Smoke, paprika, fine flours, ricotta and specialty fats are among the 2011 food trends that are heating up as restaurateurs head toward the second quarter of the year, a Seattle research firm said Thursday. “Chefs are infusing everything from cocktails to duck fat to shrimp with aromatic smoke,” said Melissa Abbot, director of culinary insights at Hartman Group Inc. in Seattle, who provided an overview of the hottest themes on menus during a webinar entitled “Progressive ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.