Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill, NC restaurant, Lantern. Since opening in 2002 it has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet, as one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine and as “Restaurant of the Year” in 2009 by The News & Observer. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast and serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. She has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News & Observer.Reusing's first book, Cooking in the Moment: A Year of Seasonal Recipes, was named one of 2011’s most notable cookbooks by the New York Times. Shelives with her husband and their children in Chapel Hill.