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 .. show full overview
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.
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 .. show full overview
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.
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.
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.
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 .. show full overview
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."
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 .. show full overview
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.
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 .. show full overview
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.
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.
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 .. show full overview
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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