Chef Vivian Howard explores farm-fresh cooking in North Carolina.
Spring onions kick off the season in high gear as Vivian takes a break from penning her first cookbook to prepare a benefit dinner at a training ground for beginning farmers.
The heat is high and watermelons are ripe for the picking. After being away from the restaurant all summer, Vivian returns to a staff of unfamiliar faces and works to build camaraderie with the new...
As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise.
Vivian's summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland.
Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland.
Vivian's rabbit demo at the Carolina Meat Conference is met with a rowdy rabble of protesters. As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipatin...
An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry.
Flo and Theo's pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben.
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.
Vivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, her diminishing role at the restaurant becomes clearer.