Chef's Life

Chef

A food/reality series featuring Chef Vivian Howard located in her home town, a place she swore she would never return - the Deep South.

All Past Episodes

Liver Lover

26:46 | #509 | TV-G

Vivian visits a restaurant known for fried liver and learns that not all livers are created equal.

Chasing Trout

26:46 | #508 | TV-G

Vivian plans a respite from the road during the holidays and prepares a Feast of the Seven Fishes.

King Cornbread

26:46 | #510 | TV-G

Vivian visits a Kinston institution that uses cornbread to make "pig and a puppy." Mrs. Scarlett and Ms. Lillie's cornbread cook-off showcases their different traditions.

Persimmon Style

26:46 | #507 | TV-G

Vivian takes the twins to pick persimmons and learns about the different varieties of the fruit.

Bourbon Country

26:46 | #506 | TV-G

A dinner in Vivian's honor ends as an American history lesson. A tour of Maker's Mark and Jefferson's distilleries clarifies the whiskey, scotch, and bourbon differences. Vivian learns how Frank and Jesse James fit into Kentucky's boozy biography.

WANTED: Broccoli

26:46 | #505 | TV-G

Follow Vivian as she heads to NYC, where her book launch means a full itinerary. A lack of rain leads Vivian on a challenging hunt for broccoli.

A Food Truck and a Pear Tree

26:46 | #504 | TV-G

Vivian's cookbook delivery sparks emotions as the reality of wheeling a food truck around the country sets in. The crew does a practice run at the farmer's market.

Prolific Peppers

26:46 | #503 | TV-G

Vivian preps peppers for a trip to Lambstock, where chefs, food and music converge. Holley's grandmother offers a lesson in stuffing peppers and delegating authority.

Shake, Rattle, and Pole (Beans)

26:46 | #502 | TV-G

Vivian struggles to scrounge up enough green beans to add to the menu at Chef & the Farmer. Mrs. Tessie Mae gives her a golf cart tour of her garden, an intro to pickled pork, and a lesson in snapping pole beans.

Two-mato

26:46 | #501 | TV-G

As Chef & the Farmer turns 10, Vivian searches for ripe tomatoes to serve at the restaurant's birthday party. Vivian seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish.

Mayo - The Mother Sauce

26:46 | #410 | TV-G

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.

Heavenly Hocks

26:46 | #409 | TV-G

A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party, Vivian serves up a gift of NC seasoning meats.

All Sunchoked Up

26:46 | #408 | TV-G

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.

More Than One Way to Skin A Catfish

26:46 | #407 | TV-G

A personal experience with farm-raised catfish offers Vivian a new perspective on the industry.

Rabbit

26:46 | #406 | TV-PG

Vivian's rabbit demo at the Carolina Meat Conference is met with a rowdy rabble of protesters.

Cabbage's Last Stand

26:46 | #405 | TV-G

Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland.

Stand By Your Cabbage

26:46 | #404 | TV-G

Vivian's summer itinerary includes a 14-day photoshoot as she preps for a trip to Feast Portland.

Peas, Please

26:46 | #403 | TV-G

A tutorial in "beatin' peas," delivered by a 92-year-old expert, is an entertaining and therapeutic history lesson.

My Watermelon Baby

26:46 | #402 | TV-G

After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces and works to build camaraderie.

Onions and Avetts

26:46 | #401 | TV-G

Spring onions kick off the season as Vivian prepares dinner for beginner farmers.

One Potato, New Potato

26:46 | #313 | TV-G

Vivian judges the Southern Sides competition at the BBQ Festival and makes her own BBQ plate.

What's Your Beef?

26:46 | #312 | TV-G

Vivian's whole-cow program, after some initial hiccups, finds its groove. Mrs. Scarlett makes a classic cubed steak, inciting an epic tantrum from Flo. Vivian heads to New York to meet her new editor.

Gone Clamming, Part II

26:46 | #311 | TV-G

Frank Lee, "Mayor of Charleston," invites Vivian to his home and reveals the secret to his aunt's decadent clam hash. Also, the popular Waffle House Smackdown is visited.

Gone Clamming, Part I

26:46 | #310 | TV-G

Vivian heads to Charleston's Wine and Food Festival, the South's premiere gathering of world-class chefs and food folk. A clamming trip with low country legend "Clammer Dave" adds a bit of adventure.

They Call'em 'Bagas

26:46 | #309 | TV-G

Lillie shows Vivian three ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with gifts as they prepare a holiday menu.

Honey, I'm Home!

26:46 | #308 | TV-G

After a visit from "The Honey Man," Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends on the "Bull City's" restaurant row to sample sweet, honey-themed dishes.

A Casserole Says Plenty

26:46 | #307 | TV-G

The Boiler Room welcomes a new manager, much to Ben's delight. A family reunion brings out long-lost relatives, the warmth of fellowship and an impressive spread of home-cooked casseroles.

If You Can't Beet Em....

26:46 | #306 | TV-G

Matt from Crooked Fence Produce shows Vivian how to make "the best pickled beets she ever ate." Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Mary's 89th birthday.

Prickly Business

26:46 | #305 | TV-G

Vivian's mentor, Scott Barton, stops by the restaurant and shares the African roots of okra.

Pickle Perfect

26:46 | #304 | TV-G

Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad, and chocolate cake.

Gettin' Figgy with It

26:46 | #303 | TV-G

Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting and a fig preserves session.

Pretty in Peach

26:46 | #302 | TV-G

Vivian learns the secrets of Gramma Hill's canned peaches. A mix-up leaves the team scrambling.

Stop, Squash and Roll

26:46 | #301 | TV-G

Vivian seeks motherly advice from Mrs. Scarlett and her sister Johnna over squash and onions.

Chicken Lickin

26:46 | #211 | TV-G

The restaurant's new best-seller is a whole chicken, pounded and stuffed with broccoli salad.

Turnips - The Greens

26:46 | #210 | TV-G

Late winter brings run-up turnip greens, which Vivian sees as central to her Southern food approach.

Turnips - The Roots

26:46 | #209 | TV-G

Vivian features her winter rolls with pickled turnips at a charity dinner with Ashley Christiansen.

Eggs Two Dozen Ways

26:46 | #214 | TV-G

Vivian's invitation to cook at the prestigious James Beard House becomes a reality.

Eggs A Dozen Ways

26:46 | #213 | TV-PG

Vivian visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.

Ramp-ing Up to Spring

26:46 | #212 | TV-G

Vivian hunts for ramps - Appalachian wild leeks - with bacon purveyor Alan Benton in Tennessee.

Obviously, It's Pecans

26:46 | #208 | TV-G

Vivian is feeling the stress of running the restaurant after preparing for her Thanksgiving feast.

The Fish Episode, Y'all

26:46 | #207 | TV-G

Vivian presents a few of the many ways fish makes its appearance in southern cooking.

Apples

26:46 | #206 | TV-G

Vivian visits an heirloom apple tree collector, Creighton Leigh, in North Carolina's Piedmont.

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

26:46 | #205 | TV-G

Vivian faces one challenge after another in the prep kitchen before the SFA luncheon.

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

26:46 | #204 | TV-G

Tom Thumb, a pungent and rich sausage stuffed into a pig's appendix, highlights Vivian's luncheon.

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

26:46 | #203 | TV-G

Vivian chooses the beloved butterbean as the star of her new veggie burger at the Boiler Room.

Shrimp Sells

26:46 | #202 | TV-G

Vivian and Ben head to the beach for vacation. Vivian turns up the heat with Frogmore stew.

Blueberries and Boiling Over

26:46 | #201 | TV-G

Vivian and Ben open the Boiler Room, a burger/oyster bar featuring Vivian's blueberry BBQ sauce.

Have Yourself Some Moonshine

26:47 | #113 | TV-G

Vivian visits Broad Slab Distillery. AppleJack Moonshine cocktails are prepared and enjoyed.

The Buttermilk Belt

26:46 | #112 | TV-G

Vivian discusses buttermilk at Maple View Dairy and tries to shoot a Christmas card picture.

Collard Green Queen

26:46 | #111 | TV-G

Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old all-male family tradition of making collard kraut.

Love Me Some Candied Yams!

26:46 | #110 | TV-G

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.

A Peanut Pastime

26:46 | #109 | TV-G

Vivian visits a peanut farm and prepares Pepsi glazed pork belly with country ham braised peanuts.

A Road Trip for Rice

26:46 | #108 | TV-G

Vivian travels to Columbia, South Carolina, and learns about Carolina heirloom rice growing in fields on the Savannah River.

Muscadine Time

26:47 | #107 | TV-G

Ben, Vivian, and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian makes a pizza with mulled muscadines.

The World Is Your Oyster

26:46 | #106 | TV-G

Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast.

Tomatoes....You Say Heirloom, I Say Old Timey

26:46 | #105 | TV-G

Mary Vaughn shows Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant.

Cracklin' Kitchen

26:46 | #104 | TV-G

Vivian christens the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She demonstrates how to make sweet potatoes with cracklins.

Pimp My Grits

26:46 | #103 | TV-G

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.

Strawberry Stay at Home

26:46 | #102 | TV-G

Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Chef Vivian develops a recipe for coconut cornbread strawberry shortcake with basil whipped cream.

Sweet Corn & Expensive Tea

26:46 | #101 | TV-G

Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. She revisits the Southern tradition of "putting up" corn and makes smoked corn relish.

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