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Chef's Life


Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.3 A Road Trip for Rice 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's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. (8 of 13) 108 MO 09/08/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 A Road Trip for Rice 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's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. (8 of 13) 108 MO 09/08/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 A Peanut Pastime Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. (9 of 13) 109 FR 09/12/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 A Peanut Pastime Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. (9 of 13) 109 FR 09/12/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Love Me Some Candied Yams! Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams; and, Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes. (10 of 13) 110 MO 09/15/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Love Me Some Candied Yams! Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams; and, Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes. (10 of 13) 110 MO 09/15/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Collard Green Queen Vivian and her neighbors make collard kraut. Later, she visits Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. At Terra Vita, she serves three courses to 100 people and make collards the star they deserve to be. (11 of 13) 111 FR 09/19/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Collard Green Queen Vivian and her neighbors make collard kraut. Later, she visits Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. At Terra Vita, she serves three courses to 100 people and make collards the star they deserve to be. (11 of 13) 111 FR 09/19/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 The Buttermilk Belt Vivian and Ben visit a dairy farm and talk buttermilk with the dairy's manager. Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn. (12 of 13) 112 MO 09/22/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 The Buttermilk Belt Vivian and Ben visit a dairy farm and talk buttermilk with the dairy's manager. Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn. (12 of 13) 112 MO 09/22/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Have Yourself Some Moonshine Vivian visits Broad Slab Distillery, where they talk about the art and soul of white lightning. The restaurant's mixologist works moonshine into several new drinks, while the restaurant staff struggles through the holiday party season. (13 of 13) 113 FR 09/26/14 07:30am 00:26:46 (RPT) (CC) × ST
36.3 Have Yourself Some Moonshine Vivian visits Broad Slab Distillery, where they talk about the art and soul of white lightning. The restaurant's mixologist works moonshine into several new drinks, while the restaurant staff struggles through the holiday party season. (13 of 13) 113 FR 09/26/14 01:30pm 00:26:46 (RPT) (CC) × ST
36.3 Sweet Corn & Expensive Tea 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. (1 of 13) 101 SU 10/05/14 07:00pm 00:26:46 - (CC) × ST
36.3 Sweet Corn & Expensive Tea 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. (1 of 13) 101 SU 10/05/14 10:30pm 00:26:46 - (CC) × ST
36.3 Sweet Corn & Expensive Tea 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. (1 of 13) 101 MO 10/06/14 01:00am 00:26:46 - (CC) × ST
36.3 Sweet Corn & Expensive Tea 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. (1 of 13) 101 MO 10/06/14 04:30am 00:26:46 - (CC) × ST
36.3 Strawberry Stay at Home 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. (2 of 13) 102 TU 10/07/14 07:00pm 00:26:46 - (CC) × ST
36.3 Strawberry Stay at Home 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. (2 of 13) 102 TU 10/07/14 10:30pm 00:26:46 - (CC) × ST
36.3 Strawberry Stay at Home 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. (2 of 13) 102 WE 10/08/14 01:00am 00:26:46 - (CC) × ST
36.3 Strawberry Stay at Home 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. (2 of 13) 102 WE 10/08/14 04:30am 00:26:46 - (CC) × ST
36.3 Pimp My Grits The Chef and The Farmer, a restaurant in North Carolina gears up for a practice service before the opening, but nothing goes 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. (3 of 13) 103 TH 10/09/14 07:00pm 00:26:46 - (CC) × ST
36.3 Pimp My Grits The Chef and The Farmer, a restaurant in North Carolina gears up for a practice service before the opening, but nothing goes 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. (3 of 13) 103 TH 10/09/14 10:30pm 00:26:46 - (CC) × ST
36.3 Pimp My Grits The Chef and The Farmer, a restaurant in North Carolina gears up for a practice service before the opening, but nothing goes 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. (3 of 13) 103 FR 10/10/14 01:00am 00:26:46 - (CC) × ST
36.3 Pimp My Grits The Chef and The Farmer, a restaurant in North Carolina gears up for a practice service before the opening, but nothing goes 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. (3 of 13) 103 FR 10/10/14 04:30am 00:26:46 - (CC) × ST
36.3 Cracklin' Kitchen 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. (4 of 13) 104 SU 10/12/14 07:00pm 00:26:46 - (CC) × ST
36.3 Cracklin' Kitchen 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. (4 of 13) 104 SU 10/12/14 10:30pm 00:26:46 - (CC) × ST
36.3 Cracklin' Kitchen 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. (4 of 13) 104 MO 10/13/14 01:00am 00:26:46 - (CC) × ST
36.3 Cracklin' Kitchen 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. (4 of 13) 104 MO 10/13/14 04:30am 00:26:46 - (CC) × ST
36.3 Tomatoes....You Say Heirloom, I Say Old Timey 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". (5 of 13) 105 TU 10/14/14 07:00pm 00:26:46 - (CC) × ST
36.3 Tomatoes....You Say Heirloom, I Say Old Timey 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". (5 of 13) 105 TU 10/14/14 10:30pm 00:26:46 - (CC) × ST
36.3 Tomatoes....You Say Heirloom, I Say Old Timey 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". (5 of 13) 105 WE 10/15/14 01:00am 00:26:46 - (CC) × ST
36.3 Tomatoes....You Say Heirloom, I Say Old Timey 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". (5 of 13) 105 WE 10/15/14 04:30am 00:26:46 - (CC) × ST
36.3 The World Is Your Oyster Vivian visits Cedar Island, NC 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. (6 of 13) 106 TH 10/16/14 07:00pm 00:26:46 - (CC) × ST
36.3 The World Is Your Oyster Vivian visits Cedar Island, NC 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. (6 of 13) 106 TH 10/16/14 10:30pm 00:26:46 - (CC) × ST
36.3 The World Is Your Oyster Vivian visits Cedar Island, NC 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. (6 of 13) 106 FR 10/17/14 01:00am 00:26:46 - (CC) × ST
36.3 The World Is Your Oyster Vivian visits Cedar Island, NC 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. (6 of 13) 106 FR 10/17/14 04:30am 00:26:46 - (CC) × ST
36.3 Muscadine Time 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. (7 of 13) 107 SU 10/19/14 07:00pm 00:26:46 - (CC) × ST
36.3 Muscadine Time 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. (7 of 13) 107 SU 10/19/14 10:30pm 00:26:46 - (CC) × ST
36.3 Muscadine Time 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. (7 of 13) 107 MO 10/20/14 01:00am 00:26:46 - (CC) × ST
36.3 Muscadine Time 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. (7 of 13) 107 MO 10/20/14 04:30am 00:26:46 - (CC) × ST
36.3 A Road Trip for Rice 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's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. (8 of 13) 108 TU 10/21/14 07:00pm 00:26:46 - (CC) × ST
36.3 A Road Trip for Rice 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's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. (8 of 13) 108 TU 10/21/14 10:30pm 00:26:46 - (CC) × ST
36.3 A Road Trip for Rice 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's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. (8 of 13) 108 WE 10/22/14 01:00am 00:26:46 - (CC) × ST
36.3 A Road Trip for Rice 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's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. (8 of 13) 108 WE 10/22/14 04:30am 00:26:46 - (CC) × ST
36.3 A Peanut Pastime Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. (9 of 13) 109 TH 10/23/14 07:00pm 00:26:46 - (CC) × ST
36.3 A Peanut Pastime Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. (9 of 13) 109 TH 10/23/14 10:30pm 00:26:46 - (CC) × ST
36.3 A Peanut Pastime Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. (9 of 13) 109 FR 10/24/14 01:00am 00:26:46 - (CC) × ST
36.3 A Peanut Pastime Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. (9 of 13) 109 FR 10/24/14 04:30am 00:26:46 - (CC) × ST
36.3 Love Me Some Candied Yams! Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams; and, Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes. (10 of 13) 110 SU 10/26/14 07:00pm 00:26:46 - (CC) × ST
36.3 Love Me Some Candied Yams! Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams; and, Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes. (10 of 13) 110 SU 10/26/14 10:30pm 00:26:46 - (CC) × ST
36.3 Love Me Some Candied Yams! Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams; and, Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes. (10 of 13) 110 MO 10/27/14 01:00am 00:26:46 - (CC) × ST
36.3 Love Me Some Candied Yams! Vivian introduces viewers to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams; and, Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner, featuring first-of-the-season sweet potatoes. (10 of 13) 110 MO 10/27/14 04:30am 00:26:46 - (CC) × ST
36.3 Collard Green Queen Vivian and her neighbors make collard kraut. Later, she visits Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. At Terra Vita, she serves three courses to 100 people and make collards the star they deserve to be. (11 of 13) 111 TU 10/28/14 07:00pm 00:26:46 - (CC) × ST
36.3 Collard Green Queen Vivian and her neighbors make collard kraut. Later, she visits Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. At Terra Vita, she serves three courses to 100 people and make collards the star they deserve to be. (11 of 13) 111 TU 10/28/14 10:30pm 00:26:46 - (CC) × ST
36.3 Collard Green Queen Vivian and her neighbors make collard kraut. Later, she visits Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. At Terra Vita, she serves three courses to 100 people and make collards the star they deserve to be. (11 of 13) 111 WE 10/29/14 01:00am 00:26:46 - (CC) × ST
36.3 Collard Green Queen Vivian and her neighbors make collard kraut. Later, she visits Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. At Terra Vita, she serves three courses to 100 people and make collards the star they deserve to be. (11 of 13) 111 WE 10/29/14 04:30am 00:26:46 - (CC) × ST
36.3 The Buttermilk Belt Vivian and Ben visit a dairy farm and talk buttermilk with the dairy's manager. Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn. (12 of 13) 112 TH 10/30/14 07:00pm 00:26:46 - (CC) × ST
36.3 The Buttermilk Belt Vivian and Ben visit a dairy farm and talk buttermilk with the dairy's manager. Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn. (12 of 13) 112 TH 10/30/14 10:30pm 00:26:46 - (CC) × ST
36.3 The Buttermilk Belt Vivian and Ben visit a dairy farm and talk buttermilk with the dairy's manager. Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn. (12 of 13) 112 FR 10/31/14 01:00am 00:26:46 - (CC) × ST
36.3 The Buttermilk Belt Vivian and Ben visit a dairy farm and talk buttermilk with the dairy's manager. Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn. (12 of 13) 112 FR 10/31/14 04:30am 00:26:46 - (CC) × ST