One story that I’ve been working on recently, and seems to be exploding in popularity, is farm to table restaurants. These are restaurants who bypass the suppliers and go straight to the farmers and their locally produced food.
The Lantern in Chapel Hill, NC, run by chef/owner Andrea Reusing and focuses on producing Asian food using seasonal and local ingredients.
Their menu includes items such as Black Pepper and Garlic Soft Shelled Crab with Roasted Chile and Lemongrass, the Heirloom Tomato Salad with Japanese Shiso and Shallots and the Lantern Local Pickle Plate.
If you’re ever in Chapel Hill, you’ve got to give them a try. They're at 423 W. Franklin Street.
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