Local Food and Wine Tops National Restaurant Association's 2010 Trends List

 
Locally grown produce, locally sourced meats and seafood, sustainability, locally produced wine and beers, and mini desserts top the list in the "What's Hot in 2010" survey from the National Restaurant Association. Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals, and sustainable seafood.


According to Michael Ty, CEC, AAC, American Culinary Federation National President, the trend toward professional chefs using local foods is ..."retro — it’s what we did in the past when chefs relied on local markets because we did not have the luxury of today’s transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable." That sentiment goes double for the home cook. What could be more pleasurable than preparing meals with Indiana's fresh, in-season, and local foods?

For the whole report, click here.

Photo: Make your own "trendy mini-dessert" at home.  Honey Walnut Bites--Mix some local honey with cooled toasted walnuts and serve in miniature pre-baked, cooled miniature phyllo cups. A drizzle of melted bittersweet chocolate over them could't hurt.