Gail Bellamy


Gail Bellamy
Executive Food Editor
Restaurant Hospitality
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.

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.
Bar-Building Ideas 
Beverage promotion ideas range from offering customers a wide range of choices such as extensive draft beer or tequila selections to creating new classics
Regional Inspirations 
American cuisine inspirations are all over the map, with an emphasis on regional cooking, local ingredients and farm-to-table seasonal promotions. That
Meaty Menu Ideas 
Meaty menu items span all types of menus, and all dayparts, as this month's recipe section demonstrates.
Dessert of Champions 
The culinary team of students from Newport Harbor High School in California took top honors in this year’s National Restaurant Association Educational Foundation (NRAEF) National ProStart Invitational held in Overland Park, KS
Stylish & Tempting: Desserts 
How's your sweet imagination? The dessert ideas in this month's recipe section will help get your creativity going, with specialties featuring fruit,
Penton Restaurant Group

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