- Celebrating Earth Day Hawaiian Style
- Favorite New Tool for Summer Preserves
- A Hotel That Teaches Butchering
- Eating Spanish Food at Tertulia Supports Vermont
- American Lamb
- Menu-Free Restaurants
- Day 2: Pigs & Produce at Thackeray Farms
- The Meat and Greet Movement
- Day 5: Touring DC Central Kitchen
- The Freshest Produce in Town
© Courtesy of Tom Colicchio
Dinner at Lantern
Once back in Chapel Hill, we headed straight for Lantern to taste Andrea's food for ourselves.
Lantern is widely known for marrying a farm-to-table philosophy to impeccably produced Pacific Rim cuisine, and Cane Creek is just one of many local farms and fisheries that Andrea features on her seasonally-driven menu. Local shrimp, sea trout, soft shell crab, flounder, mackerel, sea scallops, and a wide array of local vegetables all made it onto our table that night.
Over the course of the meal we also got a chance to see Cane Creek pork deployed in many forms. There was a lemongrass barbecued pork dish, a pork chop with a fried farm egg and spicy local cucumber mint salad, pork belly with 5-spice and pickled pumpkin, and lest any part of the pig be excluded, a head-to-tail pork terrine served with hakurei turnips.