News and Events
UN BUEN CARNICERO AT LANTERN
Join us at 6:30pm on March 16th at Lantern Table when our friends from Vittles Films and Cliff's Meat Market will join us for an informal screening of Un Buen Carnicero and Collards in the Cafeteria. We'll be serving up a Negra Modelo at the door and house-made snacks, including Tolo's famous chorizo.
100% of proceeds go 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.
$20 per person, includes tax & gratuity. All benefit tickets are non-refundable.
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.
Andrea talks slaughterhouses and ham sandwiches with Edible Portland's Underground Airwaves.
Andrea stopped by Tasting Table and shared her recipe for Seared Duck Breast with Glazed Sweet Potatoes!
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