For Andrea Reusing of Chapel Hill, North Carolina’s Lantern restaurant, the most satisfying part of being a chef is the sense of community that is created when serving fresh, organic food from the 200 small farms that are Lantern’s neighbours. What started as an informal hobby hosting dinners for friends in her farmhouse kitchen has led to Reusing earning the title of “Best Chef in the Southeast” by the James Beard Foundation in 2011. Gourmet magazine went on to name Lantern one of “America’s Top 50 Restaurants” and “Best Farm-to-Table Restaurants”, and Food & Wine hailed it one of “America’s 50 Most Amazing Wine Experiences”.
Q&A Andrea Reusing
Describe the Southeast: Heritage and poetry.
What inspires you? Our staff at the restaurant and the farmers, ranchers and fishers who help shape our menu.
What’s your favourite regional dish? Whatever I last ate—today it’s Hoppin’ John with chile vinegar and smoked ham hocks.
What tasty bite should travellers to the Southeast not miss? Hot-out-of-the-oven cornbread.
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