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A Chef's Life
Preview: Season 4, Episode 9: Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of NC seasoning meats --the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.
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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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24:40
Vivian travels to meet with Glenn Roberts to learn about Carolina Heirloom Rice.
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24:40
Vivian preps for a Southern Foodways Alliance luncheon with the ultimate tomato sandwich.
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24:40
Vivian launches the restaurant’s new “whole animal, no waste” program with two pigs.
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24:40
Vivian and Ben rebuild their restaurant against the Southern harbinger of Spring.