News and Events

New Year’s Eve Dinner

Come ring in the New Year with us! This year we are offering a 3-course dinner for $68 per person, not including tax, gratuity, or beverages. We will also offer an optional wine pairing for $27 per person. The menu includes lots of local and regional delicacies.

We are currently accepting reservations for parties of any size. Please call us at 919-969-8846 with any questions or to make your reservation.

Lantern Table Raw Bar & Bubbles Party with Jay Murrie

Monday December 29th, 7:00-9:00pm

What better way to ride out 2014 than with oysters and bubbles?

Gather with us in Lantern Table's Community Kitchen on Monday, December 29th when Andrea and Miguel will host our friend Jay Murrie of Piedmont Wine Imports for a cocktail-party style evening of Jay's thrilling sparkling wines and a raw bar featuring the freshest catch from the North Carolina & Virginia coasts, including sashimi and oysters shucked to order.

Tickets are $50 a person and include tax and gratuity.

Boudin Bourbon & Beer in New Orleans

On November 7th 2014, Andrea cooked Louisiana shrimp boudin with bahn mi sauce at Emeril Lagasse Foundation’s Boudin Bourbon & Beer in New Orleans Louisiana.

Get more information 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.

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.


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