Follow Vivian on a journey to learn how other Southerners cook and eat barbecue. She travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists.
Travel with Vivian to the Lumbee tribe’s annual homecoming, where she samples their famous collard sandwich. On a trip to Georgia, Vivian meets a group of refugee farmers growing greens that remind them of home.
Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.
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.
Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations.
Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child’s breadmaking recipes for classic pain de mie and a raisin bread, highlighting her role in reorienting people’s perception of food.
Delectable fudge. Crispy peanut brittle. Gooey chocolate-covered cherries. Old- fashioned caramels. It’s the stuff of holiday memories… with a little bit of a twist. Doing what she does best, Chef Vivian Howard hosts her own vision of the season’s celebrations, exploring holiday traditions, Kinston, NC style.
Vivian Howard & Marcus Samuelsson have been traveling around the country to better understand immigrant foodways. While in Los Angeles, the two chefs visit Grand Central Market to meet new friends who contribute to the richness of L.A.’s food scene.
After five momentous seasons of A CHEF’S LIFE, Vivian hosts Harvest Special, a farewell feast of epic proportions. This series finale begins as a tractor pushes through her family’s cornfield to carve out the open-air dining room of Vivian’s dreams. She gathers Summer’s last vegetables from Warren Brothers’ farm for a batch of chow-chow.
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