As host of FoodNetwork.com’s series Dave Does, Dave Lieberman hits the streets in search of culinary trends and hot eateries. A personal chef and author of two cookbooks, he looked into his culinary crystal ball and saw a growing Slow Food movement and a return to intimate, cozy restaurants.

iVillage: What dining trend from 2006 will be passé?

Lieberman: Asian food as dramatic theater.

iVillage: What food trends will gain momentum?

Lieberman: An increasing emphasis on seasonal and regional ingredients. I’m passionate about food that I have a personal connection to in some way. And Slow Food, an interest in and care for how and from where your food comes to you, is a movement that will continue to gain strength at a rapid pace. I also think wood-burning ovens will become more prevalent. We’re going to see entire menus cooked or finished in a wood oven.

iVillage: Whole grains had a banner year. What’s the healthy buzz?

Lieberman: Healthy oils such as canola and sunflower oil will become more and more popular. These oils are great for high-heat cooking such as searing as well as for salad dressings and other raw applications, because they have a light, neutral flavor.

iVillage: In home entertaining, what will be the "It" food?

Lieberman: Simple Italian. We’re starting to see Italian-themed cookbooks and TV shows become blockbusters, which will influence how we’re preparing and serving food at home.

iVillage: What flavors will satisfy our sweet tooth?

Lieberman: We’ll see more fusion of cultural tastes. Savory flavors such as chili and salt with chocolate. Traditional desserts like panna cotta paired with exotic flavors like lychee and ginger.