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.
Sweet Corn & Expensive Tea (#101H) Duration: 25:46 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.
- KQED Life: Tue, Oct 6, 2015 -- 5:30am
Strawberry Stay at Home (#102H) Duration: 25:46 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.
Prickly Business (#305H) Duration: 26:46 STEREO TVG
Vivian's mentor, Scott Barton, stops by the restaurant and shares the African roots of okra. Vivian learns that picking okra is a prickly business and gets a crash course in food styling during a photo session for her upcoming cookbook.
- KQED 9: Sat, Oct 24, 2015 -- 9:30am Remind me
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.
If You Can't Beet Em.... (#306H) Duration: 26:46 STEREO TVG
Matt from Crooked Fence Produce shows Vivian how to make "the best pickled beets she ever ate." Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Mary's 89th birthday. There's no telling how Ms. Lillie will respond.
- KQED 9: Sat, Oct 31, 2015 -- 9:30am Remind me
Tomatoes....You Say Heirloom, I Say Old Timey (#105H) Duration: 26:16 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."
A Casserole Says Plenty (#307H) Duration: 26:46 STEREO TVG
The Boiler Room welcomes a new manager, much to Ben's delight. A family reunion brings out long-lost relatives, the warmth of fellowship and an impressive spread of home-cooked casseroles.
- KQED 9: Sat, Nov 7, 2015 -- 9:30am Remind me
The World Is Your Oyster (#106H) Duration: 26:16 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.
Honey, I'm Home! (#308H) Duration: 26:46 STEREO TVG
After a visit from "The Honey Man," Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends on the "Bull City's" restaurant row to sample sweet, honey-themed dishes.
- KQED 9: Sat, Nov 14, 2015 -- 9:30am Remind me
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.
A Road Trip for Rice (#108H) Duration: 26:16 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.