Deborah Scott<\/strong><\/p>\n Indigo Grill, Island Prime\/C-Level, Cohn Restaurant Group<\/p>\n Upcoming: \u201cMore small restaurants and bars are using food trucks to supply their menus, bringing the cost of build-out down. Thorn Street Brewery in North Park is a great example. They repurposed an old warehouse into an ale house, and are currently using a rotation of food trucks to keep the menu fresh.\u201d<\/p>\n Outgoing: \u201cFancy techniques and crazy avant garde stuff.\u201d<\/p>\n \u00a0<\/strong><\/p>\n Sam the Cooking Guy<\/strong>(Sam Zien)<\/p>\n TV personality<\/p>\n Upcoming: \u201cI think we\u2019ll see quite a few restaurants start carrying interesting, less-expensive cuts of meat like skirt steak, flat-iron steak and rib eye cap. They\u2019re super delicious and you don\u2019t have to play $20 a pound for them like aged steaks. I\u2019d also like to see more butchers come back and more sustainable fish on menus.\u201d<\/p>\n Outgoing: \u201cI\u2019m a fan of pork belly, but enough already. I\u2019d also like to see the term \u2018farm-to-table\u2019 go away. Isn\u2019t everything ultimately farm-to-table? And \u2026 cake pops. Blow them off the map.\u201d<\/p>\n \u00a0<\/strong><\/p>\n Jon Mangini<\/strong><\/p>\n URBN Coal Fired Pizza, BASIC and Gang Kitchen<\/p>\n Upcoming: \u201cIt\u2019s gotta be Asian because ever since I started the project for Gang Kitchen [now open in the Gaslamp District], I\u2019ve seen more Asian places opening up. Everything\u2019s about noodles, so I think I\u2019m on the right trend. I\u2019m also hopeful that we\u2019ll see more fine dining restaurants opposed to fast and casual.\u201d<\/p>\n Outgoing: \u201cPlease, no more restaurants that make you feel like you\u2019re in a forest of repurposed wood the second you walk through the door.\u201d<\/p>\n <\/p>\n Karen Krasne<\/strong><\/p>\n Extraordinary Desserts<\/p>\n Upcoming: \u201cGluten-free will continue to grow. Customers\u2019 enthusiastic feedback keeps me developing more layer cakes, cookies and layered mousses in a glass [trifle style]. Desserts can be just as delicious and decadent without gluten. Even brides want their cakes as such.\u201d<\/p>\n Outgoing: \u201cI\u2019d like to see the trend of mixing odd things like bacon and veggies with chocolate go away.\u201d<\/p>\n <\/p>\n Joe Busalacchi<\/strong><\/p>\n A Modo Mio and Busalacchi Restaurants<\/p>\n Upcoming: \u201cI think we are going to see smaller portions served at restaurants. People aren\u2019t eating as much as they used to so creating smaller portions with more options to choose from will be essential to pleasing the customer. We\u2019re already seeing a trend towards using less flour and switching to organic, gluten-free options.\u201d<\/p>\n Outgoing: \u201cOversized entrees.\u201d<\/p>\n <\/p>\n Elijah Freebairn<\/strong><\/p>\n Uptown Tavern<\/p>\n Upcoming: \u201cI\u2019m a big fan of off-cut types of protein such as pork or beef cheeks and short ribs instead of filet mignon. We\u2019ll continue seeing slow-braising techniques for these meats because they turn out way more flavorful.\u201d<\/p>\n Outgoing: \u201cI\u2019d like to do away with tapas-style menus, which doesn\u2019t seem so cost-friendly to consumers. I\u2019d rather see it go more toward appetizers, entrees and desserts for a complete experience.\u201d<\/p>\n \u00a0<\/strong><\/p>\n Joe Magnanelli <\/p>\n Ricardo Heredia<\/strong><\/p>\n Alchemy<\/p>\n Upcoming: \u201cI see more chefs getting involved with cocktail making and pairing them to their foods. I\u2019m also seeing Scandinavian food slowly emerging, with chefs using indigenous Scandinavian ingredients with modern cooking techniques.\u201d<\/p>\n Outgoing: \u201cI\u2019m sick of seeing menus beat down and overuse the term \u2018sustainability\u2019 when it may not be 100 percent true.\u201d<\/p>","protected":false},"excerpt":{"rendered":" Uptown, celebrity chefs dish on what\u2019s in and what\u2019s out for 2013 By Frank Sabatini Jr. | SDUN Reporter Dining trends over the past decade have been paradoxical, with some changing faster than it takes to consume a pork slider and others displaying the tenacity of an under-ripe artichoke.<\/p>","protected":false},"author":726,"featured_media":245710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Culinary predictions through the crystal ball","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11551,11550,11555],"tags":[],"class_list":["post-245709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-news","category-top-stories","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/245709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=245709"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/245709\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/245710"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=245709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=245709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=245709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Culinary](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2013\/01\/web-sam_5-300x175.jpg\" "\\"web")
\n<\/strong>CUCINA urbana
\n<\/em>Upcoming: \u201cRecently on the East Coast we\u2019ve noticed a lot of in-house distilling where bars have oak barrels and are making their own whiskey. But I was inspired to bring the concept to the heart of the house with barrel-aged balsamic and red wine vinegars. I think it\u2019s something totally unique for 2013.\u201d
\nOutgoing: \u201cI\u2019ve recently saw someone post a picture of a caprese salad with a mozzarella balloon, parmesan powder and balsamic caviar, all on top of a poor-quality Roma tomato. The tomato is supposed to be the star of the dish. You don\u2019t need to manipulate ingredients to the point of non-recognition. Let\u2019s get back to basics.\u201d<\/p>\n