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National Restaurant Association
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Chef Survey: What's Hot In 2009
Keeping up with food and beverage trends is crucial to develop the right menu mix. Restaurant diners are more adventurous and sophisticated than ever and look for menu items that satisfy their tastes and preferences.
That's why restaurateurs turn to the National Restaurant Association to help them stay abreast of the hottest menu trends.The Association each year surveys professional chef members of the American Culinary Federation.Their responses help pinpoint culinary innovations on menus around the country.The latest survey, conducted in October 2008,was based on the input of more than 1,600 chefs. Respondents ranked nearly 210 items by how trendy they would be in 2009.
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Featured Recipe
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Chipotle Citrus PorkCourtesy of www.sysco.com Ingredients
5741701 PORK CHOP B/I C/C 4 OZ SEAS BCH BLK 2.00 EA 6743748 SAUCE BBQ CHIPOTLE CITRUS SWTBABY 2.00 OZ 2203024 TOMATO CHERRY FRESH SYS IMP 3.00 EA 1008606 SQUASH YELLOW FCY FRESH PACKER 2.00 OZ 1008598 SQUASH ZUCCHINI FCY FRESH PACKER 2.00 OZ 1101872 BRUSSEL SPROUT FRSH PACKER 2.00 OZ 5229331 SPICE PEPPER BLACK GRND PURE IMP/MCC 0.20 OZ 5847011 OIL OLIVE POMACE ITALY AREZZIO 1.00 OZ 9806456 SPICE GARLIC SALT IMP/MCC 0.20 OZ
Preparation
1. Prepare vegetables by slicing tomatoes and brussels sprouts in half and squash in 1/4" slices
2. Drizzle with olive oil and season with salt and pepper
3. Roast in 350 oven for 8 - 10 minutes
4. Baste raw pork chops with BBQ sauce
5. Grill to desired doneness and serve with roasted vegetables
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Restaurant Growth Sysco Edition
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Complimentary Subscription
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