Lantern

News and Events

UN BUEN CARNICERO AT LANTERN

Join us at 6:30pm on March 16th at Lantern Table when our friends from Vittles Films and Cliff's Meat Market will join us for an informal screening of Un Buen Carnicero and Collards in the Cafeteria. We'll be serving up a Negra Modelo at the door and house-made snacks, including Tolo's famous chorizo.

100% of proceeds go to Kitchen Patrol, Lantern's project to help children discover the skills and inspiration they need for a lifetime of cooking and eating good food.

$20 per person, includes tax & gratuity. All benefit tickets are non-refundable.

Get more information and buy your tickets


Lantern Garden

We are happy to announce Lantern Garden is now open! Join us on the patio every evening for drinks and our full menu.


FOOD & WINE

Andrea shares her recipe for scallops in yellow curry with spicy grapefruit salad in the January issue of FOOD & WINE.


Edible Portland

Andrea talks slaughterhouses and ham sandwiches with Edible Portland's Underground Airwaves.


Tasting Table

Andrea stopped by Tasting Table and shared her recipe for Seared Duck Breast with Glazed Sweet Potatoes!


Southern Living

We are honored to be included in Southern Living’s “100 Places to Eat Now”!

5 Things You Need To Know In The South Right Now


Art in the Alley

Artist and musician Ron Liberti's most recent work was installed in Yates Alley on June 23. Commissioned by Lantern, the series of eight panels are each based on a detail from one of Liberti's celebrated rock posters.

A collection of his work is held at the Southern Folklife Collection in The Wilson Library at the University of North Carolina at Chapel Hill.


Eater: Watch Andrea Reusing's TED Talk on the Illusion of Abundance and the Invisibility of Farm Workers

Here's a thought-provoking TEDx Talk from Lantern's Andrea Reusing in which the Chapel Hill, NC chef urges the food world to "make a place for farm workers at the table." Reusing points out that we live in a world run amuck with "foodies," saying, "We have tote bags for our tote bags. Our compost piles have their own Tumblrs." But yet somehow still the food community often ignores "something that's much more fundamental to the way we live: the lives of the people who harvest the food that we eat." Eater


An interview in The Daily Meal.

Cooking in the Moment

Cooking in the Moment

Cooking In the Moment selected as one of the New York Times notable cookbooks of 2011!

A serious thank you to Serious Eats for including Cooking in the Moment with such great company in their favorite cookbooks of the year.

Recipe from Cooking in the Moment:

Cherry stone panna cotta

From Cooking in the Moment: A Year of Seasonal Recipes