Juicing. The juice craze is spreading fast. I think juice is hot for health and revitalization. I also like working with fresh extracted juices in my cooking. Juiced veggies/fruits/herbs make beautiful clean sauces that really pop.

Fried chicken. Don’t get me wrong—I love it. But I fear the trend will result in sub-par chicken joints.

The “farm to table” thing is way too played! It’s my belief that as a restaurateur/chef that is our job. Duh! We have a responsibility to our guests, to the community, and to the environment to source and prepare locally. I don’t think it’s something we should boast about—just do it. E food@seattleweekly.com