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.

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
Pineapple Upside-Down Martini 
Yield: 1 serving. 2 oz. Pineapple-and Vanilla-infused Vodka 1/2 oz. grenadine syrup 3 oz. pineapple juice for garnish, pineapple wedge and cherry Shake
Tuna Fritters 
Yield: 4 fritters. 2/3 cup rice as needed, vegetable oil 6 oz. Chicken of the Sea Chunk Light Tuna in Spring Water 1/4 cup milk 2 eggs, separated 2 Tbsp.
Stoli Around the World 
Yield: 1 serving. 1/2 oz. Stoli Ohranj Vodka 1/2 oz. Stoli Razberi Vodka 1/2 oz. Stoli Cranberi Vodka 1/2 oz. Stoli Strasberi Vodka 1/2 oz. Stoli Persik
New England Rice and Shrimp Fritters 
Photo Credit: USA Rice Federation Yield: 24 servings. BATTER: 6 cups flour 6 eggs 1/4 cup olive oil 1/4 cup melted butter 2 Tbsp. Old Bay Seasoning as
Bourbon Fizz 
Yield: 1 serving. 3 oz. Maker's Mark Bourbon 1 oz. Praline Liqueur Splash Herbsaint Liqueur Splash club soda for garnish, orange peel Pour ingredients
Fried Clam Fritter Sticks 
Photo Credit: Sea Watch International Yield: 8 servings. 2 15-oz. cans Sea Watch Whole Ocean Clams SEASONED FLOUR: 1 cup all-purpose flour 2 Tbsp. cayenne
Chocolate Lover's Martini 
Yield: 1 serving. 1 1/2 oz. Van Gogh Dutch Chocolate Vodka 1 1/2 oz. Van Gogh Vanilla Vodka 3/4 oz. Dark Creme de Cacao Shake and strain into a chilled,

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