If there’s one word that sums up the direction among chefs as we move into the coming year, it’s healthy. Locally sourced, sustainable, and good-for-you menu items dominate the National Restaurant Association’s “What’s Hot” culinary forecast for 2013. Topping the results were locally sourced meats and seafood and locally grown produce. This goes hand in hand with the trend toward sustainable seafood, which also made the list. Sourcing locally also benefits ...

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