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.
Gettin' Figgy with It (#303H) Duration: 26:46 STEREO TVG
Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting and a fig preserves session. After much debate, Vivian and Ben decide to charge for bread at the restaurant.
- KQED Life: Mon, Sep 26, 2016 -- 8:30pm
- KQED Life: Tue, Sep 27, 2016 -- 2:30am
Stand By Your Cabbage (#404H) Duration: 26:46 STEREO TVG
Vivian's summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Before heading out west, Sam Jones and Miss Lillie share old school cabbage recipes that influence the dish she prepares for festival goers. While on the road, Vivian trusts John and Justise to hold down the fort back home.
- KQED 9: Sat, Oct 1, 2016 -- 9:30am Remind me
Sweet Corn & Expensive Tea (#101H) Duration: 26:46 STEREO TVG
Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
Cabbage's Last Stand (#405H) Duration: 26:46 STEREO TVG
Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland. The crisp Oregon air and thousands of patient festival patrons make hiccups with her cooking equipment easier to overcome.
- KQED 9: Sat, Oct 8, 2016 -- 9:30am Remind me
Strawberry Stay at Home (#102H) Duration: 26:46 STEREO TVG
Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry-picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.
Pimp My Grits (#103H) Duration: 26:46 STEREO TVG
The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.
Cracklin' Kitchen (#104H) Duration: 26:46 STEREO TVG
Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything - including the skin - and, on her father's recommendation, demonstrates how to make sweet potatoes with cracklins.
Tomatoes....You Say Heirloom, I Say Old Timey (#105H) Duration: 26:46 STEREO TVG
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: Mon, Oct 31, 2016 -- 9:00pm Remind me
The World Is Your Oyster (#106H) Duration: 26:46 STEREO TVG
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: Mon, Oct 31, 2016 -- 9:30pm Remind me