As part of the sustainability theme of our trip, we shop at farmers' markets as much as we can. Saturday I biked to Manitowoc's waterfront market, where dozens of vendors offered such delights as sweet corn, peaches, blueberries, and pattypan squash. I filled my backpack to groaning capacity. |
| How can you NOT love eggs from "Yuppie Hill Farms"? |
Then, later in the week, we heard about "Field to Fork," a restaurant in Sheboygan that uses lots of local ingredients in its offerings. Of course DD and I HAD to bike up the hill for breakfast--strictly for research purposes, you understand.
According to the National Restaurant Association’s 2010 annual survey of more than 1,800 professional chefs, the hottest trends on restaurant menus in 2010 were expected to be 1) local sourcing of ingredients, 2) sustainability, and 3) nutrition. Sounds promising!
Of course, Restaurants and Institutions magazine identified "inventive deep fried foods" and "fried eggs as a garnish for just about everything" as among THEIR top food trends for this year. So when a restaurant offers a burger made from local grass-fed beef, topped with an egg from local free-range chickens, and accompanied by a side of deep-fried homemade pickles, just remember "local sourcing" and "nutrition" are two separate categories!
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