Flavor, NC

"Home grown" and "home made" accurately define the fare on the dinner tables at SOCO, near Wilson, NC. The name of this farm and restaurant combo is simply shorthand for "southern comfort". The husband and wife SOCO team is carrying out their vision of dining in a welcome way: growing the food they serve on their farm just outside their charming restaurant.

We venture miles offshore for a tasty seafood delicacy: Grouper! Lisa Prince tags along with Captain Joe Hifko, a seasoned veteran of commercial fishing, to search for this key ingredient in delicious dishes prepared by Executive Chef Bud Taylor at The Bistro in Surf City. We learn how to prepare Pan Roasted Grouper, Cornmeal Crusted Grouper, and much more!

This "From the Vineyard" special explores a NC mountain winery near Linville Falls that mixes Christmas trees and grape vines. We then visit another vineyard in the rolling hills near Lenoir that was the dream of a former fire investigator. We also take a trip to the Yadkin Valley where another NC winemaker has created a one of a kind tourist destination.

Sweet Onions are on the menu! We go way down east near the shores of the Pamlico Sound to meet the farmers known far and wide for their special sweet onion crop that's so popular they usually sell out in a few weeks. Then we cook with a chef who shares his secrets for Sweet Onion Jam, Onion Tarts, and even Sweet Onion Ice Cream!

This special episode about North Carolina wine features Banner Elk Winery and Villa, where the beautiful mountain views add to the unique wine experience. Also on tap is a visit to scenic Piccione Vineyards in the Yadkin Valley, where the family's winemaking tradition is rooted in Italy. We also visit Dennis Vineyards in Stanly County where a father-and-son team work their wine magic.

Fried, pickled, stewed or boiled, Okra is a true southern staple. But it seems that people have a love-hate relationship with this veggie. We explore why, and learn all about this hardy plant from an expert grower. Then we dive into some amazing Okra recipes with two chefs at downtown Raleigh's Whiskey Kitchen.

The beautiful English countryside was the inspiration behind Fearrington House, where a US Air Force veteran has created a world renowned inn and five-star restaurant. A lot of the delicious food is grown just a short walk away from the kitchens of this Pittsboro icon. We explore it all, and cook some out of this world recipes with English chef Colin Bedford.

In this "From the Vineyard" special, we learn how the southern touch surrounds the small town wine experience at Old North State Winery in Mount Airy; handsome stallions and a Hollywood musical connection come together at Chestnut Trail Vineyard; and we pay a visit to Saint Paul Mountain Vineyards where award winning wine is produced on land that's been in the owner's family for nine generations.

You'll be living "high on the hog" in this episode! Pork is a mainstay of North Carolina's agricultural heritage and an important part of many family farms. We visit one farm to learn how they produce such high quality pork, and then head over to Raleigh's famous Angus Barn restaurant to get a few secrets from their top chefs, including how to prepare an out of this world holiday ham.

The catch of the day on our coast comes about in many ways, including the use of "pound nets" -- a technique that dates back many hundreds of years. We spend a day off the shore near Cedar Island to take a look at this fascinating method of fishing, and then cook up some seafood goodness with the chefs at Postal Fish Company in Pittsboro. Roasted Sheepshead and Braised Fish Tails are on the menu!