Featured on the National Restaurant Association's annual culinary forecast are African flavors, new cuts of meat and house-made condiments.
Gaining muscle on menus are previously rare cuts such as shoulder tender, oyster steak, Merlot cut and Vegas Strip Steak.
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Chefs are showcasing skills and delivering signature experiences with house-made condiments, sausages, pickles and charcuterie. The latter allows chefs to reduce waste and cut food costs by using more parts of an animal.
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Asian flavored syrups, chorizo scrambled eggs and coconut milk pancakes are bringing global flair to morning fare.
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Such street food staples as pupusas, tacos, tempura, dumplings and kabobs are starring in gourmet dishes at full-service restaurants.
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Feeding consumer demand for transparency, chefs and restauranteurs are picking prized varietals of tomatoes, beans, apples and more.
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Whole grains, fruit, salads and lean proteins increasingly are offered on children’s menus, as chefs prepare more nutritious offerings for younger customers with a fun and flavorful presentation.
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Still relatively underexplored on American menus, African flavors are expected to gain favor, featured in dishes rich in whole grains, beans, vegetables and exotic spices. Predominant on the continent are such staples as harissa, plantains, cassava and piri piri sauce.
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