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A Chef's Life
Cabbage’s Last Stand
Season 4
Episode 5
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.
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24:40
Vivian and Ben go to Maple View Dairy to pick up buttermilk for the restaurant.
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24:40
Vivian gets a lesson in a 100-year-old tradition of making collard kraut.
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24:40
Vivian visits one of the largest sweet potato farms in the country.
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24:40
Vivian visits neighbor Marty Harper’s peanut farm just before and during harvest.
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24:40
Vivian travels to meet with Glenn Roberts to learn about Carolina Heirloom Rice.
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24:40
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard.
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24:40
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters.
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24:40
Vivian preps for a Southern Foodways Alliance luncheon with the ultimate tomato sandwich.
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24:40
Vivian launches the restaurant’s new “whole animal, no waste” program with two pigs.
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24:40
The restaurant gears up for a practice service — but nothing is going as planned.
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24:40
Vivian and Ben rebuild their restaurant against the Southern harbinger of Spring.
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24:40
Chef Vivian and her husband leave NYC to open a restaurant in her North Carolina hometown.