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.

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,
Sour Cherry Rice 
Photo Credit: USA Rice Federation Yield: 12 servings. 3 cups long grain white rice, uncooked 6 cups cranberry juice 1 1/2 cups dried cherries 2 3 pieces
Mango and Papaya Rice Trio 
Photo Credit: USA Rice Federation Yield: 12 servings. 3 cups long grain white rice, cooked, cooled 3 cups brown rice, cooked, cooled 1 cup wild rice,
White Grape Crush 
Photo Credit: California Table Grape Commission Yield: 1 serving. 5 seedless California white grapes 1 oz. Ciroc Vodka 1 oz. Tanquerey 10 Gin 3/4 oz.
Horseradish Risotto 
Photo Credit: MasterFoodServices Yield: 1-2 servings. 1 Tbsp. butter 3/4 cup heavy cream 2 Tbsp. prepared horseradish, drained 1 1/2 cups (1 package)
Strawberry Caipirinha 
Yield: 1 serving. 2 large strawberries, muddled 5 lime wedges 1 teaspoon sugar 1 1/2 oz. Malibu Rum 1/2 oz. fresh lime juice 1 oz. white cranberry juice
Minted Fruit Rice Salad 
Yield: 12 servings. 1 #10 can Dole Crushed Pineapple, drained, juice reserved as needed, water 3 cups uncooked long grain rice 1 1/2 cups cucumber, chopped
New Generation Sandwiches 
EDITED BY GAIL BELLAMY PRIMO PANINI: Prosciutto, mozzarella, white bean pure, and tomatoes work well together. As casual dining concepts continue to evolve,
All-Day Egg Ideas 
Eggs may be primo breakfast fare, but they're also an integral part of salad, appetizer and dessert recipes. At Sophia's in Boston, Jeff Fournier offers
Fruit for Dessert 
COOL BLUES: Blueberry Risotto Fritters are paired up with Ice Cream and Blueberry Ginger Sauce at The Red Cat, NYC. Peanut Butter and Godiva Truffle Terrine
A WHOLE LOTTA SHAKIN: At Sazerac, in Seattle, the salt and pepper shakers are custom-made by local artisans to add an element of drama to the tablesettings.
Tabletop Trends 
OUT OF THE BLUE: At Tsunami, blue wave plates distinguish the signature sushi. FORKS IN THE ROAD: Flatware at moto restaurant offers a burst of color,
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