The results are in of an annual survey by Nation's Restaurant News. They asked more than 1,500 chefs for their predictions of the top culinary trends for the coming year (stay tuned for a coming Globe story in which we ask Boston chefs the same). Three tied for top spot, with 86 percent of the chefs choosing: locally sourced meats and seafood, locally grown produce, and sustainability.
Here's the full list of 20:
1. Locally sourced meats and seafood
2. Locally grown produce
4. Nutritionally balanced children's dishes
5. "Hyper local," such as restaurants with their own gardens and chefs who do their own butchering
6. Children's nutrition
7. Sustainable seafood
8. Gluten-free food and being food allergy conscious
9. Simplicity/back to basics
10. Farm/estate-branded ingredients
11. Micro-distilled/artisan liquor
12. Locally produced wine and beer
13. Smaller portions for smaller prices
14. Organic produce
16. "Culinary" cocktails, for example ones that have savory or fresh ingredients
17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
18. Fruit and vegetables as children's side items
19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs, and coconut milk pancakes
20. Artisan cheeses
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.