The Top 10 Food Trends for 2011 according to the National Restaurant Association Chef's Survey are:

1) Locally sourced meats and seafoods

2) Locally grown produce

3) Sustainability

4)Nutritionally balanced children's dishes

5) Hyper-local (own butchering, retsurant gardens)

6) Sustainable seafood

8) Gluten free/food allergy conscious menus

9) Half portions-smaller portions for smaller price

10) Farm/Estate branded ingredients

Chef Gary's Secrets he is willing to share:

• Before cooking seafood, get all the moisture off by patting down with paper towel.
• Use xanthum gum for health conscious alternative to butter and cream.
• Use boiled beets to color sauces and pickles
• Make a roux for gumbo by baking at 400 degrees instead of the stove top method.
• Ripen tomatoes on an open rack, not in the refrigerator
• Freeze bananas when they start to turn and defrost when readyt for use for banana puree or banana bread

FUN FACTS