A Half-Dozen Trends to Look For on Menus in 2012

1. Going with the Grain
We’ll continue to see increased enthusiasm for grain-based menu items as grainiacs gravitate toward rice, pasta, quinoa, barley and a host of heirloom and specialty grains. At Founding Farmers in Washington, D.C., for instance, the “Simple Plates” that pair proteins and grains include combos like fish, barley and roasted vegetables; chicken, quinoa, zucchini and pine nut salad; and the beef, red rice, pickled vegetable and arugula sa

Register to view the full article

Register to view this article

Already a member? .