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"  Local, local, local. In case you haven&amp;#039;t heard locally sourced food is big, and according to chefs around the country, it&amp;#039;s just going to get bigger. The National Restaurant Association asked over 1500 chefs, all members of the non-profit American Culinary Federation, to predict the top restaurant trends for 2011, and the resounding answer was local. According to Nation&amp;#039;s Restaurant News, which partners with the NRA, locally sourced meats and seafood and locally grown produce tied as the number one trends, with a whopping 86% of chefs naming them as key movements in the food industry. Many of the other trends had similar bents - &amp;quot;simplicity,&amp;quot; &amp;quot;farm-raised,&amp;quot; and &amp;quot;artisan&amp;quot; were big buzzwords. &amp;quot;[The trends] for 2011 are reflecting larger societal trends, underscoring that American diners are becoming more and more interested in what&amp;#039;s on their plate,&amp;quot; Hudson Riehle, senior VP of NRA&amp;#039;s research group, told Nation&amp;#039;s Restaurant News. &amp;quot;Sustainability and nutrition are becoming key themes in our nation&amp;#039;s nearly one million restaurants.&amp;quot; Ethnic food and ingredients also made the list as growing trends, and the surveyed chefs predicted that food trucks and pop-up trends would continue to surge in popularity. Here&amp;#039;s the top 20 trends for 2011:  Locally sourced meats and seafood Locally grown produce Sustainability Nutritionally balanced children&amp;#039;s dishes &amp;quot;Hyper local,&amp;quot; such as restaurants with their own gardens and chefs who do their own butchering. Children&amp;#039;s nutrition Sustainable seafood Gluten-free food and being food allergy conscious Simplicity/back to basics Farm/estate-branded ingredients Micro-distilled/artisan liquor Locally produced wine and beer Smaller portions for smaller prices Organic produce Nutrition/health &amp;quot;Culinary&amp;quot; cocktails, for example ones that have savory or fresh ingredients Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender Fruit and vegetables as children&amp;#039;s side items Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes Artisan cheeses  The full 13-page list can be found here. So tell us, what restaurant trends would you most like to see exploding in the New Year? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a38366/2011-will-be-year-of-the-local-according-to-nations-chefs/>