071210 Small Portions, Alternative Meats Are “Hot”

The hottest trends on restaurant menus include small plate entrees, grass- fed and free-range items and alternative red meats and game, according to a survey of more than 1,000 professional chefs.

The National Restaurant Association's "What's Hot What's Not" survey, conducted in October, asked 1,282 chefs to rate 194 foods, beverages, cuisines and preparation methods as "hot," "cool/passé" or "perennial favorites."

Topping the list for entrees and main dishes were small plate/tapas/mezze style servings, which 73 percent of participants rated as "hot". Over half the chefs polled also put grass-fed items, free-range items and alternative red meats and game animals such as buffalo, ostrich, venison and emu on the hot list.

The chefs also gave the nod to preparations that incorporate ethnic cuisines, flavors and ingredients.

Only 33 percent of chefs surveyed rated beef as hot, but 55 percent rated it as a perennial favorite. Similarly, 30 percent rated pork as hot, with 46 percent calling it a perennial favorite

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