Get ready for mangosteen!
Photo: Motoyen’s Flickr
The National Restaurant Association has the latest predictions of next year’s trends, via their annual chef’s survey. Besides the obvious stuff (locavorism, sustainability, simplicity, blah blah blah), they see a rise in “superfruits” (acai, goji berry, mangosteen, purslane), “non-traditional fish” (branzino, Arctic char, barramundi), and “newly fabricated cuts of meat” (Denver steak, pork flat iron, Petite Tender). [NRN]
