Nation’s Restaurant News senior food editor Bret Thorn revisits his menu predictions for 2013. Nancy, 2013 has pretty much come and gone. It was a year full of artisanal bread and gluten-free items, kale and quinoa, avocados, Sriracha sauce and a lot more Korean-inspired food than I expected. Looking back on what I predicted would happen food-trend-wise a year ago, I did pretty well, if I say so myself. Some of my predictions were safe bets, of course. I said chicken breast would be ...
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