A food/reality series featuring Chef Vivian Howard. The series plunges audiences into the kitchen of the restaurant Chef and The Farmer, a highbrow restaurant located in Kinston, NC, one of the most impoverished communities in the US. When Vivian arrives home, she begs local farmers to grow fennel, lemongrass and Jerusalem artichokes - none of which are native to the region. Soon, she realizes that the cooking techniques she learned in New York could be applied to her "grandmother's ingredients," the bounty grown by local farmers. Vivian's recipes are exquisitely assembled to bring out the best in the locally grown fresh ingredients. This is real "southern cooking," anyone can implement into their own lives.
Chef's Life Previous Broadcasts
A Road Trip for Rice (Episode #108H)
KQED Life: Mon, Nov 23, 2015 -- 11:30 PM
Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirloom rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on how to make the chicken and rice she grew up eating.
- KQED Life: Tue, Nov 24, 2015 -- 5:30 AM
Muscadine Time (Episode #107H)
KQED Life: Mon, Nov 16, 2015 -- 11:30 PM
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.
- KQED Life: Tue, Nov 17, 2015 -- 5:30 AM
Honey, I'm Home! (Episode #308H)
KQED 9: Sat, Nov 14, 2015 -- 9:30 AM
After a visit from "The Honey Man," Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends on the "Bull City's" restaurant row to sample sweet, honey-themed dishes.
The World Is Your Oyster (Episode #106H)
KQED Life: Mon, Nov 9, 2015 -- 11:30 PM
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from Chef & the Farmer in hopes it will be a place that adds character and variety to the tiny town's "dining scene." Vivian and her dad orchestrate their family's first-ever oyster roast and are blown away by how much everyone enjoys it.
- KQED Life: Tue, Nov 10, 2015 -- 5:30 AM
A Casserole Says Plenty (Episode #307H)
KQED 9: Sat, Nov 7, 2015 -- 9:30 AM
The Boiler Room welcomes a new manager, much to Ben's delight. A family reunion brings out long-lost relatives, the warmth of fellowship and an impressive spread of home-cooked casseroles.
Tomatoes....You Say Heirloom, I Say Old Timey (Episode #105H)
KQED Life: Mon, Nov 2, 2015 -- 11:30 PM
Mary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich."
- KQED Life: Tue, Nov 3, 2015 -- 5:30 AM