Craft Beer, Signature Cocktails And Organic Wine Top List Of Restaurant Beverage Trends

Craft Beer, Signature Cocktails and Organic Wine Top List of Restaurant Beverage Trends, National Restaurant Association Research Finds

Survey of more than 1,000 American Culinary Federation member chefs reveals alcohol is hot culinary movement

(Washington, DC) New National Restaurant Association research shows that alcohol is among the hottest culinary trends in restaurants. A survey of more than 1,000 professional chefs - American Culinary Federation members - ranks craft beer, energy drink cocktails, martinis, mojitos, artisan liquors, organic wine and specialty beer in the top 20 trends. In addition to cocktails and bar drinks, alcohol is also used as an ingredient in cooking and as part of meals and menus through food-alcohol pairings.

"While wine, beer and spirits have always been part of the culinary arts and restaurant menus, specialty alcohol is increasingly popular right now," said Dawn Sweeney, President and CEO of the Association. "As American diners are growing increasingly sophisticated, adult beverages can be an important part of both recipes and meals. Alcohol tasting menus, or flights, are served by more restaurants, and pairing beer and wine with complementary flavors on your plate can very much enhance the dining experience. Our new International Wine, Spirits & Beer Event next spring will highlight all of these trends and allow restaurateurs to explore new ways to please their guests' palates in both dining rooms and bar areas."

"Specialty alcohol, craft and specialty beer in particular, is a very hot trend," said Chef John Kinsella, CMC, CCE, AAC, President of the American Culinary Federation and senior chef instructor at Midwest Culinary Institute in Cincinnati. "Organic wine is also very popular now, and ties into the overall growing trend of organic foods. I'm also seeing additional, innovative culinary uses of alcohol now, including flavoring items with alcohol essence, like we currently are developing with chardonnay-, cabernet- and merlot-flavored iced teas for example."

The overall top trends in culinary uses of alcohol are signature cocktails, closely followed by deglazing/reductions/sauces, food-beer parings and beer sommeliers, as well as food-wine pairings and wine sommeliers.

Conducted in October 2007, the Association's "What's Hot* What's Not"
survey asked 1,282 chefs (members of the American Culinary Federation) to rate 194 individual food/beverage items, cuisines and preparation methods as "hot," "cool/pass�," or "perennial favorites." The survey reveals that the hottest menu trends include - in addition to adult beverages - bite-size desserts and small plates, alternative source ingredients (such as organics, local produce, sustainable seafood, grass-fed and free-range items, and alternative red meats), and ethnic cuisines and flavors.

In this second annual survey, types of alcohol ranked high on the list of cool/pass� items - items that used to be hot trends, but are not anymore - include fruit/flavored wine, vermouth, mescal and rose/blush wine.

Next year, the National Restaurant Association will debut the International Wine, Spirits & Beer Event - the industry's first and only professional event focused exclusively on beverage alcohol. The Event will highlight vintners, distillers and brewers in exhibits, food-alcohol pairing demonstrations, and education programming focused on trends in alcohol, and will be held May 19-20, 2008, in conjunction with the 2008 National Restaurant Association Restaurant, Motel-Motel Show�. For more information, visit www.winespiritsbeer.org.

As the restaurant and hospitality industry's leading trade show, the
2008 Show will offer first-hand opportunities to expe