Up Next
Back to Show
A Chef's Life
Preview: Season 4, Episode 5: Cabbage’s Last Stand
Vivian can’t resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland. The crisp Oregon air and thousands of patient festival patrons make hiccups with her cooking equipment easier to overcome. Premieres October 8 on PBS.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
Unlock with PBS Passport
24:40
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.
Unlock with PBS Passport
24:40
Vivian and Ben go to Maple View Dairy to pick up buttermilk for the restaurant.
Unlock with PBS Passport
24:40
Vivian gets a lesson in a 100-year-old tradition of making collard kraut.
Unlock with PBS Passport
24:40
Vivian visits one of the largest sweet potato farms in the country.
Unlock with PBS Passport
24:40
Vivian visits neighbor Marty Harper’s peanut farm just before and during harvest.
Unlock with PBS Passport
24:40
Vivian travels to meet with Glenn Roberts to learn about Carolina Heirloom Rice.
Unlock with PBS Passport
24:40
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard.
Unlock with PBS Passport
24:40
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters.
Unlock with PBS Passport
24:40
Vivian preps for a Southern Foodways Alliance luncheon with the ultimate tomato sandwich.
Unlock with PBS Passport
24:40
Vivian launches the restaurant’s new “whole animal, no waste” program with two pigs.
Unlock with PBS Passport
24:40
The restaurant gears up for a practice service — but nothing is going as planned.
Unlock with PBS Passport
24:40
Vivian and Ben rebuild their restaurant against the Southern harbinger of Spring.