Tag: Andrea reusing

The Best NC Chef for Fall dishes

For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—”cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby.

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Southern Food as Cultural Fount

Join us for a free public talk by national food writer John T. Edge, winner of the James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award, with award-winning North Carolina Public Radio Reporter Leoneda Inge, WUNC’s first-ever race and southern culture reporter, and Andrea Reusing, the James Beard award-winning chef of the Durham Hotel and also Lantern restaurant in Chapel Hill. For these expert enthusiasts, food is a gateway to such southern topics as history, race, migration, economics and more.

5:30 PM Cash Bar
6 PM Highlights tour
7 PM Conversation (in the lecture hall)
About the Venue
Nasher Museum of Art at Duke University
Art Museum
‘http://nasher.duke.edu/southern/

Skylar Fein, Black Flag (For Elizabeth’s), 2008. Wood, plaster, and acrylic; 43.5 x 72 x 1.25 inches (110.5 x 183 x 3.2 cm). Collection of Dathel and Tommy Coleman. Image courtesy of the artist and Jonathan Ferrara Gallery, New Orleans, Louisiana. © Skylar Fein.’
Nasher Museum of Art at Duke University

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