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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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Season
Chicken Lickin’
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24:40
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.
Turnips: The Greens
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24:40
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Turnips: The Roots
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24:40
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Obviously, It’s Pecans
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24:40
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
The Fish Episode, Y’all
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24:40
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Apples
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24:40
Vivian returns from her road trip and confronts her long absence from the restaurant.
Don’t Tom Thumb Your Nose at Me! (Part 2)
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24:40
Vivian almost reaches her breaking point, but everyone pulls together for the big event.
Don’t Tom Thumb Your Nose at Me! (Part 1)
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24:40
Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
R-E-S-P-E-C-T the Butterbean
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24:40
Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
Shrimp Sells
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24:40
A family beach trip turns competitive for Vivian and her sisters.
Blueberries and Boiling Over
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24:40
A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.
Have Yourself Some Moonshine
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24:40
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.
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