Full Name
Ms andrea reusing
Business or Org Name
Lantern
Title
chef
Speaker Bio
Andrea Reusing is a cook, activist, writer and advocate for equity in the food system. She is the 2011 winner of the James Beard award for Best Chef: Southeast and is the author of Cooking in the Moment: A Year of Seasonal Recipes. The book, a journey through a year in her home kitchen as she cooks for family and friends, was named one of the most notable cookbooks of the year by The New York Times.
Reusing opened Lantern in Chapel Hill, NC in 2002 as a collaboration between the restaurant team and small farms, ranches and fisheries across Nortth Carolina. In 2006, it was named one of "America's Top 50 Restaurants" by Gourmet Magazine.
She serves on the board of the Center for Environmental Farming Systems and was the founding chef of The Durham Hotel, included in Bon Appétit’s 50 Best New Restaurants,
Her upcoming project is an homage to her grandmother Marie and her basement game room, where she made pickles and dandelion wine.
Reusing opened Lantern in Chapel Hill, NC in 2002 as a collaboration between the restaurant team and small farms, ranches and fisheries across Nortth Carolina. In 2006, it was named one of "America's Top 50 Restaurants" by Gourmet Magazine.
She serves on the board of the Center for Environmental Farming Systems and was the founding chef of The Durham Hotel, included in Bon Appétit’s 50 Best New Restaurants,
Her upcoming project is an homage to her grandmother Marie and her basement game room, where she made pickles and dandelion wine.
Speaking At
