Up Next
Back to Show
A Chef's Life
More Than One Way to Skin a Catfish
Season 4
Episode 7
An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member’s last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It’s the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.
Support Provided By
Season
24:40
Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
24:40
Vivian’s summer itinerary picks up with a 14-day photo shoot.
24:41
Vivian reckons with handing over the restaurant reins to John and Justise.
24:40
After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
24:40
Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
24:40
Vivian judges the Southern Sides competition at the annual BBQ Festival.
24:40
After some initial hiccups, Vivian’s whole cow program finds its groove.
24:40
Vivian’s plate runneth over as her tour of Charleston continues.
24:40
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.