Dine & Cook | Alternative food journalism

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How does a James Beard award winner spend her Thanksgiving?  Traveling of course.

Chef Andrea Reusing is a rising star in the culinary world and she’s conquering it from her restaurant located in Chapel Hill, North Carolina-- a college town known more for being the home of the University of North Carolina Tar Heels than for its culinary delights.

“This year I will be traveling to London with my kids to join my husband and so I won't be in the kitchen and am looking forward to a different kind of celebration,” Reusing told us.  “Maybe grouse in a pub?”

Reusing is chef-owner of “The Lantern,” a small restaurant located in the heart of Chapel Hill’s business district.  Her many accolades include the 2011 James Beard award for Best Chef Southeast, Gourmet Magazine called “The Lantern” one of the top 50 best restaurants in the US and Food & Wine said Chef Reusing’s restaurant one of “America's 50 Most Amazing Wine Experiences."

Local and seasonal, that is the cornerstone of Chef Reusing’s cooking.  The two causes are so close to her heart she’s written a cookbook based on the two subjects, “A Year of Seasonal Recipes,” which was released earlier this year.

In the cookbook, Chef Reusing strives to make the point that no matter what time of the year you are cooking, there is always something in season.  There is no reason why you can’t have something fresh and seasonal on your Thanksgiving table despite the holiday taking place in late November.

We were able to catch up with the busy chef and she recommends her juicy satsuma orange cake.

“This cake is a great thing to serve for a festive breakfast on Thanksgiving morning, or dessert after the main event, since Louisiana satsumas will be at their peak,” Reusing explained.

Satsumas are a Japanese citrus fruit known for their sweet taste, thin skin and lack of seeds.  Smaller than a typical orange, the fruit was first introduced in the United States in the 18th century by Jesuit priests who brought them to Plaquemines Parish, Louisiana.  Their original groves are still producing fruit to this day.  Chef Reusing suggests “L'Hoste Citrus” which claims the title of Louisiana's largest organic citrus farm.  Coincidentally, the farm is located in Plaquemines Parish.