On balance: I'm hoping for some balance between craft and hospitality, neighborhood and upscale. This will require some loosening up on our parts, perhaps, plus a little more will on the public's part to get off the vodka cranberry and Moscow Mule trains. And hope upon hope, though I speak of balance and fun and simplification, the trend I'm asking Santa for is to not have to try to constantly be everything to everyone all the time.
Chris Cina, executive chef, Breckenridge/Wynkoop On just about everything: Artisan sodas, carbonated fresh fruit juices and infusions; Asian-flavored American comfort foods; local, "zip code" honeys; hearty greens like kale, beet greens, chard, turnip greens and mustard greens; more snacking and minis -- mini-shakes, mini-cupcakes, chicken bites, pinwheel sandwiches and more finger foods on bar menus; over-regulation of local and artisan products; flavored popcorn; pickling fresh vegetables; and breakfast all day long.
John Broening, chef-owner, Spuntino On farming: We'll see more year-round local greens, thanks to farmers like Peter Volz of Oxford Gardens, who's partnering with Elliott Gardens in north Denver to grow his superb greens during the off-season. At Spuntino, we are now using his delicious greenhouse-grown mizuna, arugula, Lacinato kale and spinach. The drought needs to be factored into any discussion of local agriculture. If we have another low-precipitation year in 2013, like we did last year, all local agriculture is going to be threatened. Remember that 90 percent of Front Range water goes toward agriculture.
Mary Nguyen, owner/executive chef, Parallel Seventeen and Street Kitchen Asian Bistro On nutrition, food allergies and locality: As consumers become more health-conscious, I think we'll see a move toward making dishes more nutritious and healthy with the same level of flavor that's expected of a restaurant-grade meal. Along those same lines, vegetables will take a more predominant space on menus as people become more aware of the sustainability of seafood and meat, as well as the expected rising cost of meats on a restaurant's profitability. In addition, as an industry, we'll have to be more sensitive to diners' food allergies and intolerances. I also think that local/sustainable will become even more pervasive as more chefs and restaurants are growing and/or producing their own produce, honeys, cheeses, syrups and the like.