News and Events

Nordic Food Lab Dinner

On Thursday, October 2nd Lantern joins 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 celebrating 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 will include 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 are on sale now. All the details are 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 hosts Transplanting Traditions Community Farm Benefit Dinner

Tuesday, October 7, 6:30 pm

Join 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 will feature 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 will follow the meal.

100% of proceeds benefit 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 is $90 per person, including all beverages, tax and gratuity. To purchase tickets, please email

There are a few spots left for Small Potatoes Farm Fall CSA! You pick your own share at Johnny's in Carrboro 901 West Main St.

Saturday from 9-12am
Saturday pick up begins August 23 and ends November 15

Tuesday from 5-6:30pm
Tuesday pick up begins August 26 and ends November 18

Email Simon and Natasha at to sign up.

On Wednesday July 30, Lantern Table hosted Natasha McCurley and Simon Rose of Small Potatoes Farm for a dinner raised almost entirely on their 10 acre, highly diversified farm just west of Carrboro. The menu was centered around young, milk-fed goat and prime summer produce from Simon and Natasha.

100% of proceeds benefited Kitchen Patrol, Lantern's project to improve children's access to local food through cooking and eating together.


Every week a new late-night fried chicken plate for $7, all summer long

10 pm-2 am, Monday-Saturday in the the Lantern Bar & Garden

This week:

Kyoto-style fried chicken - miso-sake cured local cucumbers, lemon-chile

Follow @lanternnc for updates on next week's fried chicken!

Chatham Mills Pollinator Garden

Join Debbie Roos on a tour of the Chatham Mills Pollinator Garden, a forage habitat for pollinators such as honey bees, native bees, butterflies, flower flies, hummingbirds, beetles, and other beneficial insects. Tours run once a month through October.

Lantern Garden Beer Izakaya!

On Tuesday, April 22, Lantern Table hosted Fullsteam, Mother Earth and Dashi to celebrate North Carolina Beer Month with a party inspired by Japanese izakayas in our garden.

Chefs Andrea Reusing and Billy Cotter collaborated with brewers Sean Lilly Wilson and Josh Brewer on a Spring cocktail party-style dinner that paired a beer with each salty, spicy, crunchy bite.

100% of sales benefited Kitchen Patrol, Lantern’s non-profit work to improve children’s access to good food.

Thank you to Rochelle Johnson of The Cookery for sharing some of these pictures.

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.


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

In other news

We are honored to be featured alongside fellow North Carolina chefs in Art Culinaire's take on Tar Heel terroir. Six gorgeously-photographed recipes include carrot chaat and our "secret" country ham. Shhh!

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