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.
Muscadine Time (#107H) Duration: 26:46 STEREO TVG
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 Plus: Sun, Dec 15, 2013 -- 1:30pm email reminder
A Road Trip for Rice (#108H) Duration: 26:46 STEREO TVG
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 Plus: Sun, Dec 22, 2013 -- 1:30pm email reminder
A Peanut Pastime (#109H) Duration: 26:46 STEREO TVG
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.
- KQED Plus: Sun, Jan 5, 2014 -- 1:30pm email reminder
Love Me Some Candied Yams! (#110H) Duration: 26:46 STEREO TVG
Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams, and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes.
- KQED Plus: Sun, Jan 26, 2014 -- 1:30pm email reminder