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.

Build a Better: Brunch 
Creative promotions, new recipes and tempting drinks boost morning business.
8 makeovers of classic Mediterranean dishes 
Recipes draw on the cuisines of France, Spain, Greece, Italy, Turkey, Morocco
Build a Better: Vegetarian-friendly menu choice 
Chefs are upping the ante on vegetable presentations to keep pace with trends.
Celebrate a fan favorite: chicken wings 
On July 29, National Chicken Wing Day, put your own spin on this promotable, beer-friendly classic.
Bar designs that tap into the new counter culture 
Take a look at five creative bar designs
Build a Better: Table setting 
How does your dinnerware stack up with current trends?
10 elevated comfort-food recipes 
Get chefs' down-and-dirty recipes
Build a Better: Lobster promotion 
Summery menu ideas for over-the-top or understated lobster dishes.
Menu Moves: Restaurant desserts inspired by state fairs and summer carnivals 
Chefs tap into their inner child to create nostalgic desserts
8 contemporary BBQ recipes blur borders 
Invigorate summer menus with these ideas
Build a Better: Carrot dish 
Explore carrots as appetizers, entrees, sides and desserts.
Menu Moves: Go bananas with summer cocktail recipes 
Mixologists have figured out clever ways to incorporate banana flavor into drinks.
Build a Better: Tofu dish 
Versatile tofu is finding a spot on more casual menus.
Build a Better: Ceviche 
Celebrate the marinated seafood dish all summer long
Martinis shake up summer drink promotions 
Toast National Martini Day on June 19
Penton Restaurant Group

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