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A Chef's Life
Oysters
Season 1
Episode 6
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from Chef & the Farmer in hopes it will be a place that adds character and variety to the town’s “dining scene.” Vivian and her dad orchestrate their family’s first-ever oyster roast and are blown away by how much everyone enjoys it.
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24:40
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
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24:40
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.
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24:40
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
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24:40
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
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24:40
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
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24:40
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
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24:40
Vivian returns from her road trip and confronts her long absence from the restaurant.
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24:40
Vivian almost reaches her breaking point, but everyone pulls together for the big event.
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24:40
Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
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24:40
Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
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24:40
A family beach trip turns competitive for Vivian and her sisters.
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24:40
A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.