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