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A Chef's Life
Don’t Tom Thumb Your Nose at Me! (Part 1)
Season 2
Episode 4
Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations necessary for her big luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. Vivian take the women in her life as inspiration for her menu, honoring those who have made her the woman she has become.
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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 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.
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24:40
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.