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Synopsis
A character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.
Episode 13 : One Potato, New Potato
November. 28,2015
Vivian judges the Southern Sides competition at the annual BBQ Festival alongside Mrs. Scarlett and Ms. Lillie, who prove to be finicky judges. Vivian follows up with a take on the BBQ plate, featuring a crispy potato salad. When the Avett Brothers stop by the restaurant for dinner, the entire staff, including Vivian, serve up a side of girly giddiness.
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Episode 12 : What's Your Beef?
November. 21,2015
After some initial hiccups, Vivian’s whole cow program finds its groove. Mrs. Scarlett shows her how to make a classic cubed steak, inciting an epic tantrum from Flo. Vivian nervously heads to New York to meet her new editor as work on her upcoming cookbook continues.
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Episode 11 : Gone Clamming, Part II
November. 14,2015
Conclusion. Charleston, S.C., is visited. Included: the Waffle House Smackdown; the proper way to open a clam; and clam hash.
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Episode 10 : Gone Clamming, Part I
November. 07,2015
Vivian heads to the Charleston’s Wine and Food Festival, the South’s premiere gathering of world-class chefs and food folk. Her jam-packed schedule includes the prestigious “perfectly paired” dinner at Frank Lee’s High Cotton Restaurant. A clamming trip with lowcountry legend, “Clammer Dave” adds a bit adventure to her everyday.
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Episode 9 : They Call 'Em 'Bagas
October. 31,2015
Vivian learns to bring out the bitter and sweet in rutabagas. She also showers her team with gifts while they prepare a holiday menu and, despite brewing tension, a busy New Year's Eve at the restaurant ends in a toast and smile.
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Episode 8 : Honey, I'm Home!
October. 24,2015
Vivian makes chicken livers drizzled with hot honey. Ben preps for his art show in Durham, N.C. and Vivian checks out the city's restaurants.
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Episode 7 : A Casserole Says Plenty
October. 17,2015
A new manager signs on at the Boiler Room; and a family reunion features an impressive spread of home-cooked casseroles.
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Episode 6 : If You Can't Beet 'Em...
October. 10,2015
Vivian learns to make pickled beets. She also incorporates beets into an unconventional chocolate cake for Ms. Mary's 89th birthday.
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Episode 5 : Prickly Business
October. 03,2015
Vivian learns that picking okra is a prickly business and receives a crash course in food styling during a photo session for her cookbook. Scott Barton, Vivian's mentor, visits the restaurant and they discuss the African roots of okra.
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Episode 4 : Pickle Perfect
September. 26,2015
Vivian visits a friend, who serves homemade pickles, chicken salad and chocolate cake. Ben and Vivian also audition a new chef.
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Episode 3 : Gettin' Figgy With It
September. 19,2015
Vivian has three days to write a book chapter on figs. The resulting stress leads to a fig-honey-bourbon slushie tasting; and a fig preserves session. In other events, Vivian and Ben decide to charge for bread at the restaurant.
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Episode 2 : Pretty In Peach
September. 12,2015
Vivian's mother shares the secrets of Gramma Hill's canned peaches as well as memories from her childhood. Vivian also sweats through a Thanksgiving-in-July photo shoot, and there's a major mix-up at the restaurant.
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Episode 1 : Stop, Squash and Roll
September. 05,2015
With squash season in full effect, trouble with the twins, staffing issues at the Boiler Room, and a new cookbook overloading her plate, Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over a Southern classic: squash and onions. Despite nerves, Vivian plays it cool on camera, as Ben and all of Kinston anticipate her appearance on The Today Show.
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Seasons
Season 5
In Season 5, Vivian Howard finds plenty of reasons to celebrate, as Chef and the Farmer turns 10 years old and her first cookbook hits the New York Times bestseller list. So, she sets out on a book tour with her trusted team and a finicky food truck. In between greeting hordes of fans in multiple states, Vivian discovers small batch whiskey in Kentucky, fishes for trout in the North Carolina mountains, and breaks bread with fellow chefs in the Virginia hills where good food and good music meet.
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