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National Restaurant Association - Chefs: Blood sausage, wedge salads are yesterday's news

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Chefs: Blood sausage, wedge salads are yesterday's news

Professional chefs surveyed for the National Restaurant Association's annual culinary forecast say that blood sausage, wedge salads and vaporized cocktails are among items that are no longer hot trends on restaurant menus.

Topping the list of yesterday’s news in the What’s Hot in 2016 report are items that carry over from what chefs considered ex-trends in last year's report: insects as an alternative protein and foam garnish. Other items high on the list of items that are no longer trending for 2016 include bacon-flavored chocolate, molecular gastronomy, shrub cocktails, flatbread appetizers, and use of liquid nitrogen for freezing.

In addition to identifying yesterday's news items, the What's Hot in 2016 chef survey analyzes items that have lost momentum as hot trends since the previous year's survey. Some of those items still show up toward the top of the hot trends list, but fewer chefs now rate them as a hot trend, indicating that they are cooling off. For 2016, underutilized fish and kale salads top the list of trends that are losing steam, followed by fresh beans/peas, gluten-free cuisine, quinoa, and flower essence in cocktails.

"Despite being ranked as yesterday’s news, these items aren’t necessarily unpopular or uncommon. Some things might lose steam as hot trends, but may be moving toward becoming staple menu items. This is likely the case with molecular gastronomy, kale salads and gluten-free cuisine, for example,” said Annika Stensson, the National Restaurant Association's director of research communications. "However, other things may be fading from view over time, having lost novelty in an ever-changing culinary landscape."

The NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) – to identify trends on restaurant menus in 2016. The survey asked the chefs to rate 220+ culinary items as a hot trend, yesterday's news, or perennial favorite.

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