Source: Rita Jane Gabbett, MEATINGPLACE, 11/27/15


Members of the American Culinary Federation have identified food categories they believe will be the top trends as main dishes on restaurant menus in 2016.

The National Restaurant Association’s annual “What’s Hot: 2016 Culinary Forecast” surveyed over 1,600 chefs and identified these five center of the plate trends:
• Locally sourced meats and seafood
• New cuts of meat
• Sustainable seafood 
• Free-range pork and poultry 
• Street food inspired main courses

When it comes to appetizers and small plates, the chefs predicted these five trends:
• Fresh/house-made sausage
• House-made charcuterie
• Vegetarian appetizers
• Ethnic/street food inspired appetizers
• Seafood charcuterie

The chefs also identified five preparation methods they believe will be popular next year:
• Pickling
• Fermenting
• Smoking
• Sous vide
• Fire roasting

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