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A Chef's Life
Liver Lover
Season 5
Episode 9
Vivian visits one of her favorite farmers and an eastern North Carolina restaurant known for its fried livers. She learns that not all livers are created equal, but are equally good for you. Back at home, Mrs. Scarlett prepares a humble, old-school dish of beef liver and onions, which inspires Vivian to introduce a fancy, controversial liver dish to the restaurant's menu.
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Vivian gains an enlightened perspective on the farm-raised catfish industry.
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Vivian’s summer itinerary picks up with a 14-day photo shoot.
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Vivian reckons with handing over the restaurant reins to John and Justise.
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After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
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Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
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Vivian judges the Southern Sides competition at the annual BBQ Festival.
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After some initial hiccups, Vivian’s whole cow program finds its groove.
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Vivian’s plate runneth over as her tour of Charleston continues.
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Vivian heads to the Charleston’s Wine and Food Festival.
24:40
Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.
24:40
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.