Gail Bellamy

Gail
Bellamy

Gail Bellamy
Executive Food Editor
Restaurant Hospitality
e-mail: gail.bellamy@penton.com
Phone: 216-931-9573
Follow Gail on Twitter: @GailBellamyRH

Gail Bellamy, Ph.D., CCP, executive food editor, has been writing about food and beverage trends for Restaurant Hospitality since the 1990s. She has maintained her Certified Culinary Professional status through the International Association of Culinary Professionals since 1999, received numerous journalism awards for her food and beverage writing, and served three terms on the board of the International Foodservice Editorial Council. She is an IFEC past president and recipient of its Betty Bastion Award for Outstanding Service.

While at Restaurant Hospitality, Gail also earned a Ph.D. in creative writing, taught food-related courses as an adjunct at The Mississippi University for Women Culinary Arts Institute and elsewhere, and hosted her own food radio program for several years. She is the author of six books and coauthor of The Vegetable Storybook, which won a Best in the U.S. 2010 Gourmand World Cookbook Award.

Articles
For Starters 
Appetizers these days offer a menu double-whammy, answering the customers' demands for small tastes of luxury items while providing you with a showcase
Cool Salads 
When your customers think of healthful foods, salads are probably among the first items that come to mind. Add to that the fact that today's salads feature
High Steaks 
For many customers, steaks elevate the dining experience. Steak can be a splurge food for celebrations, or a more frugal menu choice, depending on portion
Bowl League: Hot Stuff 
Soup is said to have been the first menu item offered in public restaurants. And while it might be food history in a bowl, soup is also every bit as trendy
Delicious Daybreak 
Many customers say breakfast is their favorite meal of the day. That's understandable, when you consider ideas like the ones several chefs have shared
Mediterranean Minis 
Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size
Meaty Fare 
If your customers crave hearty menu items such as steaks and chops and most restaurant patrons do check out this month's recipe section. According to
Doing Dessert 
Saving room for dessert is an American custom. What's more, creative presentations are great image-makers for restaurants. For instance, executive chef
Pizza & Pasta on the Plate 
When you consider America's love of pizza and pasta, the 15 recipes we're providing on the following pages are just a starting point. Creative chefs have
Light Latin Inspirations 
Flavors of South and Central America suit today's healthful dining focus, while satisfying customers who crave an out-of-the-ordinary experience. Consider
Accent on Poultry 
Take a look at the recipes on the pages that follow, and you'll see just how much world cuisines have contributed to the chicken, turkey and duck ideas
New Salad Heights 
Green is golden today, so your salad offerings are more important than ever. Not only do salads feature greens literally, they also reinforce your fresh
Appetizer Signatures 
At first glance, you might think 2008 is The Year of the Skewer, with appetizer recipe ideas such as Chef Duane Keller's American Lambsickles, Chef David
Asian Gracefully 
Adding Asian flair to your menu can be as subtle as incorporating traditional Asian ingredients and flavors into your favorite recipes, or as dramatic
Flavor Notes 
Ingredients alone don't create the cuisine. What about plating presentations, flavor combinations, and the blend of textures and colors that have helped

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