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Top Trends In Chicken And Pork Restaurant Cuisine

September 8, 2010: 06:35 AM EST
US Foodservice says the top restaurant and foodservice cooking trend for pork and poultry dishes this summer was ethnic-accented barbecue. Southern barbecue recipes continued to dominate in establishments, but ethnic variations gained attention, especially Caribbean/Latin and Korean flavors. Another top trend was the emphasis on fresh, healthier “grilled” dishes cooked on exhibition-style grills as customers watched. Many full-service restaurants are offering breakfast entrées beyond the traditional breakfast hours, highlighting hickory- or applewood-smoked bacon, honey ham or Italian sausage. Other trends: snack and small plate menus, spicier sandwich menus, unusual cuts of pork like fried or braised pigs’ feet and ears, novel sausage flavors, new kids menus, lighter dishes and sauces featuring citrus flavors, and bolder chicken salads with smoky-hot chipotle, piquant fruit notes and Asian accents.
"Greatest Hits: Top 10 Trends for Pork and Poultry", US Foodsight, September 08, 2010, © US Foodservice
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