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
Menu Inspirations Featuring Eggs 
Eggs work equally well for morning menus, appetizers and late-night bar foods.
Morning Meals 
Simple bacon-and-eggs breakfast traditions are still going strong, but morning menus are evolving.
Menu Inspirations Featuring Eggs 
Eggs work equally well for morning menus, appetizers and late-night bar foods.
market place 
Fruit Solutions Dole Fresh Frozen Fruit helps you offer year-round fruit on your menu to please health-conscious patrons. For ideas about menuing fruit-forward dishes, and for recipes in every menu category, including the sauteed peaches and spinach ...
Beer—The Other Bubbly 
Promotions built around craft-brewed beers
11 unusual combos for unusually good sandwiches 
These eye-catching recipes have the added advantage of helping sandwich-loving customers enjoy more fruits and vegetables.
Forecasting the Year’s Flavors 
Giving vegetables a global accent
A Half-Dozen Trends to Look For on Menus in 2012 
1. Going with the Grain We’ll continue to see increased enthusiasm for grain-based menu items as grainiacs gravitate toward rice, pasta, quinoa, barley and a host of heirloom and specialty grains. At Founding Farmers in Washington, D.C., for instance, ...
Chef Recipe of the Week 
Sandwiches sell. What’s more, their fillings, condiments and presentation styles have gone global. Check out Chef Jet Tila’s recipe for the Oxtail Banh Mi at Bistronomics in Los ...
Sandwich Creations 
Nostalgia sandwiches include classics such as club sandwiches, Reubens, BLTs and childhood favorites like grilled cheese.
Market Place 
Scallops With Bacon Offer two favorites in one bite: New Coastal Harvest™ Bacon Wrapped Scallops from American Pride Seafoods are premium quality and easy to prepare. The scallops are harvested fresh from the ocean, hand-wrapped in hickory bacon and ...
Chefs' Signatures 
Craveable signature items can help you carve out a memorable niche.
Market Place 
New products from Kronos Foods, Dole Foodservice, Seattle's Best Coffee and more
Emerging Cuisines 
Emerging cuisines can be defined as global influences that step forward, new fusions, and recipes catering to customers who have special dietary needs or preferences.
House-Made Specialties 
From charcuterie to infused liquors and ice cream, more restaurants are offering their own take on menu classics.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×