drink

A CHEF’S LIFE
Liver Lover

 

Vivian visits one of her favorite farmers and an eastern North Carolina restaurant known for its fried liver. She learns that not all livers are created equal. Back at home, Mrs. Scarlett prepares a humble, old-school dish of beef liver and onions, which inspires Vivian to introduce a fancy, controversial liver dish to the restaurant’s menu.

 

 

A CHEF’S LIFE
Chasing Trout

A CHEFʻS LIFE: Chasing Trout

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Chasing Trout
Vivian plans a respite from the road during the holidays, but is busy at home. She volunteers at a soup kitchen and does one last book signing in Kinston. She also prepares a Feast of the Seven Fishes dinner where trout – from roe to filet – shines.

 

 

A CHEF’S LIFE
Persimmon Style

A CHEFʻS LIFE: Persimmon Style - Photo:Ted Richardson, For The Washington Post

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Persimmon Style
Vivian takes her twins to pick persimmons and learns about the different varieties of the fruit. Back in Kinston, she gets a pudding lesson from Chef Bill Smith of Crook’s Corner in Chapel Hill.

 

A CHEFʻS LIFE
Bourbon Country

A CHEFʻS LIFE: Bourbon Country

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Bourbon Country
A dinner in Vivian’s honor ends as an American history lesson. A tour of Maker’s Mark and Jefferson’s distilleries clarifies whiskey, scotch and bourbon differences.

 

 

A CHEF’S LIFE
Prolific Peppers

 

Vivian preps peppers for a trip to Lambstock, where chefs, food and music converge. Holley’s grandmother offers a lesson in stuffing peppers and delegating authority.

 

 

A CHEF’S LIFE
Two-Mato

A CHEFʻS LIFE: Two-Mato

 

In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.”

 

Two-Mato
As Chef & the Farmer turns 10, Vivian searches for ripe tomatoes to serve at the restaurant’s birthday party. She seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish that “kills hungry.”

 

 

THE DAVID RUBENSTEIN SHOW: PEER TO PEER CONVERSATIONS
Indra Nooyi

THE DAVID RUBENSTEIN SHOW: PEER TO PEER CONVERSATIONS: Indra Nooyi

 

This new series explores successful leadership through the personal and professional choices of some of the most influential people in business. Financier and philanthropist David Rubenstein travels the country talking to leaders to uncover their stories and their paths to success.

 

Indra Nooyi
Rubenstein interviews PepsiCo CEO Indra Nooyi, who reflects on her passage from India to a major U.S. corporation, her mother’s reaction to her presidency and how she hopes young women and others will be inspired by her success.

 

A CHEF’S LIFE
Have Yourself Some Moonshine

 

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 struggle through the holiday party season. They end the season with a party of their own at Ben and Vivian’s new house with AppleJack Moonshine Cocktails making a guest appearance.

 

MUSIC VOYAGER
The Bahamas: Raking and Scraping Across the Islands

 

MUSIC VOYAGER travels to Cat Island in search of the roots of rake and scrape, the local music style Bahamians call their own. After a beach-side performance by traditionalists Bo Hog and the Rooters, it’s a trip to Grand Bahama in search of Stileet, a new generation rake and scrape singer who is bringing urban attitude to the style.

 

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