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.
Stop, Squash and Roll (#301H) Duration: 26:46 STEREO TVG
With squash season in full effect, trouble with the twins, staffing issues at the Boiler Room and a new cookbook overloading her plate, Vivian seeks motherly advice from Mrs. Scarlett and her sister Johnna over a Southern classic: squash and onions.
- KQED 9: Sat, Sep 12, 2015 -- 9:30am Remind me
Pretty In Peach (#302H) Duration: 26:46 STEREO TVG
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill's canned peaches and shares memories from her own childhood. Vivian sweats through a Thanksgiving-in-July photo shoot while a major mix-up leaves the restaurant team scrambling.
- KQED 9: Sat, Sep 19, 2015 -- 9:30am Remind me
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 9: Sat, Sep 26, 2015 -- 9:30am Remind me