Lantern

News and Events

Halloween at Lantern

Join Lantern this Halloween for the first time since 2003! Enjoy our full dinner menu in the dining room, bar and garden patio until 10:00pm and our late-night menu from 10:00pm-2:00am. Call now for reservations- 919.969.8846


On November 3rd, John T. Edge, Director of the Southern Foodways Alliance, will debut the short film Cortes Finos, which focuses on how southern traditions and immigration complement and coexist. Andrea will join Ashley Christensen, Ricky Moore, & Scott Crawford, along with Farmers’ Jamie DeMent & Richard Holcomb of Coon Rock Farm for an engaging panel conversation. Get more information and tickets here.


Boudin Bourbon & Beer in New Orleans

On November 7th 2014, Andrea is cooking Louisiana shrimp boudin with bahn mi sauce at Emeril Lagasse Foundation’s Boudin Bourbon & Beer in New Orleans Louisiana. Get more information and buy your tickets here.


Nordic Food Lab Dinner

On Thursday, October 2nd Lantern joined forces with our friends at Panciuto, Mateo Tapas, ONE Restaurant, and The Umstead to cook a 5-course dinner inspired by the work of Nordic Food Lab (restaurant noma’s flavor incubator) and celebrated the end of the month-long collaboration Subnature and Culinary Culture (which included the construction of an earthen smokehouse in the middle of Duke campus).

Subnature refers to aspects of the natural world we typically shun, particularly in the kitchen. The crazy and delicious menu included long-needle pine, raw milk, fermented cherries, tobacco, with wine pairings by Cave Taureau’s Noel Sherr. Special guests will include Josh Evans of the Nordic Food Lab, all the way from Copenhagen.

Limited seats were on sale. All the details here.


Brûléed Muscadine Sundae

Crème fraîche ice cream, pistachio cream, spiced red wine caramel, toasted pistachios.

Thanks to James Creek Orchards for the muscadines and scuppernongs!

Dreaming of an Indian Summer?

We've got one for you! Darjeeling-infused bourbon, lemon, Dr. Elmegirab's teapot bitters.


LanternTable hosted Transplanting Traditions Community Farm Benefit Dinner

Tuesday, October 7, 6:30 pm

Lantern joined Transplanting Tradition’s farmer/chef Khai Nyui Tow for a celebration of Karen Burmese food to support aspiring refugee farmers in Orange County. The five-course dinner featured rare & delicious southeast Asian ingredients including water gourd, Thai pumpkin, pennywort, lemongrass and roselle buds, all grown by Karen refugee farmers. A short presentation and documentary screening with the Transplanting Traditions Youth Team followed the meal.

100% of proceeds benefited the farm in its work to provide agricultural resources and education to refugee farmers at its 4-acre incubator site just south of Carrboro. The dinner was $90 per person, including all beverages, tax and gratuity.


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