Cafe Society

Trends without end: chef predictions for 2013 include simplicity, more local greens and pot (maybe)

What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors and pig farmers.

And while their insights and opinions are all over the map, one thing is clear: Denver's culinary scene is definitely going to be a conversation piece next year, both at home and across the country. Trend lists are like Twitter accounts: Just about everyone has one. But no one has a list as comprehensive as this...

Keeping reading for our first batch of predictions from local tastemakers.

See also: - Chef and Tell: David Bumgardner, exec chef of Williams & Graham, on moving your ass - Spuntino will undergo a remodel, expand its menu and pursue a full liquor license - In the kitchen with Doug Angerson: Hi*Rise shortbread cookies