From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local feast. Our team visits the small Chapel Hill Creamery, known for its award-winning cheeses, and the sustainability-driven Eco Farm for its fresh, organic produce. With the ingredients they’ve gathered, they prepare grilled country pork ribs with a rhubarb relish; a warm kale salad with radishes, eggs, and a bacon dressing; and an appetizer of grilled Bibb lettuce with mozzarella and preserved lemon and spring onion dressing. Are your taste buds watering yet?
MOVEABLE FEAST : SEASON 4, EP. 12
Durham, North Carolina (412)
Chefs & Artisans from this Episode
Recipes from this episode
A relish featuring raw rhubarb has a pleasant crunch, and its tart-sweet flavor complements rich pork. Chef Andrea Reusing used a special cut of pork at the feast, but country-style ribs, which are easy to find at the market, work well.
Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.
This simple Appalachian-style salad comes together quickly; the warm bacon and apple cider vinaigrette wilts the kale leaves.
