Jobs We Love: Donna Cavato

ESY NOLA Putting down roots in a space that once held Katrina's swelling floodwaters, the Edible Schoolyard of New Orleans launched in 2005 as the first affiliate of Alice Water's garden and kitchen classroom project in Berkeley. With the help of over 300 eager students, the program has become a vital part of the city's community, providing organically-grown food and culinary education. We contacted the program's founding director, Donna Cavato, to hear about her work and why she's optimistic about America's eating habits. Read the interview here. Update: We misreported the number of children who participate in ESY NOLA. The program currently serves over 700 students.

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On the Menu: Erin Gleeson's Culinography in the Greenhouse Gallery

foie gras tacoOur latest Greenhouse Gallery exhibit has installed itself along with the new year, and it features the photography of Erin Gleeson, freelance photographer and instructor at the Fashion Institute of Technology. Her work has appeared in the New York Times, Gourmet, and Edible. (She's also shot a number of our events, a couple of which you can check out here and here.) For her show at the James Beard House, Gleeson has assembled a broad selection of subjects, including desserts by New York's most dynamic pastry chefs, like the foie gras–chantilly taco by Pichet Ong (pictured above). There are also striking images of

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Recipe: Icewine and Lobster Linguine

linguine You know and love maple syrup and have probably heard of poutine, but what about icewine, another import from our neighbors to the north? Made from grapes that have frozen while still clinging to their vines, icewine is a highly concentrated dessert wine that takes a lot of fruit and labor to make (and hence can cost a lot of money to drink). This luxurious seafood pasta dish begs for the splurge, though: the icewine complements the delicate sweetness of lobster meat, while bacon adds a welcome counterpoint. The overall flavor is otherworldly, and we're thanking Jason Parsons of the Peller Estates Winery Restaurant for it.

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Eye Candy: Stephanie Izard Cheeses It Up

dessert For her dessert course, Top Chef winner Stephanie Izard served creamy, caramelized slabs of Rogue Creamery Smokey Oregon Blue Cheese with bacon-glazed apples and marcona almond butter. Click here to view more photos of her event. (Photo by Joan Garvin)

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JBF News: Media Awards Deadline Approaching

medallion Along with tipping our toques to chefs and cookbook authors, the JBF Awards also spotlight outstanding journalists who help us keep up with the tastes, trends, and people that make up our expansive and dynamic culinary universe (to see last year's medalling media, click here). The deadline for 2010 JBF Media Awards submissions is this Thursday, January 7, so you have a few more days to send us articles, webcasts, reviews, and other content. You can find the entry forms here.

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Recipe: Slow-Baked Halibut with Cauliflower and Sicilian Pistachios

halibutA trio of pistachios, cauliflower, and sherry vinaigrette outfits this dressed-up halibut dish, which appeared on Jason Giordano's Beard House menu last month. It's delicious, healthy, and perfect for when you're feeling a bit ambitious in the kitchen on a weeknight.

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