I was reading a great article the other day about food trends for 2010 and I wanted to share them with you. These predictions are from local foodies on what’s cooking for 2010. At the end of the post I have also added the results of a national chefs’ survey ranking trends.

1. Craft Beers Reign
Imported beer sales are down and mass-produced beer sales are flat, but American craft beer sales have risen. Brew-masters are saying, “The extreme beers, those that contain more hops, barley, alcohol or fruit, are really hot now” with more exposure and educated palates, beer is increasingly becoming a popular hobby and passion.”

2. Alternative, affordable meat cuts
People are looking for alternative cuts that are more affordable and unique.

Sales of beef filets are declining, but flat iron steaks are on the rise. The name may be new to some, but the steak has always been around. It’s an underutilized cut from a beef shoulder clod. More recently, the bavette steak, which is a fancy name for a cut from the flat meat piece of a bottom sirloin, better known as (flank steak) has been gaining popularity with local chefs.

Another prediction is that chicken livers, pork belly and short ribs, once considered peasant food, will become popular entrees too.

3. Artisanal products
An increased interest in handcrafted, artisanal food products is on the rise. Specialty products such as heirloom tomato relish, pickled beets with vanilla bean and fig, and roasted almond goat cheese becoming increasingly popular at farmers markets.

4. Tasting new wine varietals
There is a trend of people trying less-familiar varietals. Sales of pinot gris and Gewürztraminer now compete with chardonnay and sauvignon blanc. And instead of cabernet and merlot, people are pouring Carmenere and Tempranillo.

For those unfamiliar with these varietals, here’s what our they are:

Carmenere: Originally from France, the grape may become the signature grape of Chile. For years in that country, without the vineyard owners knowing it, carmenere vines were planted among merlot vines. They thought it was all merlot until a few years ago, when some scientists discovered the true identity of the fruit. Now more and more Chilean wineries are making carmenere wine.

Tempranillio: It has been the major grape of Spain’s Rioja region for centuries, and some tempranillo is also planted in California. “The Rioja region, which has a vested interest in exposing consumers to their wines, has a campaign to get more people interested. “However, most consumers still think of Rioja as a wine to serve with Spanish food. It actually goes with many foods.”

5. Comfort food with a twist
With this economy, food trends will still be geared toward comfort food and the right prices.

But chefs are looking for interesting versions of these comfort items to make their menus different from the competition. For example, chicken wings slow cooked in duck fat, confit-style, then fried crisp and tossed with a house-made hot sauce or a Korean-style mixture flavored with kimchee spices and sweet soy. That’s a far cry from the traditional buffalo wings.

6. Local and sustainable
It is not uncommon to see a local farm’s name listed next to an ingredient on a fine-dining menu designating where the baby arugula or mango was harvested. As a result, farmers are developing their own celebrity status. And the public is becoming more aware of where their produce is grown.

There is a growing demand for seasonal fruits, veggies and herbs bought directly from the local farm.

And one way to participate is through Community Supported Agriculture — people buying shares in local farms and getting produce in return — which is a growing trend.

7. Veggies for all
There has been a notable shift in customers willing to try new things. People tend to be more adventurous and experimental when it comes to trying new fruits and vegetables.

There’s been an increase of sales in Japanese eggplant and baby beets among chefs and home cooks. The thinking is that the eggplant attracts attention because of its unusual size, thin skin that doesn’t need to be peeled and smaller seeds, and the fact that it’s less bitter so it does not require salting.

The beets’ popularity is making a comeback.

People are using beets as an ingredient in salads and recipes instead of just eating them by themselves. Like a simple pan-roasted cauliflower, beets, carrots, parsnips and Brussels sprouts. These were the underdogs of the vegetable kingdom.

8. Back to basics
There is an interest in getting back to the basics of food. Fusion is not for everyone’s palate. People want a pure and simple dining experience, from the menu, to flavors, to presentation. Today, even the way restaurateurs write their menus has changed. Now less is more; it’s about utilizing great ingredients and classic cooking techniques.

9. Health is here
People love anything with a healthy aspect. Health and weight concerns continuing to drive customer choices. After all, customers are purchasing more fresh seafood, prepared foods that are grilled and whole-wheat pasta dishes with lighter sauces.

10. Local, seasonal seafood
People are experimenting with local seafood. The usual grouper, Florida lobster and stone crabs are always popular, but more and more people are now interested in local varieties such as bluefish, mackerel, red and black grouper, and even octopus.

Top restaurant  trends you’ll be seeing in restaurants

The National Restaurant Association’s annual survey asked more than 1,800 chefs, who are members of the American Culinary Federation, to rank nearly 215 food and beverage items, preparation methods and culinary themes to reveal the hottest restaurant trends in 2010.

Here are the top trends you’ll be seeing in restaurants listed how they ranked with the chefs:

1. Locally grown produce

2. Locally sourced meats and seafood

3. Sustainability as a culinary theme

4. Mini-desserts

5. Locally produced wine and beer.

6. Nutritious kids’ meals

7. Half-portions/smaller portions for a smaller price

8. Farm-branded ingredients

9. Gluten-free/food-allergy conscious meals

10. Sustainable seafood

11. Super fruits

12. Organic produce

13. Nutrition as a culinary theme

14. Simplicity/back to basics as a culinary theme

15. Regional ethnic cuisine

16. Non-traditional fish (including barramundi and Arctic char)

17 . Newly fabricated cuts of meat (including Denver steak and pork flat iron).

In addition to menu trends, the survey included alcoholic beverage trends listed here from how the ranked with the chefs:

• Local wine/beer
• Culinary cocktails
• Artisan liquors

Organic beer/wine/spirits
• Food-beer pairings
• Craft beers
• Bar chefs/mixologists
• Gluten-free beer
• Specialty beer
• Organic cocktails

As for trendy food preparation methods:

• Liquid nitrogen freezing/chilling
• Braising
• Sous vide
• Smoking

Hope you enjoyed it. Leave me a comment and let me know what you see in the future of culinary delights and trends.

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