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.

How on-trend glassware can update your signature drinks 
Clear glasses, drinking jars, stemless and all-purpose designs are among the latest trends.
Cocktails get a jolt from coffee 
Coffee collaborates with spirits and rich flavors to create cool signature drinks.
Asian small plates recipes for mixing, matching and sharing 
These 11 recipes provide a tour of Asian tastes.
The ham and cheese sandwich, reimagined 
Ham and cheese sandwiches are a classic—but that doesn’t mean they can’t be tweaked
Cool cocktails and other spins on childhood summer treats 
7 ideas to help customers chill out on your patio
Winning warm weather recipe ideas 
Mangos and tomatoes star in these award-winning recipes.
Mighty meaty recipe ideas for restaurant menus 
Draw summer customers with inspired recipes for beef, lamb, pork, turkey, tempeh and more
Braised lamb shanks rise in the ranks 
Four ideas from chefs who menu this comfort food classic for meat lovers.
Pork for the fork, super starters and more 
A sampling of savory recipes from the 2014 Pork Summit
Trend blending: Red Robin's wine milkshakes 
Following the introduction of beer milkshakes, the new wine milkshake is part of what’s shakin’ at the burger purveyor
Buy one, save later deals dominate Father's Day promos 
Drinks and dining for dads, with beefed up ideas for your menu
Spice up your summer menu 
These seven south-of-the-border recipes complement seasonal beers.
Bar food that breaks away from the everyday 
These 12 drink-compatible international small plates take your guests on a trip around the world.
More mixologists embracing bitters 
Making your own bitters adds character to cocktails.
Margarita watch: Building buzz with beverages 
Cash in on this popular party day with Cinco de Mayo-worthy drink ideas.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×