Check out these picks from the National Restaurant Association's "Chef Survey: What's Hot in 2009".
1. Locally grown produce
2. Bite-size/ mini desserts
3. Organic produce
4. Nutrionally balanced children's dishes
5. New / fabricated cuts of meat (e.g., Denver steak, pork flat iron, bone-in Tuscan veal chop)
6. Fruit / vegetable side items for children
7. Superfruits (e.g., acai, goji berry)
8. Small plates / tapas / mezze / dim sum
9. Microdistilled / artisan liquor
10. Sustainable seafood
info from entrepreneur megazine, 2009 april
1. Locally grown produce
2. Bite-size/ mini desserts
3. Organic produce
4. Nutrionally balanced children's dishes
5. New / fabricated cuts of meat (e.g., Denver steak, pork flat iron, bone-in Tuscan veal chop)
6. Fruit / vegetable side items for children
7. Superfruits (e.g., acai, goji berry)
8. Small plates / tapas / mezze / dim sum
9. Microdistilled / artisan liquor
10. Sustainable seafood
info from entrepreneur megazine, 2009 april
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