Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
Watch Preview
A Chef's Life
Gone Clamming, Part I
Season 3
Episode 10
Vivian heads to the Charleston’s Wine and Food Festival, the South’s premiere gathering of world-class chefs and food folk. Her jam-packed schedule includes the prestigious “perfectly paired” dinner at Frank Lee’s High Cotton Restaurant. A clamming trip with lowcountry legend, “Clammer Dave” adds a bit adventure to her everyday.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
Unlock with PBS Passport
24:40
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.
Unlock with PBS Passport
24:40
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Unlock with PBS Passport
24:40
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Unlock with PBS Passport
24:40
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
Unlock with PBS Passport
24:40
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Unlock with PBS Passport
24:40
Vivian returns from her road trip and confronts her long absence from the restaurant.
Unlock with PBS Passport
24:40
Vivian almost reaches her breaking point, but everyone pulls together for the big event.
Unlock with PBS Passport
24:40
Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
Unlock with PBS Passport
24:40
Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
Unlock with PBS Passport
24:40
A family beach trip turns competitive for Vivian and her sisters.
Unlock with PBS Passport
24:40
A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.
Unlock with PBS Passport
24:40
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.