'Fried' and 'chile-fired' two more menu trends for 2010

Feb. 10, 2010
Flavor & The Menu has announced via company statement the unveiling of a new Web site, which will launch mid-February. The site will serve as a menu trends resource and will include detailed information on trends, menu sightings, culinary strategies and supporting data, along with trend updates and previous years' trend coverage.
Flavor & The Menu editors watch menu-development, restaurant growth and dining patterns throughout the year, and, with input from a team of restaurant industry experts, select 10 trends likely to influence menus and restaurants for the coming year.
Many of this year's trends point to a continued quest for comfort in food and dining, but with
added value and enhanced flavor experiences.
"From sausages, family-style dining and 'rustic' fare to tavern settings and nostalgic desserts, these trends are indicative of how we are living our lives in an uncertain time -- seeking small indulgences balanced with large helpings of comfort," said Cathy Nash Holley, publisher/editor-in-chief. "We're able to step back and see these trends connected by a common thread and reflected in other areas of Americans' daily lives."
The outlet's top trends for 2010 include  "worldly" sandwiches like tortas and tartines, chile-fired sauces, a resurgence of deep fried items, innovative sausages and artisan non-alcoholic drinks.
Based in Tigard, Ore., Flavor & The Menu is published five times a year, and distributed to chefs and menu-development professionals nationwide.

Topics: Food & Beverage

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