Local sourcing of meat, seafood and produce is expected to remain a top culinary trend in 2015, but nose-to-tail cooking, bruschetta and kale salads are on the decline, according to an annual survey of chefs conducted by the National Restaurant Association.   For its "What’s Hot in 2015" Culinary Forecast, released Wednesday, the NRA surveyed nearly 1,300 chefs, all members of the American Culinary Federation. They were given a list of 231 items and asked to rate them ...

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