Andrea joined Michael Pollan and Billy Cotter of Toast in conversation about Pollen's new book Cooked: A Natural History of Transformation at Motorco on April 27th. Doors opened at 6pm for the food trucks, beer, and wine. The discussion began at 7:30pm. Tickets were available at Motorco, the Regulator, or online.

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

Lantern Table & Patio

Earlier this year, we started work on an outdoor dining room that we will open with a new Patio menu in early spring. We have also started construction on the space next door to our dining room on Franklin Street.

Lantern Table will be a community kitchen and private dining room where we will host visiting friends & chefs, offer cooking classes and get togethers, and gather for Friday night briskets. We will also host private dining for all occasions in a cozy kitchen dining room equipped with presentation tools, including complete audio visual options. Please email us for details about private dining, events@lanternrestaurant.com. Many thanks to Scott McLean, Maria Lopez Ibanez as well as John Lindsay, Brent Lambert, Bart Moyers, Peter Holzman, JSA Architects, Sparrow Plumbing and many other friends for making it all happen.

Great King Street's "Artist's Blend" Scotch Whisky

In the world of Scotch, single malts get all of the attention, and generally rightfully so, but what they can lack is approachability and versatility. A well made blended scotch, however, is a different story. We are proud to be able to offer Great King Street's "Artist's Blend". It was born out of the idea that blended Scotch whisky doesn't have to be, and shouldn't be, dull and homogenized.

John Glaser, the man behind this relatively new small production scotch, takes an artisanal and untraditional approach. He is a blender, not a distiller. His method is much like a wine négociant who makes wine by buying in at an earlier step of the process, anywhere from the grapes to wines at various stages of completion, and bringing it along to his own vision.

The direction Great King Street takes is deliberate at every step to set them apart. It begins with carefully chosen wonderful casks of Scottish distilled single malt and single grain whiskies. Then, they blend with a higher than average ratio of malt to single grain, have a devotion to first-fill oak barrels, maintain a slightly higher alcohol content (43% which by no coincidence is the level of most single malt whiskies) and never use artificial colors or chill-filtration. It tastes great neat or on the rocks or as a component of a cocktail (like our Billy Strayhorn!). There are no rules to follow with this–just enjoy it.
-Jason

Anatomy of a Classic: Quick Pickles

"At Lantern restaurant in Chapel Hill, North Carolina, chef-owner Andrea Reusing embraces the best of the Southern pickling tradition with a pickle plate that is a welcome and crowd-pleasing starter." Garden & Gun

The Splendid Table: The Key 3

On The Splendid Table with Lynne Rossetto Kasper, Andrea shares techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.