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CHEF'S LIFE

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Sunday, June 7th

6:00pm on
Runtime: 00:26:46
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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.

Saturday, June 13th

11:00am 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, June 14th

6:00pm on
Runtime: 00:26:46
Widescreen
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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.

Saturday, June 20th

11:00am 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, June 21st

6:00pm on
Runtime: 00:26:46
Widescreen
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Pimp My Grits

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.

Saturday, June 27th

11:00am 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.

Sunday, June 28th

6:00pm on
Runtime: 00:26:46
Widescreen
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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.