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 ...

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