Chef Vivian Howard explores farm-fresh cooking in North Carolina.
Vivian and her husband Ben leave New York to open a restaurant in her small North Carolina hometown.
Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Vivian and a friend develop a recipe for Coconut Cornbread Strawberry Shortcake wit...
The restaurant gears up for a practice service where the new equipment and new menu will be tested in real time - but nothing is going as planned.
Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything - including the skin - and shows us how to m...
Food enthusiasts from around the country are coming to study BBQ and Vivian plans to serve them the ultimate tomato sandwich. She weighs the risk of serving something so simple to this discerning c...
Vivian and Ben go to Cedar Island to explore the new culture of farm-raised oysters in NC. Vivian shares their plans of opening an oyster bar across the street and orchestrates with her dad, their ...
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, to make homemade wine. Back at the restauran...
Vivian travels to Columbia, SC to meet with Glenn Roberts of Anson Mills where he explains their efforts to save heirloom grains. Glenn's passion inspires Vivian to host a "rice dinner", where each...
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to an old school snack-break, a pack of salted peanuts dumped into a glass P...
Vivian visits Tull Hill Farm, one of the largest sweet potato farms in the country. She makes her grandmother's candied yams with her mum and niece. Vivian re-imagines these for the restaurant with...
Vivian spends the morning with her neighbors participating in their 100 year old family tradition of making collard kraut. She visits Warren to talk about an Eastern Carolina favorite, the Cabbage ...
Vivian and Ben go to Maple View Farm to pick up product for the restaurant. The dairy manager shows them around and talks buttermilk. Lillie Hardy schools Vivian on buttermilk biscuits at Warren Br...
Vivian and Ben visit Broadslab Distillery where they talk about the art and soul of white lightning. The restaurant's mixologist works moonshine into a few new drinks while the staff takes on the h...