According to the National Restaurant Association survey of chefs, the following are “hot” for 2008:

1. Bite-size desserts
2. Locally grown produce
3. Organic produce
4. Small plates/tapas/mezze
5. Specialty sandwiches
6. Craft/artisan/microbrew beer
7. Sustainable seafood
8. Grass-fed items
9. Energy drink cocktails
10. Salts (e.g. sea, smoked, colored, kosher)

Bite-sized desserts. Yay! Big portions force diners to share. Who wants to share dessert? I mean, who WANTS to as opposed to who feels FORCED into it by huge portions. My favorite? Sampler plates with lots of bite-sized desserts.

Locally grown produce. Nice. Funny to think of this as a trend rather than a way of life, but whatever.

Organic produce. Not sure if Walmart organic is a good thing or not, but if it means people are paying more attention to produce, that’s good.

Small plates. As long as you don’t end up spending $60 and feel hungry, I’m down with this one too.

Specialty sandwiches. Is this like what they serve at Craft where my grilled cheese and mushroom sandwich was sliced with a tuna-laden knife? If so, I’ll pass.

Craft/artisan/microbrew beer. Really? This is a new trend? Color me bored.

Sustainable seafood. Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood was one of my favorite books last year. This feels like an imperative to me. Either we go sustainable or we can forget eating clean and safe seafood in the future.

Grass-fed items. I suppose they mean meat? I’m trying to warm up to it. Really. But I am so used to fat in meat…

Energy drink cocktails. Scary.

Salts. I’m kind of growing bored of this one too, does that mean I’m ahead of the curve? Obsession with salts seems very 2004.

What trends are you most excited about or most tired of?

What’s Hot for 2008 17 March,2008Amy Sherman

  • Anonymous

    Amy, are there places in SF Bay Area to get sampler plate desserts? I’d like to go to them.


  • Amy Sherman

    Here are the ones I know:

    Jardiniere (always great!)
    Bonne Bouche Platter $13
    Espresso Crème Brûlée, Opera Cake, Petite Tarts,
    Cookies, Fruit Jellies, Chocolate Truffles and Candies

    Also Circa does one
    CIRCA Dessert Sampler
    S’more Sundae
    Bananas Foster Cheesecake
    Brioche Doughnut Holes w/maple crème anglasie
    Apple Pie Crème Brulee

    The restaurant “Sauce” in Hayes Valley does one
    Sauce Sampler
    Little bit of this and a little bit of that, Ice Cream
    Smash PB&J and Doughnuts
    trust us…

    I’ve heard Postrio will do one on request for a minimum of two people.


Amy Sherman

Amy Sherman began blogging in 2003, because all her
friends and family were constantly asking her where
and what to eat. Three months after it launched,
Forbes chose her blog, Cooking with Amy, as one of the
top five best food blogs, praising her writing as
“smart, cozy and witty”. Since then her blog has been
featured and recipes reprinted in many newspapers and
magazines in the U.S. and the world.

In addition to regularly updating her blog, Amy is a
guest contributor to the blog, and
Contributing Editor of Glam Dish. She also writes
restaurant reviews for SF Station.

Her focus on Bay Area Bites is primarily cookbook
reviews along with some interviews and current events.

Amy is a recipe developer and freelance food writer.
She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.

She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.

Sponsored by

Become a KQED sponsor