Top Menu Trends

By / Magazine / March 26th, 2010 / 1

The first-ever Canadian Chef Survey has revealed some very interesting menu trends for 2010.

Local, sustainable and organic food choices top the list of what’s hot in Canada’s restaurant kitchens. The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA). The chefs were asked to rate a variety of menu items and cooking methods as either a ‘hot trend,’ ‘yesterday’s news,’ or ‘perennial favourite.’

Here are the top picks for 2010.

Top 10 Canadian Menu Trends

10. Superfruits (e.g. acai, goji berry, mangosteen)
9.  Bite size mini desserts
8.  Small plates, tapas, mezzo, dim sum
7.  Free-range poultry, pork
6.  Nutritional, healthy cuisine
5.  Simplicity, Back to basics
4.  Artisanal cheeses
3.  Organic produce
2.  Sustainability
1.  Locally sourced food

Top 10 Up and Coming Canadian Menu Trends

10. Non-traditional fish (e.g.branzino, Arctic char, barramundi)
9.  Quinoa
8.  Middle Eastern cuisine
7.  Gluten-free cuisine
6.  New, fabricated cuts of meat (Fabricated? Really? Right, I’m a little afraid of what “fabricated” actually means!)
5.  African cuisine
4.  Organic alcohol
3.  Vegan entrées
2.  Gluten-free beer
1.  Ancient grains (e.g. kamut, spelt, amaranth)


Looking at the small things that make life great and the people who create them.

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