March 3, 2015, Toronto – There’s no doubt that
beer is dear to Canadians. Craft beer/microbrews is the hottest trend on
Restaurants Canada’s 2015 Chef Survey, with local foods and leafy
greens coming in second and third.
beer is dear to Canadians. Craft beer/microbrews is the hottest trend on
Restaurants Canada’s 2015 Chef Survey, with local foods and leafy
greens coming in second and third.
Chefs across the country identified the menu items and cooking methods
at the peak of popularity:
- Craft beer/ microbrews
- Locally sourced foods (locavore)
- Leafy greens (e.g. kale, Swiss chard, mustard greens, collard greens, dandelion, beet greens)
- Food smoking
- Charcuterie/ house-cured meats
- Gluten-free/ food allergy conscious
- Quinoa
- Sustainable seafood
- Inexpensive/ underused cuts of meat (e.g. beef cheek, brisket, pork shoulder, skirt steak)
- Ethnic sauces (e.g. sriracha, raita/raitha, chimichurri, soy sauce)
“This is craft beer’s time to shine,” said Restaurants Canada interim president and chief executive officer Donna Dooher, in a news release. “Canadians are seeking out
niche, local flavours, and it’s a trend that’s moved beyond the plate
and into the glass.”
After taking the top spot last year, gluten-free fell considerably to
No. 6, the release said. While restaurateurs will always be mindful of food allergies,
gluten-free may no longer be top-of-mind for diners looking to try
something new.
Sustainable seafood is new to the hot trends list, and reflects
Canadians’ growing love affair with greener, healthier choices. The
debut of ethnic sauces shows chefs are not afraid to spice up their
dishes with bold, new flavours. In tandem with this trend, ethnic
appetizers and unusual herbs make the top 10 up-and-comers list of menu
items gaining popularity.
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