Food Trends 2012

     You can call 2012 the Year of the Potato.  It will be deconstructed, rearranged, infused, grilled, chilled and, liquified.  Artisanal farms will claim their fame for producing the tastiest, most vitamin packed and, most organic.  You will soon learn the names of all potato farms across the globe competing for the trophy of the high end spud estate.
     There will be the use of locally grown products from poultry, fish, produce to, alcoholic beverages.  With more demand from consumers ,the local farm will rise again and, prosper because of so much demand from restauranteurs , chefs and, corporate accounts.   We will see more and, more seasonal ingredients on the menus.   Restaurants will be displaying what "featured farm" the day's produce, poultry, etc. came from on blackboards and, server's speeches.   Farm names and, addresses will suddenly be the new catch phrases used by folks who try to impress.
     Other food trends according to Huff Post Food, ABC News and, the American Culinary Federation:
2.  Anything nutritional for children, enforcing healthier school    lunches, mini-meals and, snacks.  Childhood obesity is causing Type 2 Diabetes at an alarming rate, even very high cholesterol are being reported and, it's all due to poor diet and, exercise.  
3.  Gluten Free & Food Allergy conscious items
4.  Farm Branded items
5.  Wireless/mobile pay at the table technology options
6.  More cocktail inventions containing "Bitters"
7.  Fast-Casual restaurants especially the Asian cuisine
8.  Lots of local crafted Tap beer, sour ales and, lambics.
9.  American comfort food infusions like Grilled Cheese infused
     Vodka.
10.  The Cuban sandwich and, the French Dip
11.  Upscale Tequila spirits
12.  Pretzels everywhere; incorporated into everything from
       crusted fish to ice cream.
13.  Rabbit and, Goat meat.  Rabbits produce rapidly and, goats can
       live in inhospitable pastures which make them both cheaper to
       raise.
14.  Chicken skin.   Out with the boneless/skinless chicken breast
       and, finally in with the chicken skin's distinct flavor and,
       moisturizing qualities.
15.  Sous Vide machines.   Don't ask.
16.  Pine Tree and, Eucalyptus flavors in sauces and, BB- Que rubs.
17.  Huge breakfast choices on menus.  Breakfast menus will now
       be offered in restaurants that once frowned upon this arena.
       Belgium waffles with creative toppings will be the lure.
18.  Asian noodles
19.  Specialty hot peppers