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.
Chicken Lickin (#211H) Duration: 26:46 STEREO TVG
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. An old family friend fries a chicken the old-fashioned way, served with a side of banana sandwiches. Spring brings the twins' birthday, and Vivian can't help but go over the top with celebrations, including the Cadillac of chicken coops to house Theo and Flo's new baby chicks.
- KQED 9: Sun, Apr 5, 2015 -- 11:30am email reminder
Ramp-Ing Up to Spring (#212H) Duration: 26:46 STEREO TVG
Vivian hunts for ramps - Appalachian wild leeks - with renowned bacon purveyor Alan Benton near his home in the Tennessee countryside. Vivian's "ramp dealer" brings her his freshest stash, foraged from the North Carolina mountains. Proud grandparents watch as Theo and Flo show off a piglet and a baby goat at the county agriculture show. Vivian uses ramps like a spring onion, making a compound butter and pimped grits, and serving up grilled ramps, pickled ramps and sauteed ramps at a dinner party.
- KQED 9: Sun, Apr 19, 2015 -- 11:30am email reminder
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 Plus: Sat, May 9, 2015 -- 3:30pm email reminder
Eggs A Dozen Ways (#213H) Duration: 26:46 STEREO TVPG
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 will wow New York City's James Beard House crowd. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges. She takes us through how to boil an egg and shares Miss Scarlett's secrets for a southern party staple: the perfect deviled egg. In the restaurant, Vivian anxiously prepares for her gala James Beard Foundation dinner, a new kind of debut in the food world.
- KQED 9: Sun, May 10, 2015 -- 11:30am email reminder
Eggs Two Dozen Ways (#214H) Duration: 26:46 STEREO TVG
A month of planning and preparation peaks as Vivian's invitation to cook at the prestigious James Beard House becomes a reality. Warren Brothers, his wife, Jane, and other friends from Kinston bring their particular brand of Eastern North Carolina charm, making everyone feel at right at home. As Warren and company charm the pants off the fancy food writers and television critics, Vivian frets about perfectly cracking 85 eggs for each plate. But before she can get there, the deep fryer breaks, bringing the Beard House a lot closer to hell's kitchen.
- KQED 9: Sun, May 17, 2015 -- 11:30am email reminder
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 Plus: Sat, May 23, 2015 -- 3:30pm email reminder