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National Restaurant Association Research Finds Local to be "Hot"
December 17,2007
Every year the National Restaurant Association surveys over 1200 chefs of American Culinary Federation members to rate menu items as “hot,” “passé” or “perennial favorites. Organic, local, sustainable, artisan, and grass fed all made the top 10 list.
Bite-size desserts, small plates, locally grown produce and organic products are the latest red-hot food items. Going out of style are low-carb dough, tofu, chai and foie gras according to these chefs.  "The trend I see as the fastest growing going into 2008 is the alternative-source ingredients – local produce, organics, sustainable seafood, grass-fed and free-range items, said Chef John Kinsella, CMC, CCE, AAC, President of the American Culinary Federation."

Chefs rank the Top 10 “hot” items for 2007 as follows:
1. Bite-size desserts
2. Locally grown produce
3. Organic produce
4. Small plates/tapas/mezze
5. Specialty sandwiches
6. Craft/artisan/microbrew beer
7. Sustainable seafood
8. Grass-fed items
9. Energy drink cocktails
10. Salts (e.g. sea, smoked, colored, kosher)

Read the "Whats Hot and What's Not" Chefs Survey here.
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