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.

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
Seafood Inspirations 
Grilled, glazed, seared, marinated, breaded or broiled no matter how it's prepared, seafood is a big winner on restaurant menus. Let's begin with starter
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

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