Lantern

News and Events

On Wednesday July 30, Lantern Table will host 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 will be centered around young, milk-fed goat and prime summer produce from Simon and Natasha.

Dinner will be $75 a person, including cocktails and wine, but excluding tax and tip, and 100% of proceeds will benefit Kitchen Patrol, Lantern's project to improve children's access to local food through cooking and eating together.

Please call us at 919.969.8846 to make a reservation.


FRIED CHICKEN SUMMER!

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.


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

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