Chef survey lists the top 10 food trends of 2010

Health nuts and celiac sufferers, rejoice. A survey of chefs reveals that 2010 will be the year of simplicity, sustainability and gluten-free beer. The list of top Canadian menu trends isn’t terribly surprising, as environmentally conscious diners have been forgoing imported produce in favour of all things Ontario for several years now, but considering all the poutine, burger and charcuterie joints that have been popping up in the city, we’re surprised these lists don’t show animal fat a little love. (The full lists, after the jump.)

As for future food trends, it looks like the salad bar at Whole Foods: ancient grains, vegan and gluten-free dishes, as well as quinoa. Organic alcohol and gluten-free beer are also listed alongside “new/fabricated cuts of meat” (if they’re talking about hot dogs shaped like burger patties, they’re horribly accurate).

The full list:

Top 10 Canadian Menu Trends
1.  Locally sourced food
2.  Sustainability
3.  Organic produce
4.  Artisanal cheeses
5.  Simplicity/back to basics
6.  Nutritional/healthy cuisine
7.  Free-range poultry/pork
8.  Small plates/tapas/mezze/dim sum
9.  Bite size/mini-desserts
10. Super-fruits (e.g., acai, goji berry, mangosteen)

Top 10 Up and Coming Canadian Menu Trends
1.  Ancient grains (e.g., kamut, spelt, amaranth)
2.  Gluten-free beer
3.  Vegan entrées
4.  Organic alcohol
5.  African cuisine
6.  New/fabricated cuts of meat
7.  Gluten-free cuisine
8.  Middle Eastern cuisine
9.  Quinoa
10. Non-traditional fish (e.g., branzino, Arctic char, barramundi)

• First-ever Canadian Chef Survey reveals top menu trends for 2010 [CNW]