Set your Easter Table

Start a shopping list for your holiday feast because Easter is just a few days away. We have created a menu with some of our favorite spring recipes that use the most delicious flavors of the new season like fresh peas, strawberries and asparagus. At the center of the table is a roasted fresh ham from James Beard award-winner Chef Andrea Reusing of The Lantern in Chapel Hill and the Restaurant at The Durham Hotel in Durham, North Carolina. Chef Reusing infuses Asian flavors into her award-winning cuisine at The Lantern while The Durham focuses on American flavors, but the mission of both restaurants is supporting dozens of North Carolina farmers, ranchers and fishermen.

Chef Reusing’s ham recipe calls for a fresh ham that she marinates in a garlic and herb brine before roasting for an extra boost of flavor. “I have made this often over the years, the first time in my (illegal) home kitchen for an Easter catering gig when we made the entire meal twice, timing it so that the second roast was perfectly blistered and crispy when we arrived back home with a car full of dirty pots and pans to have dinner with our own families. It goes well with wilted spring scallions, roast potatoes (basted in the drippings), lightly dressed spicy arugula, and beans in all forms,” Chef Reusing advises. The ham serves 15 people so call your friends and family and prepare for a spring celebration.