Organic makes top food trends for 2013

Nat. Restaurant Association's 'What's Hot' list

BALTIMORE - Local, fresh and organic. These terms have been on the tip of everyone’s tongue over the last few years, and for dining out, they’re essential.

The National Restaurant Association released a list of the top food trends for eateries across the country.

According to Chef de Cuisine Brad Willit, using local sustainable foods is one of the most popular trends at Baltimore's  B&O American Brasserie.

"It's good for the economy. It's good for your body. It's good for the farmer you’re buying it from,” he said. “You're supporting the farms and their families. And they are putting their products in your restaurants. People are coming to eat at your restaurants and they are going to recognize the quality at which you are serving."

In Baltimore, there’s a lot of local seafood.

"We have great oysters,” said Chef Brad. "They take all the tops that we shuck. They put them in a bucket. Then they bring them right back out to the farm so that they can create their own natural growing system," he said describing the regeneration program.

But the real question is, how do you get your kids to eat that healthy meal while you’re out? Problem solved.

"We have everything here that is kid friendly. Their parents just have to want to order it for them," said Brad. "Their parents don't have to come in and order chicken fingers for them. They can come in and say 'Oh I'd like the piece of fish with the Carolina gold rice."

Here’s a list of the NRA’s What’s Hot in 2013

1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Environmental sustainability as a culinary theme
5. Children's nutrition as a culinary theme
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
7. Hyper-local sourcing (e.g. restaurant gardens)
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole grain items in kids' meals

11. Farm/estate branded items
12. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
13. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
14. Ethnic-inspired breakfast items (e.g. Chorizo scrambled eggs, coconut milk pancakes)
15. Fruit/vegetable children's side items
16. Health/nutrition as a culinary theme
17. Half-portions/smaller portions for a smaller price
18. House-made/artisan ice cream
19. Black/forbidden rice
20. Food trucks

 

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