Who said food trends had to end with the entrée? Certainly not the growing number of chefs and restaurateurs who are tweaking their dessert selections to reflect the currents evident elsewhere on the menu. Mindful of the need to coax a few more dollars from the customers they manage to draw, operators are giving their after-meal treats a splash of the hot trends that are helping to sell entrées, sides and appetizers — ultra-fresh local ingredients, identified by their source, or ...

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