Vivian Howard

A CHEF’S LIFE
Shake, Rattle, and Pole (Beans)

A CHEF’S LIFE: Shake, Rattle, and Pole (Beans)

 

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.”

 

Shake, Rattle, and Pole (Beans)
Vivian struggles to scrounge up enough green beans to add to the menu at Chef & the Farmer, where a new chef is firmly in place.

 

 

A CHEF’S LIFE
Prolific Peppers

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 CHEF’S 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.”

 

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.

 

A CHEF’S LIFE
The Buttermilk Belt

 

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.

 

A CHEF’S LIFE
Collard Green Queen

 

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.

 

A CHEF’S LIFE
A Road Trip for Rice

 

Vivian travels to Columbia, 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 and discusses the importance of ingredient biodiversity. Glenn’s passion inspires Vivian to host a “rice dinner” at Chef & the Farmer, where each course centers on this grain. Scarlett, Vivian’s mom, schools her daughter on how to make the chicken and rice she grew up eating.

 

A CHEF’S LIFE
A Peanut Pastime

 

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 snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts.

 

A CHEF’S LIFE
Love Me Some Candied Yams

 

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. Mother Earth Brewery and Chef and the Farmer team up for a beer dinner featuring first of the season Sweet Potatoes.

 

A CHEF’S LIFE
Muscadine Time

 

Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines.

 

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