A National Restaurant Association survey of more than 1,600 professional chefs members of the American Culinary Federation reveals that local produce, bite-size desserts, organics, healthful kids' meals and new cuts of meat top the “What’s Hot” list for 2009. Rounding out the top 10 trends are kids' vegetable/fruit side dishes, superfruits (including acai and mangosteen), small plates/tapas/mezze/dim sum, artisan liquor and sustainable seafood. In October, the NRA had surveyed 1,609 ACF ...

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