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Locally produced meat, seafood and produce are this year’s hottest trends for restaurant menu items, according to more than 1500 chefs who responded to a survey conducted by The National Restaurant Association in October 2010. The chefs (members of the American Culinary Federation) were asked to rate 226 food and beverage items, cuisines, culinary themes and preparation methods, as “hot trend,” “yesterday’s news” or “perennial favorite” for restaurant menus in 2011.
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