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A Chef's Life
Eggs A Dozen Ways
Season 2
Episode 13
Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
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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 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 year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.
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24:40
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.