Looking into crystal bowl of food future

Paper straws, plant-based alternatives and drinkable desserts are some of Canada’s latest, hottest dining trends, while cannabis-infused products are leading the charge for what’s next on the menu, says the recent Restaurants Canada’s 2019 chef survey.

Each year, Restaurants Canada asks chefs from across the country to help identify the industry’s most popular menu items and cooking methods, and share their top picks of what’s trending now and coming up next in restaurants. Nearly 300 professional chefs participated in the survey and, apart from the obvious – sustainable seafood, sous vide cooking and locally sourced – new inspirations include house-made condiments and sauces, paper straws and pickling.

(courtesy Dave Ellis)

And, of course, anything – from sweet to savoury, snacks to cocktails – with cannabis.

Restaurants Canada (formerly CRFA) is a growing community of more than 30,000 foodservice businesses, including restaurants, bars, caterers,

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