Gail Bellamy

Gail
Bellamy

Gail Bellamy
Executive Food Editor
Restaurant Hospitality
e-mail: gail.bellamy@penton.com
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.

Articles
Seeking the yes! in yesterday’s recipes  2
With more restaurants revisiting heirloom and retro recipes, I decided to take a romp through Restaurant Hospitality’s past.
Does your restaurant need a tone chaperone? 
As a restaurant operator you’re not selling sounds, but have you noticed that music selections seem to be moving closer to complementing the food?
Beer-friendly fare with flair 
The drinking-and-dining culture may have taken a casual turn with gastropubs, but customers are still serious about seeking out quality brews and food.
The nose knows  1
We’ve all heard the adage that customers eat first with their eyes. Now it seems restaurant-goers are also likely to lean over their plates for a big anticipatory sniff.
When food is poetry 
Restaurant Hospitality executive food editor Gail Bellamy writes of poetry and arugula in a new column, Bellamy: Bean There, Ate That.
Five recipe ideas with an Asian accent 
Flavor combos and presentations to spice up summer menus
Food revolution: Seattle’s Space Needle celebrates 50 years  1

The Seattle Space Needle’s 50th anniversary will be celebrated in high style at its SkyCity restaurant located at the 500-foot level. The month-long May promotion puts a new spin on the event with its “fresh from the past” menu.  The five-dish tasting menu is priced at $62 (a nod to 1962, the year the Space Needle opened) and features dishes by iconic Seattle chefs who rose to prominence in the decades they represent. Proceeds benefit the favorite charity of each participating chef.

 

Mimosas, bacon rule at top brunch spots 
Customers in search of hangover cures gravitate to bacon, eggs and cheese
Appetizers with allure 
Bar food, tapas, starters, small plates. . . no matter how they’re listed on your menu, the fact is that customers are crazy about those spicy or savory items that complement cocktails, beer and wine.
Feeling lucky? Five contests you can enter now 
Take note of the current batch of contests for foodservice professionals. The sponsors are looking for great recipes, great restrooms and more.
Ten tempting recipes for National Soyfoods Month in April 
Take a look at these ideas for featuring plant-based protein on your menu, including recipes that use edamame, tofu, tempeh and more
Five fruit-inspired appetizer and drink recipes for spring  1
Take a look at appetizer and beverage recipes featuring fruit, from a whole-fruit margarita to grilled pineapple.
Four egg ideas for spring menus 
Chefs give eggs creative riffs, from pairing them with lamb to using duck eggs rather than the typical chicken eggs.
Six melty and memorable sandwiches for National Grilled Cheese Month 
Chefs use cheeses ranging from brie to blue to create sandwiches that celebrate National Grilled Cheese Month.
Three winners from Meatless Monday recipe contest 
C-CAP Meatless Monday recipe contest winners

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