Expect more African flavors, new cuts of meat, housemade charcuterie in 2017

December 9, 2016

In 2017, the U.S. will be a global culinary village where condiments, sausages and pickles are made in house, according to the National Restaurant Association’s annual What’s Hot 2017 Culinary Forecast.

The NRA surveyed 1,298 chefs who are members of the American Culinary Federation and asked them to select from a long list of trends which are heating up, which are cooling down and which are perennial favorites.

In recent years, local sourcing of meat, seafood and produce have topped the list, and they did again this year, although the NRA categorized the results differently, listing perennially trending topics such