Chefs rate top trends for 2010

WASHINGTON Sustainability and locally grown and sourced ingredients topped the list of the hottest menu trends for 2010, according to data collected by the National Restaurant Association.

The NRA surveyed 1,854 members of the American Culinary Federation in October and asked them to rate 214 food and beverage items, preparation methods, and culinary themes as a hot trend, yesterday's news or a perennial favorite. The results of the survey were released Tuesday.

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