molecular
100 mile
local, artisanal products, such as exotic cheeses continuing to grow. artisanal butter, exotic honeys.
in bread - more hearth/wood fired
I think Americans are disenchanted to an extent with things how they are in a general sense, politically, whatnot, perhaps this will fuel a desire for more trends like above, the molecular for escapism and fun, and the others for a return to more "organic" approach
also the public seems to be becoming more savvy as to the origin quality of their foods, there's more media coverage on that, so more people are starting to learn the difference between things like a shrimp from a farm from China or Thailand, and a wild one.
Raw foods still seems to be growing its own subculture, seeing some influence on chefs
Also less-cooked meats, like really low temp sous vide (say like duck breast sous vide at 130F, Susur Lee gets the credit for that one), more popularity on things like lobster carpaccio, cured salmon/salmon tartare, ceviche, continued raw-esque treatments for tuna, elk carpaccio, whatever.
just throwing out some ideas...
I always hope for more elegant, cleaner food, less butter butter butter in everything.;)
