TORONTO — Craft beer/microbrews is the number-1 hot trend in Canadian restaurants again this year, according to Restaurants Canada’s 2016 “Canadian Chef Survey.”
The survey includes responses from members of Restaurants Canada, the Canadian Culinary Federation and the industry at large. Almost 500 professional chefs across the country identified the most popular menu items and cooking methods, as well as up-and-coming culinary trends.
Rounding out the top 10 trends are: charcuterie/house-cured meats; ethnic sauces; locally sourced foods; food smoking; house-made condiments/sauces; gluten-free/food allergy conscious; inexpensive/under-used cuts of meat; organic produce; and leafy greens.
Up-and-comers include ethnic cheeses, house-made pickles and chef-driven fast-casual concepts.
