It's November, y'all, and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run-in with Uncle Dwight's wild boar. On Thanksgiving, dozens of people assemble in Ben and Vivian's Deep Run home. The only thing missing is the Thanksgiving turkey. As Ben puts it, "Sometimes you eat the turkey. Sometimes the turkey eats you. "
Episode Duration: 26 minutes and 46 seconds
Episode Number: 208
|Sat, Nov 23||7:00 A.M.||obviously, it's pecans|
|Sat, Nov 23||7:00 P.M.||obviously, it's pecans|
|Sun, Nov 24||1:00 P.M.||obviously, it's pecans|
A Chef's Life is a new food/reality series featuring Chef Vivian Howard.
Vivian was making a name for herself in New York City, when her father, a hog farmer, offered to get her started in her own restaurant.
The catch? It would be located in her home town, a place she swore she would never return --- the Deep South.
The series plunges audiences into the kitchen of the restaurant Chef and The Farmer, a highbrow restaurant located in Kinston, NC, one of the most impoverished communities in the U.S.
When Vivian arrives home, she begs local farmers to grow fennel, lemongrass and Jerusalem artichokes --- none of which are native to the region.
Soon, she realizes that the cooking techniques she learned in New York could be applied to her "grandmother's ingredients," the bounty grown by local farmers.
Vivian's recipes are exquisitely assembled to bring out the best in the locally grown fresh ingredients.
This is real "southern cooking," anyone can implement into their own lives.
Six years in, Vivian has become a pillar in this small community, with the restaurant winning accolades across the country.
As the series opens, she and her husband Ben are juggling the business and raising twins, when a devastating kitchen fire destroys the restaurant overnight.
What happens next is a true testament to Southern grit.
|Thu, Oct 17||8:30 A.M.||Eggs A Dozen Ways|
|Fri, Oct 18||8:30 A.M.||Eggs Two Dozen Ways|
|Mon, Oct 21||8:30 A.M.||Stop, Squash and Roll|
|Tue, Oct 22||8:30 A.M.||Pretty In Peach|
|Wed, Oct 23||8:30 A.M.||Gettin' Figgy with It|
|Thu, Oct 24||8:30 A.M.||Pickle Perfect|
|Fri, Oct 25||8:30 A.M.||Prickly Business|
|Mon, Oct 28||8:30 A.M.||If You Can't Beet Em....|
|Tue, Oct 29||8:30 A.M.||A Casserole Says Plenty|
|Wed, Oct 30||8:30 A.M.||Honey, I'm Home!|
|Thu, Oct 31||8:30 A.M.||They Call 'em 'bagas|
|Fri, Nov 1||8:30 A.M.||Gone Clamming, Part I|
|Mon, Nov 4||8:30 A.M.||Gone Clamming, Part II|
|Tue, Nov 5||8:30 A.M.||What's Your Beef?|
|Wed, Nov 6||8:30 A.M.||One Potato, New Potato|
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 49 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg