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.

4 tips for creating a cool summer beverage program 
Seasonal drinks can give your beverage sales a bump
6 creative twists on Latin comfort food 
Recipes update traditional favorites
Chicken ideas with south-of-the-border flair
The following recipes provide a range of ways to spice up seasonal menus
Reinterpret bread and cheese combos for bar snacks 
Don’t underestimate the allure of getting creative with additional proteins, especially in combination with fruit
Create signature hummus for bar menus 
The traditional chickpea version of hummus lends itself to variations
Restaurants toast global bar food 
Here are a few ideas from chefs who are tweaking tradition in a drink-friendly way
6 crispy bar foods to pair with cocktails, craft brews 
Fried potatoes in several forms get upgraded, while creamy avocado gets a crunchy coating
8 variations on the classic Derby Day mint julep 
What happens when mixologists shake up tradition by using this minty cocktail as a jumping-off point?
Seafood salads take on global flavor 
Revitalize your salad menu with creative seafood offerings
A modern spin on fruit salads 
Combined with chicken, turkey or cheese, these definitely aren’t the fruit salads your mother used to serve
5 ways to make the most of beets 
Salads appeal to the beet generation
Soup: The perfect cold-day comfort food
Start with chicken broth and put your own spin on soup recipes
Restaurant desserts take a savory note
Are your customers ready for foie gras ice cream?
Fruit and vegetable soups feature unusual pairings 
Create signature soups that incorporate cozy pairings
Fruit and vegetable soups incorporate cozy pairings 
Create signature soups that feature unusual pairings
Penton Restaurant Group

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