"I'm seeing a lot more charcuterie happen. We're now seeing ways to source meats from farms I can walk to, [where I can say,] feed this pig acorns or persimmons. It matters. The heritage pork thing is huge."

"I'm seeing a lot more charcuterie happen. We're now seeing ways to source meats from farms I can walk to, [where I can say,] feed this pig acorns or persimmons. It matters. The heritage pork thing is huge."

Bill Glover, executive chef, Gallerie Bar & Bistro

"Sugar. That's an element becoming more highly controlled. [We'll see] the use of more tinctures, as opposed to syrups, to add flavor without sweetness. It's eliminating the overuse of sugar as a way to bring a flavor into the drink." Nicole Hollerman, manager and bartender, Veritas Tavern

"One thing I would like to see on more menus is sea urchin. It has the texture of foie gras but comes from the ocean with a clean saltiness and almost umami characteristics. I'm working on a sea urchin dish for our winter or spring menu."

Seth Lassak, executive chef, Wolf's Ridge Brewing

"Things are starting to trend toward sour beers. Within the craft beer community, [we're seeing more] fans of sour beer and places that are producing sour beers. I think that stuff is really going to keep growing."

Colin Vent, head brewer, Seventh Son Brewing Co.