Locally sourced ingredients and sustainability topped the list of top trends in restaurants for next year, according to an annual survey of chefs by the National Restaurant Association. The NRA asked 1,527 chefs, all members of the American Culinary Federation, what they expected to be top of mind in 2011. Tied at No. 1, with 86 percent of chefs identifying each of them as important trends, were locally sourced meats and seafood and locally grown produce. Sustainability came in as the ...
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