Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Food Trends for 2011 from Restaurant Association

December 3rd, 2010 · No Comments

The National Restaurant Association released their list* of top trends coming to the table in 2011.

What the list shows is that “localavore” and artisan food movements are becoming more mainstream. Locavore ideals are to eat foods produced within 100 miles of the table, and from small farms and ranches, or in small batches rather than corporate amounts.

Also moving to the forefront is the urgent push to curb childhood obesity by improving school lunches (a bill just passed Congress to improve the school lunch program) and adding nutrition education.

1. Locally sourced meats and seafood
2. Locally grown produce
3. Sustainability
4. Nutritionally balanced children’s dishes
5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.
6. Children’s nutrition
7. Sustainable seafood
8. Gluten-free food and being food allergy conscious
9. Simplicity/back to basics
10. Farm/estate-branded ingredients
11. Micro-distilled/artisan liquor
12. Locally produced wine and beer
13. Smaller portions for smaller prices
14. Organic produce
15. Nutrition/health
16. “Culinary” cocktails, for example, ones that have savory or fresh ingredients
17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
18. Fruit and vegetables as children’s side items
19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes

Artisan cheese

20. Artisan cheese

*The list was compiled from a survey of more than 1500 chef-members of the American Culinary Federation.

Tags: What's Happening Here

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