WASHINGTON — Local sourcing, sustainability and kids’ health dominated the predictions for menu trends in 2013 based on a survey of chefs by the National Restaurant Association. A poll of over 1,800 members of the American Culinary Federation on “What’s Hot in 2013” found the top two menu trends for next year will be “locally sourced meats and seafood” and “locally grown produce.” Other green culinary concepts that made the top 10 ...

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