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
Mediterranean Accent 
Good Stuff: Roasted Gorgonzola-stuffed sweet onions are bursting with flavor Its twists and turns can elevate simple recipes to sublime dining experiences,
Barbecue and Beyond 
GETTING GOOD MARKS: There's something compellingand appetizingabout foods from the grill. SUMMER SANDWICH: This kentucky Barbecue Turkey sandwich combines
Profitable Poultry 
POP AND POW: Kung Pao Chicken Lollipops pack a wow at Sino. Chicken, turkey, duck and quail: They're all included in this month's recipe section. And,
The Latin Influence 
Turkey Trio: A gracefully garnished and artfully plated specialty from Cuba Libre. Sounds, Scents, Sights and Flavors: Rosario's Mexican Cafe Y Cantina
Smoked-Grilled Filet Mignon Burrito with Stew of Nopales, Huitlacoche and Wisconsin Queso Fresco 
From Chef Guillermo Pernot of Pasion!, Philadelphia. Yield 6 servings.Filet:1 Tbsp. sugar1 Tbsp. granulated garlic1 Tbsp. ancho chile powder1 Tbsp. ground
Speaking of Salads... 
CRAB AND GO: This dungeness crab salad takes off with california avocado and citrus. BANANA BLOSSOM SALAD: Chicken meets Asian pear; fried shallot rings
Signs of Seafood Times 
NEXT GENERATION SURF AND TURF: Trout with Prosciutto and Sage Leaves. SOUTHERN ACCENT: Pecan Catfish with Mango Jalapeno Chutney. TRIO of TASTES: Seafood
Breakfast Breakthroughs 
RISE AND SHINE: the Belt is a Blt with egg on its face, the creation of chef Heather Terhune, South Water Kitchen. Crab and Goat Cheese Torte SECRET AGENT
Meat & Greet 
GO-WITHS: Sauces, sides and chutneys like Sweet Vidalia Onion andCinnamon Honey are great steak-enhancers. Nothing says luxury like hearty steaks and
The Sandwich Generation 
No, we're not talking about the personal lives of Baby Boomers, we're referring to a whole slew of people who love sandwichesand for good reason. Sandwiches
Fowl Fare 
NICE SLICE: Honey-Grilled Turkey Tenders with Peanut Sauce. You've got it because your poultry-loving customers want it. And they continue to demand creative
Timeless Design 
TIMELY AND TASTY: Vintage clocks and original architectural features work together in this space where the kitchen and dining room are separated by a
Cheese for Choosy Customers 
SWEET AND CREAMY COMBO: The traditional pairing of Gorgonzola with wIldflower Honey is favored by many restaurants, including Zuni Cafe in San Francisco.
Private Dining by Design 
WELL-INTEGRATED ART: Barbara Lazaroff collected reliefs from Asia, and we built them into the wall and repeated the decor of the glass-with-bamboo screen,
Bardot Martini 
Yield: 1 serving. 1 3/4 oz. Ciroc Snap Frost Vodka 1 oz. orange juice 1/2 oz. Grand Marnier 1/2 oz. lemon-lime soda for garnish, orange twist Shake and
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