Toronto, March 4
Local, sustainable and organic food choices top the list of what's hot in Canada's restaurant kitchens. The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA).
The chefs were asked to rate a variety of menu items and cooking methods as either a 'hot trend,' 'yesterday's news,' or 'perennial favourite.' Here are the top picks for 2010:
Top 10 Canadian Menu Trends 1. Locally sourced food 2. Sustainability 3. Organic produce 4. Artisanal cheeses 5. Simplicity / Back to basics 6. Nutritional / healthy cuisine 7. Free-range poultry / pork 8. Small plates / tapas / mezze / dim sum 9. Bite size / mini desserts 10. Superfruits (e.g. acai, goji berry, mangosteen)