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?
Durham, North Carolina (412)
Recipes from this episode
This simple Appalachian-style salad comes together quickly; the warm bacon and apple cider vinaigrette wilts the kale leaves.
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.