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Winnipeg Free Press - PRINT EDITION
African cuisine top trend for 2012
TORONTO -- African cuisine, black garlic and gluten-free beer are among the top menu trends for this year while Kobe beef, mini-burgers and cupcakes are yesterday's news, according to a survey of Canadian chefs.
Red rice and Peruvian cuisine, also on the list last year, were among the top five items that are increasing in popularity and could spike the next trend, the Canadian Restaurant and Foodservices Association said in a release.
The CFRA survey, based on responses from 300 professional chefs, added vegetable ceviche, micro-distilled/artisan liquor, goat, game bird appetizers such as duck and quail, and savoury ice creams to their top 10 list.
Black garlic is a type of fermented garlic with a rich, molasses-like flavour.
Expected to continue for 2012 are locally inspired dishes and locally sourced foods, ethnic fusion and Thai cuisine, bite-sized desserts and organic/fair-trade coffee and green tea.
Popular preparation methods cited by the chefs included cooking with tea and filtered water, fermenting, liquid nitrogen chilling/freezing and pickling.
Superfruits like acai, goji berry and mangosteen and heirloom apples are among hot produce items, the chefs said.
The top 10 menu items or ways of preparing food that are always popular are roasting, searing/sautéing, Italian cuisine, shellfish, fresh fruit, grilling, scallops, wine, French cuisine and hot tea.
Rounding out the top 10 list of items that are declining in popularity because customers are less interested: foams, gazpacho/cold soups, tilapia, Cajun, sea bass, flavoured/enhanced water and energy drink cocktails.
-- The Canadian Press
Republished from the Winnipeg Free Press print edition April 25, 2012 D1
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