Craft Beer Holds on to Top Spot in 2017 Canadian Chef Survey


TORONTO — Craft beer and microbrews came out on top for the third year in a row in the annual restaurants Canada Chef Survey.

“Craft beer continues to dominate, but new trends are breaking ground,” says Shanna Munro, Restaurants Canada’s president and CEO. “The restaurant industry is always innovating and experimenting with different flavour palettes to push the boundary.”

The top ten trends for 2017 also include:

• Food smoking
• Charcuterie/house-cured meats
• Sous vide
• Locally sourced foods (Locavore)
• Gluten-free/food allergy conscious
• Sustainable seafood
• Ethnic condiments (e.g. Sriracha, raita/raitha, chimichurri, soy sauce, sambal)
• Pickling
• Asian twists on condiments (e.g. Sriracha ketchup, kimchi mayo)

“Trends come and go, but these solid, innovative products are here to stay and grow,” says chef Charlotte Langley, culinary curator for RC Show 2017, taking place Feb. 26 to 28 in Toronto. “Watch for fermented and fresh-to-go options. Seaweed is in, so we can give our oceans a break. It’s an ethically sourced product that’s great for you and our food economy.”

New for this year’s survey, chefs were asked to name the quintessential Canadian food. Top choices included maple syrup, poutine and beef/Alberta beef.

More than 560 professional chefs participated in Restaurants Canada’s eighth annual Canadian Chef Survey, conducted by independent market research firm BrandSpark International.

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