SMALL PLATES: THE NEXT BIG THING
Small plate dining, epitomized by Spanish tapas and Middle Eastern/Mediterranean mezes, have become a hot way for diners -- and especially groups of diners -- to try "a little of this and a little of that" -- to mix and match with a variety of smaller portions.

"Small plate" refers not just to tapas, but to dishes in general that are designed to be ordered together and, appropriately enough, served on small plates. Some restaurants specialize in Asian fare, while others fill their small plates with seafood. Diners might order beef tenderloin skewers, Mexican chilies, and crab quesadillas, and then share them around the table. The style makes for a more social dining experience and allows diners to try a variety of dishes. In addition, it allows restauranteurs to be creative, experimenting with dishes that perhaps don't lend themselves to a full entree.

Look for small plate dining to become increasingly popular. It's hip, it's fun, and it's generally perceived as upscale, as it lends itself well to artistic presentation (and the opportunity to use trendy china and wares) and usually goes hand-in-hand with unique wines and specialty drinks.

Source: http://www.baltimoresun.com, http://www.onwisconsin.com

* * * * * * * * * * * * * * * * * * * * * *
FOODS COME CLEAN
An increased demand for "clean foods" has come along on the heels of recent consumer interest in whole grains, reduced trans fats, and more "truth in advertising" on nutrition labels.

The general direction of the clean foods movement is toward less-processed, less enhanced, and generally closer-to-nature food. Consumers want vegetables that are grown without pesticides and, preferably, grown locally. They want environmentally friendly foods, and responsibly raised, non-hormone-enhanced livestock. Soy milk and alternative foods have also become increasingly popular.

Within these general guidelines, styles vary. Raw food enthusiasts want food that has not been heated above 118 degrees, as they believe doing so destroys necessary enzymes. Vegetarians will simply avoid meat, but vegans, who eschew products made with any animal product, require foods that do not contain any animal oils, dairy, or dairy derivatives, and which have not been prepared on surfaces or with utensils that are also used for animal products. Organic cuisine comprises foods which have been raised according to certain guidelines of ecology and environmental responsibility.

* * * * * * * * * * * * * * * * * * * * * *
DINERS LOOK FOR MORE CULTURAL CUISINE
As people become increasingly sophisticated and worldly, a side-effect is that the usual ethnic cuisine isn't enough anymore. Today's diners are looking more for dishes that are more authentic and more culturally-specific. So Italian has been joined by some of its sub-species: Moroccan and Tunisian. Mexican has been joined by dishes from Central and South America. Chinese food has taken on the flavors of different Asian regions, each distinct from the others.

These regional specialties have been joined by an increasingly diverse spectrum of foods from less common backgrounds. According to "Consumer Marketing: The Taste Experience," by Carol L. Christison, the following statistics represent the percentage of consumers who enjoy:

* Cajun food: 25%
* Spanish food: 19%
* French food: 17%
* Japanese food: 17%
* Greek food: 15%
* Middle Eastern food: 15%
* Thai food: 14%
* German food: 12%
* Caribbean food: 11%