SEASON FIVE

A CHEF’S LIFE

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TWO-MATO

EPISODE 1

STORYLINE
Vivian’s plate is full of everything. Except tomatoes. As Chef & the Farmer turns 10 years old, Vivian embarks on a fruitless search for the season’s first ripe tomatoes to serve at the restaurant’s birthday party. For the celebration that brings back familiar faces and dishes, she concocts a menu that represents a decade of professional growth, and then seeks the wisdom of Mrs. Mary and Ms. Lilli.


SHAKE, RATTLE AND POLE (BEANS)

EPISODE 2

STORYLINE
With Summer heat high and rain levels low, Vivian struggles to scrounge up enough green beans to add to the menu at Chef & the Farmer. Her kitchen capers continue as she stumbles to find her rhythm with a new chef firmly in place. Mrs. Tessie Mae offers levity by giving Vivian a golf cart tour of her garden, an intro to pickled pork, and a lesson in snapping pole beans.


PROLIFIC PEPPERS

EPISODE 3

STORYLINE
Vivian preps peppers for a trip to Lambstock, a party where chefs, food, and music converge. Even with Warren behind the wheel, the road provides unexpected woes. Before hitting the highway, Holley’s grandmother offers a lesson in stuffing peppers and delegating authority.


A FOOD TRUCK AND A PEAR TREE

EPISODE 4

STORYLINE
Vivian, her parents, and Flo pluck pears from a tree that’s been in the family for 100 years. The arrival of Vivian's cookbook sparks a well of emotions as the reality of wheeling a food truck around the country sets in. In order to get a better handle on the truck, Vivian and her crew do a practice run at the farmer's market and serve up Tom Thumb with pear relish.


WANTED: BROCCOLI

EPISODE 5

STORYLINE
Vivian heads to NYC where her book launch means a full itinerary. A celebration dinner at Bon Appétit Kitchen follows her appearance on the Rachael Ray Show where Vivian finds that a shot of bourbon goes a long way. Back at the shop, Ben and crew ready the food truck for its first stop in Nashville. While there, a lack of rain leads Vivian on a challenging hunt for broccoli.


BOURBON COUNTRY

EPISODE 6

STORYLINE
What begins as a dinner at Maker’s Mark in Vivian’s honor ends as an American history lesson. A tour of Maker’s Mark and Jefferson’s distilleries illuminates the differences between whiskey, scotch, and bourbon for Vivian who also learns how Frank and Jesse James fit into Kentucky’s boozy biography.


PERSIMMON STYLE

EPISODE 7

STORYLINE
On a short hiatus from the book tour, Vivian takes the twins to pick persimmons off Mrs. Betty's tree and learns about the different varieties of the fruit. She then takes that knowledge to Atlanta where an event called "Hired Guns" pits chefs and their dishes against each other. Back in Kinston, Vivian gets a pudding lesson from chef Bill Smith of Crook's Corner in Chapel Hill.


CHASING TROUT

EPISODE 8

STORYLINE
Vivian volunteers at a soup kitchen and does a book signing; preparing a Feast of the Seven Fishes dinner that features trout.


LIVER LOVER

EPISODE 9

STORYLINE
A simple beef liver and onions recipe inspires Vivian to add a fancy liver dish to the menu.


KING CORNBREAD

EPISODE 10

STORYLINE
``Pig and a puppy'' merges corn bread with another Southern staple; corn bread cook-off.


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Season Five