Foodies, here's your number one New Year's Resolution: Time to Twitter up!  Twitter is truly the hotbed of what's hot -- which is exactly why Foodies love it. They love being on the inside of the hottest new trends so they can serve Shaksuka or Barramundi before anyone else. They love discovering new products, from superfruits to artisan ice creams.  They love following the hottest Food Lists on Listorious. So it wasn't surprising to see this survey of Chefs by the National Restaurant Association getting lots of retweet action.  Drum roll please:

Top 20 Trends

1 Locally grown produce
2 Locally sourced meats and seafood
3 Sustainability
4 Bite-size/mini desserts
5 Locally-produced wine and beer
6 Nutritionally balanced children’s dishes
7 Half-portions/smaller portion for a smaller price
8 Farm/estate-branded ingredients
9 Gluten-free/food allergy conscious
10 Sustainable seafood
11 Superfruits (e.g. acai, goji berry, mangosteen, purslane)
12 Organic produce
13 Culinary cocktails (e.g. savory, fresh ingredients)
14 Micro-distilled/artisan liquor
15 Nutrition/health
16 Simplicity/back to basics
17 Regional ethnic cuisine
18 Non-traditional fish (e.g. branzino, Arctic char, barramundi)
19 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
20 Fruit/vegetable children’s side items

Top Trends by Category

Appetizers/Starters
1 Amuse bouche
2 Mini-burgers/sliders
3 Appetizer combos/ platters
4 Appetizer salads
5 Asian appetizers (e.g. tempura, spring rolls/ egg rolls, satay, dumplings)

Main Dishes/Center of the Plate
1 Locally sourced meats and seafood
2 Half-portions/smaller portion for a smaller price
3 Sustainable seafood
4 Non-traditional fish (e.g. branzino, Arctic char, barramundi)
5 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

Sides/Starches
1 Quinoa
2 Braised vegetables
3 Brown/wild rice
4 Steamed/grilled/roasted vegetables
5 Buckwheat items

Desserts
1 Bite-size/mini desserts
2 Artisan/house-made ice cream
3 Dessert flights/combos
4 Savory desserts
5 Gelato/sorbet

Breakfast/Brunch
1 Ethnic-inspired breakfast items (e.g. Asian- flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
2 Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta, Japanese)
3 Fresh fruit breakfast items
4 Seafood breakfast items (e.g. smoked salmon, oysters, crab cake)
5 Prix fixe brunches

Kids’ Meals
1 Nutritionally balanced children’s dishes
2 Fruit/vegetable children’s side items
3 “Kid cuisine”/gourmet children’s dishes
4 Children’s entrée salads
5 Ethnic-inspired children’s dishes

Produce
1 Locally grown produce
2 Superfruits (e.g. acai, goji berry, mangosteen, purslane)
3 Organic produce
4 Exotic fruit (e.g. durian, passion fruit, dragon fruit, paw paw, guava)
5 Micro-vegetables/ micro-greens

Ethnic Cuisines and Flavors
1 Regional ethnic cuisine
2 Ethnic fusion
3 North African/Maghreb
4 Latin American/Nuevo Latino
5 Southeast Asian (e.g. Thai, Vietnamese, Burmese, Malaysian)

Other Food Items/Ingredients
1 Artisanal cheeses
2 Black garlic
3 Ancient grains (e.g. kamut, spelt, amaranth)
4 Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)
5 Flower syrup/essence

PreparationMethods
1 Liquid nitrogen chilling/ freezing
2 Braising
3 Sous vide
4 Smoking
5 Oil-poaching/confit

Culinary Themes
1 Sustainability
2 Farm/estate-branded ingredients
3 Gluten-free/food allergy conscious
4 Nutrition/health
5 Simplicity/back to basics

NonalcoholicBeverages
1 Specialty iced tea (e.g. Thai-style, Southern/ sweet, flavored)
2 Organic coffee
3 Agua fresca
4 Green tea
5 Flavored/enhanced water

Alcohol andCocktails
1 Locally-produced wine and beer
2 Culinary cocktails (e.g. savory, fresh ingredients)
3 Micro-distilled/artisan liquor
4 Organic wine/beer/ liquor
5 Food-beer pairings

What will be the hottest restaurant concept trend in 2010?

Restaurants with gardens (e.g. rooftop, back-yard, communal) 33%
Cooking classes/demonstrations 18%
Street food and mobile food trucks/carts 15%
Restaurants on farms 13%
Gastropubs 12%
Other 6%
Featured butchers 3%

What is the best source of hot, new food/beverage ideas?

Television (e.g. Food Network, cooking shows) 23%
Trade shows/conferences/seminars 22%
Independent restaurants 21%
Magazines 14%
Other 7%
Culinary schools 6%
Celebrity chefs 6%
Retail 2%
Chain restaurants 1%

What will be the hottest kitchen equipment trend in 2010?
Environmentally friendly (e.g. saving energy, conserving water) 55%
Productivity-enhancing (e.g. speeds cooking, labor-saving) 23%
Multi-purpose 15%
Specialty/novelty 4%
Mobile/portable 3%
Other 1%