News and Events
Roasted duck and matzoh ball soup with cracklings
New Drink! Dulcinea … Madeira, licor 43, peanuts, peaty scotch
A note from Drew:
I think that a really unfortunate trend in cocktails these days is to eschew sugar in all forms. I like the idea of a sweet drink that combined some unusual ingredients, but finished with the unmistakable smoke of an islay scotch. It just so happened there was a scoop of roasted peanut ice cream in the wait station the day I was working on it. A sip of one and a bite of another brought me to a boozy, Snickers-like drink. Sort of an adult version of the buttery nipple.
UN BUEN CARNICERO AT LANTERN
On March 16th, with our friends from Vittles Films and Cliff's Meat Market, we had an informal screening of Un Buen Carnicero and Collards in the Cafeteria. We served up Negra Modelo at the door and house-made snacks, including Tolo's famous chorizo.
100% of proceeds went 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.
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.
Photo by John Kernick
Andrea shares her recipe for mussel soup with Saveur Magazine.
Our kitchen’s 5 favorite fish you need to get your hands now on with recipe ideas. http://fandw.me/1xF8Bwi
We are honored to be included in Southern Living’s “100 Places to Eat Now”!
Art in the AlleyArtist 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
Learn more about
Student Action with Farmworkers
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
Recipe from Cooking in the Moment:
Cherry stone panna cotta
From Cooking in the Moment: A Year of Seasonal Recipes