Hear Vivian’s lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. Her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche, and Korean kimchi.
Host Pete Evans travels to the southern mountains of Temecula, California, where he joins chefs Susan Feniger and Mary Sue Miliken of Santa Monica’s famous Border Grill in this episode of Moveable Feast with Fine Cooking. Together, they create a Latin inspired feast that features delectable avocados.
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.” Wanted: Broccoli Follow Vivian as she heads to NYC, where her book launch means a full itinerary.
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.
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.
Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s manager; later Vivian’s nieces and nephews try to make buttermilk with their great-grandmother’s butter churn.
Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old all-male family tradition of making collard kraut. Vivian visits Warren at Brother’s farm to talk about the Eastern Carolina ingredient with a cult following, the cabbage collard.
Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant’s best customers. Vivian and her mom, Scarlett, make her grandmother’s candied yams and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans.
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