Vivian Howard
Author
Series
Chef's Life volume 3
Language
English
Description
The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.
Author
Series
Chef's Life volume 13
Language
English
Description
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 struggles 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.
Author
Series
Chef's Life volume 7
Language
English
Description
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, and Ben tests this new creation during their first stressful pizza night in the wine shop.
Author
Series
Chef's Life volume 9
Language
English
Description
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. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.
Author
Series
Chef's Life volume 10
Language
English
Description
Vivian introduces viewers 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.
Author
Series
Chef's Life volume 2
Language
English
Description
Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry-picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.
Author
Series
Chef's Life volume 6
Language
English
Description
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from Chef and the Farmer in hopes it will be a place that adds character and variety to the tiny town's "dining scene." Vivian and her dad orchestrate their family's first-ever oyster roast and are blown away by how much everyone enjoys it.
Author
Series
Chef's Life volume 12
Language
English
Description
Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy's manager, and the noise Ben makes while savoring his cup of the thick liquid annoys his wife. The couple attempts to shoot the twins' Christmas card picture in the family's swimming-pool-turned-turnip patch, while Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn.
Author
Series
Chef's Life volume 5
Language
English
Description
Mary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich."
Author
Series
Language
English
Description
With her signature flair, Chef Vivian Howard invites us to her own holiday table in this one-hour special, featuring the best of her own Southern cooking heritage with Ben's Chanukah celebration added to the mix. A CHEF'S LIFE HOLIDAY SPECIAL invites viewers to join in on a charming and delicious journey through one of our most beloved seasons.
Author
Series
Chef's Life volume 11
Language
English
Description
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 prepares for an event called Terra Vita, where she will serve three courses to 100 people and make collards the star they deserve to be.
Author
Series
Chef's Life volume 1
Language
English
Description
Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
Author
Series
Chef's Life volume 4
Language
English
Description
Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything - including the skin - and, on her father's recommendation, demonstrates how to make sweet potatoes with cracklins.
Author
Series
Chef's Life volume 8
Language
English
Description
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 and the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter...
Author
Publisher
Voracious/Little, Brown and Company
Pub. Date
2020.
Language
English
Description
From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern...
Publisher
PBS
Pub. Date
[2020]
Language
English
Description
Premiering on PBS, Vivian travels the changing South in search of the dishes that connect all, dumplings, hand pies, porridge and more, but which are expressed in delightfully different ways across cultures. Along the way, she meets new friends and teachers, and as she says, she discovers how breaking bread and sharing a meal can create a comfortable place to have meaningful, memorable conversations.
Publisher
PBS
Pub. Date
[2014]
Language
English
Description
"With her signature flair, Chef Vivian Howard invites us to her own holiday table in this one-hour special, featuring the best of her own Southern cooking heritage with Ben's Chanukah celebration added to the mix. It invites viewers to join in on a charming and delicious journey through one of our most beloved seasons." --
Pub. Date
2014
Language
English
Description
Season two hits the road with a new roster of Southern ingredients. Vivian and Ben open a second restaurant, plant heirloom apple trees, go pier fishing, hunt ramps and pick up pecans. We'll tag along as Vivian prepares something special for 400 food writers and chefs down in the Delta, fixes holiday meals to meet her family's high standards, and returns to New York City to cook the meal of her career at the James Beard House.