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CHEF'S LIFE

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Saturday, October 20th

11:30am on
Runtime: 00:26:46
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My Watermelon Baby

The heat is high and watermelons are ripe. After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces and works to build camaraderie. She employs an avid home cook to put recipes from her forthcoming cookbook to the test.

Sunday, October 21st

8:30am on
Runtime: 00:26:46
Widescreen

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.

Wednesday, October 24th

8:30am on
Runtime: 00:26:46
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Collard Green Queen

Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old all-male family tradition of making collard kraut. Vivian visits Warren at Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. Vivian prepares for an event called Terra Vita, where she will serve three courses to 100 people and make collards the star they deserve to be.

2:30pm on
Runtime: 00:26:46
Widescreen
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Collard Green Queen

Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old all-male family tradition of making collard kraut. Vivian visits Warren at Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard. Vivian prepares for an event called Terra Vita, where she will serve three courses to 100 people and make collards the star they deserve to be.

Saturday, October 27th

11:30am on
Runtime: 00:26:46
Widescreen
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Peas, Please

As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise. A tutorial in "beatin' peas," delivered by a 92-year-old expert, is an entertaining and therapeutic history lesson.

Sunday, October 28th

8:30am on
Runtime: 00:26:46
Widescreen
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The Buttermilk Belt

Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy's manager, and the noise Ben makes while savoring his cup of the thick liquid annoys his wife. The couple attempts to shoot the twins' Christmas card picture in the family's swimming-pool-turned-turnip patch, while Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn.

Wednesday, October 31st

8:30am on
Runtime: 00:26:46
Widescreen
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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. They end the season with a party of their own at Ben and Vivian's new house, with AppleJack Moonshine cocktails making a guest appearance.

2:30pm on
Runtime: 00:26:46
Widescreen
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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. They end the season with a party of their own at Ben and Vivian's new house, with AppleJack Moonshine cocktails making a guest appearance.

Thursday, November 1st

9:00pm on
Runtime: 00:26:46
Widescreen
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Cabbage's Last Stand

Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland. The crisp Oregon air and thousands of patient festival patrons make hiccups with her cooking equipment easier to overcome.

Friday, November 2nd

4:00am on
Runtime: 00:26:46
Widescreen
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Cabbage's Last Stand

Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland. The crisp Oregon air and thousands of patient festival patrons make hiccups with her cooking equipment easier to overcome.

Saturday, November 3rd

11:30am on
Runtime: 00:26:46
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Stand By Your Cabbage

Vivian's summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Before heading out west, Sam Jones and Miss Lillie share old school cabbage recipes that influence the dish she prepares for festival goers. While on the road, Vivian trusts John and Justise to hold down the fort back home.

Sunday, November 4th

8:30am on
Runtime: 00:26:46
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Blueberries and Boiling Over

After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben open a burger/oyster bar called the Boiler Room. Vivian boils over with the stress of staffing adjustments, testing new menu concepts and the task of putting 500 pounds of blueberries to good use. She dons a hairnet and bubbles with excitement at the sight of her blueberry BBQ sauce hitting the assembly line. The staff of Chef and the Farmer finally lets off some steam with a growler cocktail and a blueberry BBQ water park extravaganza.

Wednesday, November 7th

8:30am on
Runtime: 00:26:46
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Shrimp Sells

Vivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with a bit of friendly competition with her older sisters. Frogmore stew, cooked outside at the beach, of course. She visits a fish camp and learns the heads and tails of fresh shrimp. Back in Kinston, the devil is in the details as Vivian and Ben prepare to open their second restaurant, the Boiler Room, and controversy brews over the bun for the burgers.

2:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Shrimp Sells

Vivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with a bit of friendly competition with her older sisters. Frogmore stew, cooked outside at the beach, of course. She visits a fish camp and learns the heads and tails of fresh shrimp. Back in Kinston, the devil is in the details as Vivian and Ben prepare to open their second restaurant, the Boiler Room, and controversy brews over the bun for the burgers.

Thursday, November 8th

9:00pm on
Runtime: 00:26:46
Widescreen
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Rabbit

Vivian attends the Carolina Meat Conference and demonstrates rabbit processing. As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipating the additional strain.

Friday, November 9th

4:00am on
Runtime: 00:26:46
Widescreen
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Rabbit

Vivian attends the Carolina Meat Conference and demonstrates rabbit processing. As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipating the additional strain.

Saturday, November 10th

11:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Cabbage's Last Stand

Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland. The crisp Oregon air and thousands of patient festival patrons make hiccups with her cooking equipment easier to overcome.

Sunday, November 11th

8:30am on
Runtime: 00:26:46
Widescreen

R-E-S-P-E-C-T The Butterbean

Burgers. Oysters. Beer. Vivian and Ben are on the cusp of opening their new restaurant, the Boiler Room, and they're facing a new challenge: how to make a veggie burger stand out. Vivian chooses the beloved butterbean as the star of her new burger, but quickly learns that the bean is a straight up diva - the Aretha Franklin of the legume family - when it comes to growing conditions. After a wet spring, Warren's patch is abysmal, but with the help of onions and gouda, eggplant and garlic, Vivian's butterbean burger is the talk of opening night.

Wednesday, November 14th

8:30am on
Runtime: 00:26:46
Widescreen
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Don't Tom Thumb Your Nose at Me! Part 1

Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the preparations necessary for her luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. At the center of her generation-spanning meal is the Tom Thumb, a pungent and rich sausage stuffed into a pig's appendix. As preparations get underway, the sheer math of the moment is astounding: four courses for 400 food writers and Southern food enthusiasts - 1,600 plates in the span of 90 minutes. Vivian greets this honor with terror and sheer force of will, leaving a long prep day with a sense of pride and excitement.

2:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Don't Tom Thumb Your Nose at Me! Part 1

Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the preparations necessary for her luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. At the center of her generation-spanning meal is the Tom Thumb, a pungent and rich sausage stuffed into a pig's appendix. As preparations get underway, the sheer math of the moment is astounding: four courses for 400 food writers and Southern food enthusiasts - 1,600 plates in the span of 90 minutes. Vivian greets this honor with terror and sheer force of will, leaving a long prep day with a sense of pride and excitement.

Thursday, November 15th

9:00pm on
Runtime: 00:26:46
Widescreen
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More Than One Way to Skin A Catfish

An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member's last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It's the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.

Saturday, November 17th

10:30am on
Runtime: 00:26:46
Widescreen
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Obviously, It's Pecans

It's November, y'all, and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run-in with Uncle Dwight's wild boar. On Thanksgiving, dozens of people assemble in Ben and Vivian's Deep Run home. The only thing missing is the Thanksgiving turkey. As Ben puts it, "Sometimes you eat the turkey. Sometimes the turkey eats you. "

11:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Rabbit

Vivian attends the Carolina Meat Conference and demonstrates rabbit processing. As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipating the additional strain.

10:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Obviously, It's Pecans

It's November, y'all, and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run-in with Uncle Dwight's wild boar. On Thanksgiving, dozens of people assemble in Ben and Vivian's Deep Run home. The only thing missing is the Thanksgiving turkey. As Ben puts it, "Sometimes you eat the turkey. Sometimes the turkey eats you. "

Sunday, November 18th

8:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Don't Tom Thumb Your Nose at Me! Part 2

The excitement of the night before turns into heightened emotion and real nerves for Vivian as she faces one challenge after another in the prep kitchen before the SFA luncheon. Wondering at the sanity of this undertaking, she's glad to have Chef Jason Vincent to lend some street cred to the whole endeavor. Rice almost brings Vivian to her breaking point, but everyone pulls together for the big event and her parents join her on stage for an emotional and watershed moment.

4:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Obviously, It's Pecans

It's November, y'all, and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run-in with Uncle Dwight's wild boar. On Thanksgiving, dozens of people assemble in Ben and Vivian's Deep Run home. The only thing missing is the Thanksgiving turkey. As Ben puts it, "Sometimes you eat the turkey. Sometimes the turkey eats you. "

Wednesday, November 21st

8:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Apples

As Vivian returns from her Mississippi trip, she confronts her long absence from the dinner service at Chef and the Farmer. She visits an heirloom apple tree collector, Creighton Leigh, the Johnny Appleseed of the southern apple, who grows 800 varieties in the rolling hills of North Carolina's Piedmont. Savory and sweet heirloom apples make an appearance on the menu. Vivian, Ben, Theo and Flo don boots and grab shovels to plant their own southern apple tree on their Deep Run property.

2:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Apples

As Vivian returns from her Mississippi trip, she confronts her long absence from the dinner service at Chef and the Farmer. She visits an heirloom apple tree collector, Creighton Leigh, the Johnny Appleseed of the southern apple, who grows 800 varieties in the rolling hills of North Carolina's Piedmont. Savory and sweet heirloom apples make an appearance on the menu. Vivian, Ben, Theo and Flo don boots and grab shovels to plant their own southern apple tree on their Deep Run property.

Thursday, November 22nd

9:00pm on
Runtime: 00:26:46
Widescreen
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All Sunchoked Up

Flo and Theo's pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben. When her sunchoke recipe doesn't make the grade, Vivian enlists guidance from an old friend.

Friday, November 23rd

4:00am on
Runtime: 00:26:46
Widescreen
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All Sunchoked Up

Flo and Theo's pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben. When her sunchoke recipe doesn't make the grade, Vivian enlists guidance from an old friend.

Saturday, November 24th

11:30am on
Runtime: 00:26:46
Widescreen

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."

11:30pm on
Runtime: 00:26:46
Widescreen

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."

Sunday, November 25th

8:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

The Fish Episode, Y'all

Vivian presents a few of the many ways fish makes its appearance in southern cooking. She learns the rules of a good Eastern North Carolina fish stew: Make it a social event. Use whole hog bacon. Resist your urge to stir! And most important, start crackin' eggs and don't forget a side of white bread. Vivian goes to the source of all things seafood with a fishing trip with Ms. Lillie and Mary on beautiful Emerald Isle.

5:30pm on
Runtime: 00:26:46
Widescreen

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."

Wednesday, November 28th

8:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Obviously, It's Pecans

It's November, y'all, and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run-in with Uncle Dwight's wild boar. On Thanksgiving, dozens of people assemble in Ben and Vivian's Deep Run home. The only thing missing is the Thanksgiving turkey. As Ben puts it, "Sometimes you eat the turkey. Sometimes the turkey eats you. "

2:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Obviously, It's Pecans

It's November, y'all, and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run-in with Uncle Dwight's wild boar. On Thanksgiving, dozens of people assemble in Ben and Vivian's Deep Run home. The only thing missing is the Thanksgiving turkey. As Ben puts it, "Sometimes you eat the turkey. Sometimes the turkey eats you. "