with Andrea Nguyen, April 22, 2008
On Tuesday, April 22nd we welcomed award-winning cookbook author and teacher Andrea Nguyen to Lantern for a special six-course spring Vietnamese dinner. Nguyen shared dishes from her James Beard nominated cookbook, "Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors".
Each dish was paired with a sherry or fresh white wine from Spain by Chapel Hill's own
Andre Tamers of de Maison Selections.
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Andrea Nguyen's Blog
Recent mention in New York Times
Old Chickens Never Die, They Just Bubble Away
by Jane Sigal
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Diver scallop sashimi with Japanese 7-spice oil and spicy local cress
Braised Niman Ranch pork spare ribs with Vietnamese caramel & black pepper
Pan roasted local asparagus with butter, soy and a poached Fickle Creek Farm egg
Japanese Pot on Fire - braised beef short ribs with housemade oxtail dumplings and local spring onions, green garlic, turnips, radish and fresh wasabi
Learn about the Lantern Table
Lantern's 2008 Riesling Update
