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Temporada 2
Fecha de emisión
Oct 05, 2014
After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over with the
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After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over with the stress of staffing adjustments, testing new menu concepts, and the enormous task of putting 500 pounds of blueberries to good use.
Fecha de emisión
Oct 12, 2014
Vivian and Ben head to the beach for their summer vacation. Vivian also visits a fish camp, where she learns about fresh shrimp; and, after they return to Kinston, the two prepare to
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Vivian and Ben head to the beach for their summer vacation. Vivian also visits a fish camp, where she learns about fresh shrimp; and, after they return to Kinston, the two prepare to open their second restaurant, the Boiler Room, but a controversy erupts over the bun for the burgers.
Fecha de emisión
Oct 19, 2014
Vivian seeks to make a veggie burger for the Boiler Room, but finds that her first choice for an ingredient, the butter bean, may not work due to a soggy spring that impacted the crop.
Vivian seeks to make a veggie burger for the Boiler Room, but finds that her first choice for an ingredient, the butter bean, may not work due to a soggy spring that impacted the crop.
Fecha de emisión
Oct 26, 2014
Part 1 of 2. Vivian, Ben and the Chef and the Farmer staff prepare a luncheon for 400 attendees at the Southern Foodways Alliance symposium in Oxford, Miss.
Part 1 of 2. Vivian, Ben and the Chef and the Farmer staff prepare a luncheon for 400 attendees at the Southern Foodways Alliance symposium in Oxford, Miss.
Fecha de emisión
Nov 02, 2014
Vivian faces one challenge after another as she prepares for the SFA Luncheon.
Vivian faces one challenge after another as she prepares for the SFA Luncheon.
Fecha de emisión
Nov 09, 2014
Vivian, Ben, Theo and Flo plant their own Southern apple tree.
Vivian, Ben, Theo and Flo plant their own Southern apple tree.
Fecha de emisión
Nov 16, 2014
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Fecha de emisión
Nov 23, 2014
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
Fecha de emisión
Dic 21, 2014
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Fecha de emisión
Dic 28, 2014
Late winter brings “run-up” turnip greens, which Vivian sees as central to her approach to southern food, capturing both the spirit and the letter of what Chef and the Farmer is all
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Late winter brings “run-up” turnip greens, which Vivian sees as central to her approach to southern food, capturing both the spirit and the letter of what Chef and the Farmer is all about. Miss Scarlett helps out by procuring greens from a local produce stand, washing them four times, and discussing the how-to of buying and cooking good turnips to satisfy her "southern people."
Fecha de emisión
Ene 04, 2015
As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounded and
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As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.
Fecha de emisión
Ene 11, 2015
Vivian hunts for ramps—an Appalachian wild leek—with renowned bacon purveyor Alan Benton near his home in the Tennessee countryside. The restaurant world goes wild over ramps, after a
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Vivian hunts for ramps—an Appalachian wild leek—with renowned bacon purveyor Alan Benton near his home in the Tennessee countryside. The restaurant world goes wild over ramps, after a winter of few fresh vegetables. Vivian’s “ramp dealer” brings her his freshest stash, foraged from the North Carolina mountains. Theo and Flo show off a piglet and a baby goat at the ag show.
Fecha de emisión
Ene 25, 2015
Vivian cooks at the James Beard House in New York, but the meal may not go as planned when the deep fryer breaks. Some of her friends from North Carolina also attend the event; and charm the food writers and TV critics in attendance.
Vivian cooks at the James Beard House in New York, but the meal may not go as planned when the deep fryer breaks. Some of her friends from North Carolina also attend the event; and charm the food writers and TV critics in attendance.
Fecha de emisión
Ene 28, 2015
Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard
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Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
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