised king salmon??? count out anyone who’s ever lived near good salmon)
10. Whole grain items in kids’ meals (mmm, wheat fries!)
11. Newly fabricated cuts of meat, such as the pork flat iron and the beef petit tender (Bernese Mtn. Dog filet  “number one meat in whole world”)
12. Farm/estate-branded items (Yeah Trump Roast!)
13. Food trucks/street food (enough with the roach coaches)
14. Artisan spirits (ah, now that’s the stuff I’m talking about!)
15. House-made/artisan ice cream (gonna be hard to beat BnJ’s flavors)
16. Health/nutrition as a culinary theme (personally Id love to see some Chop’ts somewhere in the midwest.)
17. Non-traditional fish (like the walking snakehead fish?)
18. Fruit/vegetable kids’ side items (were Runts fruit?)
19. Children’s mini-meals (i.e. smaller versions of adult menu items)
20. Culinary cocktails (this need more explanation)

So it looks like “local” is leading the way again. Personally, based on what my friends and family have been cooking up so far this year I was really expecting to see “gourmet lasagna” somewhere on the list. but maybe that’s a little to specific or just couldn’t be marketed as “local” well enough (but c’mon, localsagna is so obv.).

Read more: http://nrn.com/article/chefs-predict-top-menu-trends-2012?ad=fb-news#ixzz1j4vl5DIs

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