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.

Mediterranean Minis 
Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size
Meaty Fare 
If your customers crave hearty menu items such as steaks and chops and most restaurant patrons do check out this month's recipe section. According to
Doing Dessert 
Saving room for dessert is an American custom. What's more, creative presentations are great image-makers for restaurants. For instance, executive chef
Pizza & Pasta on the Plate 
When you consider America's love of pizza and pasta, the 15 recipes we're providing on the following pages are just a starting point. Creative chefs have
Light Latin Inspirations 
Flavors of South and Central America suit today's healthful dining focus, while satisfying customers who crave an out-of-the-ordinary experience. Consider
Accent on Poultry 
Take a look at the recipes on the pages that follow, and you'll see just how much world cuisines have contributed to the chicken, turkey and duck ideas
New Salad Heights 
Green is golden today, so your salad offerings are more important than ever. Not only do salads feature greens literally, they also reinforce your fresh
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

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