The National Restaurant Association just released their "Hot Trends" for 2010. Compiled from a survey of 1800 professional chefs - who are naturally members of the ACF - the top three visions they see for next year are the use of locally grown produce (check), locally sourced meats and seafood (check), and sustainability (check). Number four - mini desserts - was also found here at BT just last night, with our coconut macaroons and chocolate dipping sauce course on the Wednesday Night Menu! Who knew we could actually be ahead of our time, here on Maryland's Eastern Shore? Of course, when you continue down the Top 20 list you will realize there are a few bandwagons we haven't jumped on...like #19: newly fabricated cuts of meat...although with an in-house butcher like Kevin (#16), there could be some surprises.
Is it just me, or is the NRA and the ACF a little behind with their "predictions"?
Is it just me, or is the NRA and the ACF a little behind with their "predictions"?
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