NRA REVEALS TOP RESTAURANT TRENDS
WASHINGTON — The National Restaurant Association's annual “What's Hot” survey of more than 1,500 professional chefs has revealed that local and “hyper-local” sourcing, healthy children's meals, sustainable seafood and gluten-free cuisine will be some of the hottest trends on restaurant menus next year, according to an association release. “The top trends identified by these culinary professionals for 2011 are reflecting larger societal trends, underscoring that American diners are becoming more and more interested in what's on their plate. Sustainability and nutrition are becoming key themes in our nation's nearly 1 million restaurants,” said Hudson Riehle, senior vice president of the association's Research and Knowledge Group. The top 20 menu trends will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids' dishes, hyper-local items, children's nutrition, sustainable seafood, gluten-free/food allergy-conscious items, back-to-basics cuisine and farm-branded ingredients, 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, according to the release.
NYC GROCERS HOST DELI TASTE TEST
NEW YORK — A blind deli meat taste test at two Gristede's and two D'Agostino's locations here last week played a role in fighting hunger this holiday season. For each customer who participated in the blind taste-test — which pitted Dietz & Watson brand deli meat against Boar's Head brand deli meat — Dietz & Watson will donate 1 pound of food to the Food Bank For New York City, including hams, turkeys, roast beef and cheese. In addition, Dietz & Watson offered shoppers gourmet New York Brand natural casing franks for $1, with all proceeds going to the food bank.