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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 finds “run-up” turnip greens, which are central to her approach to southern food.
24:40
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
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November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
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Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
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Vivian almost reaches her breaking point, but everyone pulls together for the big event.
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Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
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Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
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A family beach trip turns competitive for Vivian and her sisters.
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A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.
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Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.
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Vivian and Ben go to Maple View Dairy to pick up buttermilk for the restaurant.