September 25, 2009
We’ve all participated in food drives where you donate canned goods or other shelf-stable items to go to a food bank. It’s a great gesture, and I’m sure that lots of people get fed that way, but these are, by there very nature, processed foods.
I’ve never really seen a food drive involving fresh food, until now.
The Carrboro Farmers’ Market is holding the “FoodShare Challenge” tomorrow, September 26, from 8 AM until noon, where patrons of the market are encouraged to donate an extra bag of fresh food to feed the hungry. The Farmers’ Market has always been active in helping with hunger causes, donating over 7,500 pounds this summer, but on Saturday, the goal is for customers to donate over 1,000 pounds in a single day.
Andrea Reusing of Chapel Hill’s Lantern Restaurant, has provided generous support to this cause, as have a number of local organizations and businesses.
For more information on the FoodShare Program call or email Margaret Gifford at 919.967.6464 or firstname.lastname@example.org, or Sarah Blacklin at 919.280.3326 or email@example.com.
November 20, 2008
Andrea Reusing, chef of Chapel Hill’s wonderful Lantern, recently signed on with publisher Clarkson Potter for worldwide rights to a new cookbook. According to a trade publication news release, seven different publishers were competing for the rights to the book. The cookbook will feature over 100 recipes organized by season, with an emphasis on cooking with local ingredients, one of Reusing’s focuses at Lantern.
This is no “Lantern Cookbook,” however. “I wanted to do a book about cooking at home, focusing on using local ingredients,” Reusing told me. “I wanted to create a snapshot of our local food community and not focus on any single ethnicity. I want this cookbook to be used, with food stains on the pages. I don’t want it to sit on a coffee table.”
The book does not yet have a title, and unfortunately, won’t be out until the fall of 2010. But the writing has begun. Her first draft is due in a year, and trying to write while managing a restaurant and parenting two small children will be quite a challenge, but nothing should surprise us anymore about Reusing. As we wait for the cookbook to come out, we’ll all just have to go to Chapel Hill and get the real goods right from the source.
September 20, 2008
Andra Reusing, chef of Chapel Hill’s fantastic Lantern restaurant, is prominently featured in the October edition of Gourmet. This is not a simple little fluff piece. This is a HUGE article featuring nearly a dozen recipes from the restaurant. Tons of photos. We’re talking major publicity here. Reusing has been on a roll lately, being written up in Food & Wine, the NY Times, and the fairly new glossy, Garden & Gun. Sure, she’s got a great publicist, but without her cooking ability, Reusing wouldn’t attract the attention of anyone.
This is the second chef who started at Raleigh’s Enoteca Vin to get a spot in one of the major food mags, and we’re all very lucky to have such culinary stars in our midst. I’ve never met Reusing, but I’ve eaten her cooking, and damn, it’s fine. And the fact that she’s so commited to sourcing local ingredients, including heirloom pigs, makes it even better.
So run out and get a copy of Gourmet (the article isn’t online, apparently) and make a couple of recipes. Then head over to Lantern and compare your cooking with Reusing’s. And be humbled.