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A Chef's Life
Persimmon Style
Season 5
Episode 7
On a short hiatus from the book tour, Vivian takes the twins to pick persimmons off Mrs. Betty’s tree and learns about the different varieties of the fruit. She then takes that knowledge to Atlanta where an event called “Hired Guns” pits chefs and their dishes against each other. Back in Kinston, Vivian gets a pudding lesson from chef Bill Smith of Crook’s Corner in Chapel Hill.
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The Boiler Room welcomes a new manager, much to Ben’s delight.
24:40
Vivian learns how to make “the best pickled beets she ever ate.”
24:40
Scott Barton stops by to see the kitchen and share the African roots of okra.
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Vivian visits her friend Nancy for a surprisingly comforting meal combination.
24:40
Vivian is under the gun to pen an entire book chapter on figs in three days.
24:40
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill’s canned peaches.
24:40
Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner.
55:40
Join Vivian for a taste of the holidays as she serves up the best of her Southern cooking.
24:40
Vivian’s invitation to cook at the prestigious James Beard House becomes a reality.
24:40
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
24:40
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
24:40
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.