After several years of showcasing simple, sometimes rustic cuisine, Toronto’s restaurant scene may be about to embrace a little extravagance.
That’s according to Donna Dooher, exec chef at Mildred’s Temple Kitchen and chairperson of the Canadian Restaurant and Foodservices Association.
The CRFA has just published the results of its survey of 300 Canadian chefs on menu trends for 2012. The average foodie wouldn't have much trouble guessing most of them on the list, which is headed up by “Locally produced and locally inspired dishes.” Sustainability, food-allergy-conscious cuisine and farm ingredients are also on there.
Though the nationwide top five is rounded out by “simplicity,” Dooher says she expects Toronto’s restaurants to start mixing things up. The reason? You can thank Canada’s (relatively) healthy economy.
“After the economic downturn we saw a lot of back-to-basics cooking,” says Dooher. “From now on, I think we’re going to see a lot more playfulness in the kitchen.”
But don’t get too excited, that doesn’t mean chefs are going to start whipping up extra-decadent food. Quite the contrary. Also on the CRFA’s 2012 trends list was healthy foods.
“Canadians are very food savvy and concerned about what they’re eating. As members of the food-service industry we’re responsible for what they eat,” says Dooher.
Still, a little decadence never hurt anyone, did it?
