S1 E1: Sweet Corn & Expensive Tea
Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. As the episode concludes, a devastating setback threatens their new life.
24 minutes
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Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. As the episode concludes, a devastating setback threatens their new life.
24 minutes
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 with Basil Whipped Cream.
23 minutes
The restaurant gears up for a practice service where the new menu will be tested in real time. One addition to the restaurant's menu is a section called "Pimp My Grits," where Vivian exalts the ingredient in four distinct ways.
24 minutes
Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything and shows us how to make her version of sweet potatoes with cracklins.
24 minutes
Vivian preps for a Southern Foodways Alliance luncheon. Food enthusiasts from around the country are coming to study BBQ and Vivian plans to serve them the ultimate tomato sandwich.
24 minutes
Vivian explores the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar in hopes it will be a place that adds character and variety to the town's dining scene.
24 minutes
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Back at the restaurant, Vivian makes a pizza with mulled muscadines.
24 minutes
Vivian travels to South Carolina to meet with Glenn Roberts of Anson Mills and learns about Carolina Heirloom Rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains.
24 minutes
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old-school break-time snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle.
24 minutes
Vivian introduces us to the proprietors of one of the largest sweet potato farms in the country. Vivian makes her grandmother's candied yams and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans.
24 minutes
Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male family tradition of making collard kraut.
24 minutes
Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy's manager, and the noise Ben makes while savoring his cup of the thick liquid annoys his wife.
24 minutes
Vivian visits Broad Slab Distillery, where they talk about the art and soul of white lightning. The restaurant's mixologist works moonshine into several new drinks, while the restaurant staff struggles through the holiday party season.
24 minutes