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.

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,
Open-Faced Country Ham Biscuit 
MUSTARD GLAZE:1 Tbsp. brandy3 Tbsp. white wine3 Tbsp. Maille Old Style Whole Grain mustard1 egg yolk, lightly beaten1/2 cup heavy cream, whipped to soft
Steaks and Chops 
Steaks and Chops Steaks and Chops Steak by itself is a luxurious classic; chops are a taste tradition as well. But todays restaurant operators are finding
Hot Stuff: Soups and Stews 
What is it about soups and stews, those one-bowl wonders, that makes them such perennial favorites? Theyre the ultimate "slow food," simmered until the
Irresistable Desserts 
IRRESISTABLE DESSERTS World influences on the menu may have started with appetizers, but global tastes have spilled over into the
Poultry: The Bird is the Word 
Poultry Poultry THE BIRD IS THE WORD When it comes to versatile menu ideas, think poultry. Chicken, duck and turkey recipes work equally well for casual
Grill Talk 
GRILL TALK GRILL TALK Barbecue menu offerings and grilled specialties are no longer limited to seasonal or regional fare. Theyve caught on in a big way
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