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A Chef's Life
Bourbon Country
Season 5
Episode 6
What begins as a dinner at Maker’s Mark in Vivian’s honor ends as an American history lesson. A tour of Maker’s Mark and Jefferson’s distilleries illuminates the differences between whiskey, scotch, and bourbon for Vivian who also learns how Frank and Jesse James fit into Kentucky’s boozy biography.
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Vivian gains an enlightened perspective on the farm-raised catfish industry.
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Vivian’s summer itinerary picks up with a 14-day photo shoot.
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Vivian reckons with handing over the restaurant reins to John and Justise.
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After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
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Vivian judges the Southern Sides competition at the annual BBQ Festival.
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After some initial hiccups, Vivian’s whole cow program finds its groove.
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Vivian heads to the Charleston’s Wine and Food Festival.
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Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.
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Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.