Culinary Trends for 2011

Environmentally-consciousness reigns supreme in this list, with sustainability figuring prominently in the top 20. In fact, "green-friendly" choices take up the top 3 spots and include;

Locally-sourced meats and seafood

Locally grown produce

Sustainability

You'll find sustainability-friendly trends throughout the top 20, with children's health-related trends also occupying some spaces. Here are the remaining trends;

Nutritionally balanced children's dishes

Restaurants with their own gardens and chefs who do their own butchering

Children's nutrition

Sustainable seafood

Gluten-free food and being food allergy conscious

Simplicity/back to basics

Farm/estate branded ingredients

Locally produced wine and beer

Smaller portions for smaller prices

Organic produce

Nutrition/health

Culinary cocktails with savory or fresh ingredients

Newly-fabricated cuts of meat (pork flat iron, for example)

Fruits and vegetables as childrens side items

Ethnic-inspred breakfast items (Asian-flavored syrups, chorizo scrambled eggs)

Artisan cheeses

Does this mean anything?

As someone who doesn't eat out much, or watch any of the reality cooking shows, I don't keep my finger on the pulse of what's trendy when it comes to restaurants. A few observations, however from a casual observer;

Nothing particularly jumps out at me as revolutionary or "new", rather it seems to be spill-over from the past decade of sustainability-minded eating.

I wonder how many restaurants will actually be following these trends considering the higher cost associated with some of the proposed trends.

I truly hope that the trend of healthier children's offerings catches and permeates through both sit-down restaurants, as well as fast food joints.

Many of these trends should be practised in homes and schools - not only restaurants.