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September, 2011 The South's Best College Towns You don't have to be a backpack-slinging coed to love these collegiate classics. |
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June, 2011 Saveur, Book Review: Fresh Pleasures: Tender and Cooking in the Moment Saveur reviews Andrea's Cooking in the Moment |
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May, 2011 The Wall Street Journal, Wild Shrimp and Peas With Fresh Curry Leaves and Coconut Rice The third of four weekly columns, online each Friday. |
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May, 2011 The Wall Street Journal, Asparagus and Ramp Skillet Soufflé The second of four weekly columns, online each Friday. |
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May, 2011 The Wall Street Journal, White Borscht With Turnips, Savoy Cabbage and Horseradish The first of four weekly columns, online each Friday. |
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May, 2011 Newsweek, Get Fresh One of America’s best chefs (and a James Beard winner) offers a spring feast straight from the farm that anyone can recreate at home. |
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May, 2011 Garden & Gun, Eat This Book (PDF) A new cookbook captures the taste of growing up in the South. |
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May, 2011 CBS, The Early Show Mouthwatering chicken & dumplings from hot chef Andrea Reusing who took Chef on a Shoestring challenge and prepared a delectable, seasonal three-course dinner on our stingy $40 budget. |
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May, 2011 Watch Andrea Cook a Springy Shrimp, Pea, and Rice Stew |
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May, 2011 The Wednesday Chef "Andrea is that rare breed of chef whose talent for lyrical writing is as developed as her pitch-perfect taste for food and her ability to seize everyday moments and find the divine within them. Her soulful, richly textured book is a gift, for readers, for cooks and for everyone in between." |
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April, 2011 The State of Things Radio Interview Andrea Reusing joins host Frank Stasio to discuss her new book, Cooking in the Moment, and share some isight on shrimp, steak and strawberry ice cream that your kids can make themselves. |
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April, 2011 The Daily Beast, Eat it Now! Chef Andrea Reusing of Chapel Hill hotspot Lantern, has a new cookbook, Cooking in the Moment, that Katrina Heron hails as a thoughtful, delicious take on “locavorism.” |
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April, 2011 O, The Oprah Magazine, 7 Asian-Inspired Twists on Your Favorite Dinner Recipes Chef Andrea Reusing shares her secrets to incorporating a hint of Asia in familiar foods. |
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January, 2011 The Wall Street Journal, A Guide to Loving Winter Greens Think you don't want to eat chard and kale? Clearly you haven't tried these eight inspired recipes. |
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January, 2011 Saveur, Red Poll Beef Andrea writes about Lantern favorite Red Poll beef from the Wilkins family. |
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October,
2010 The Wall Street Journal Online, Before the Mac, Vintage Apples Farmers and stores push thousands of heirloom varieties, rediscovering the Duchess of Oldenburg. |
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September,
2010 Food & Wine, An Indie Chef's Greatest Hits Her farmers love her—and so do rock bands, Nobel laureates and novelists. Here, chef Andrea Reusing of North Carolina's Lantern shares her kitchen secrets and recipes. |
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February, 2010 The New York Times, Lion's Head Meatballs Andrea's recipe for Lion's Head Meatballs. |
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November, 2009 Travel and Leisure, 25 American Hot Spots From inventive restaurants to chic hotels, T+L chronicles a burgeoning of homegrown innovations across the heart of the country and beyond. |
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November, 2009 Food and Wine, Tom Colicchio Dinner at Lantern Tom Colicchio, the head judge on Bravo's Top Chef (and a Food & Wine Best New Chef 1991), blogs about his dinner at Lantern. |
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April, 2009 Gourmet, Egg Economics Perhaps some things in life shouldn’t be cheaper by the dozen. A North Carolina chef takes a look at the real cost of food—and flavor. |
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January, 2009 News & Observer, Restaurant of the Year - 2008 |
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October, 2008 Gourmet, Everything is Illuminated (PDF) At Lantern Restaurant, in Chapel Hill, Andrea Reusing creates pan-asian flavors with a down-home provenance. |
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August, 2008 The Wall Street Journal Online, Slow Food, Asian Style Chef Andrea Reusing transforms local North Carolina ingredients into authentic Asian food. |
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August, 2008 Food & Wine, Locavore Resources: Mid-Atlantic Locally minded chefs Andrea Reusing of Chapel Hill, North Carolina; and Brian McBride of Washington, DC, divulge their favorite regional food finds. |
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2008, 2009, 2010 Independent, Best chef in Orange/ Chatham County |
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March 2008 |
| 423 West Franklin Street, Chapel Hill, NC 27516 | Directions | 919.969.8846 | info@lanternrestaurant.com | | |
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