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A Chef's Life
Heavenly Hocks
Season 4
Episode 9
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of North Carolina seasoning meats --the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.
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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.