Chef Vivian Howard with cast at supper.

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.

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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. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.

  • 2020-05-26T09:30:00-07:00
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  • 2020-05-28T09:30:00-07:00
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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.

  • 2020-06-02T09:30:00-07:00
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  • 2020-06-04T09:30:00-07:00
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Mayo - The Mother Sauce

Vivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, her diminishing role at the restaurant becomes clearer. Vivian's long-held vacation plans are stifled by a series of strange events.

  • 2020-06-08T04:00:00-07:00
    KCET-HD

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.

  • 2020-06-09T09:30:00-07:00
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  • 2020-06-11T09:30:00-07:00
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Onions and Avetts

Spring onions kick off the season as Vivian takes a break from penning her first cookbook to prepare dinner for beginner farmers. Though the Avett Brothers make an appearance, the underdog spring onion steals the show, playing both star and support.

  • 2020-06-15T04:00:00-07:00
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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.

  • 2020-06-16T09:30:00-07:00
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  • 2020-06-18T09:30:00-07:00
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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.

  • 2020-06-22T04:00:00-07:00
    KCET-HD

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.

  • 2020-06-23T09:30:00-07:00
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