Season 2
A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.
Blueberries and Boiling Over
Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
R-E-S-P-E-C-T the Butterbean
Don’t Tom Thumb Your Nose at Me! (Part 1)
Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
Don’t Tom Thumb Your Nose at Me! (Part 1)
Don’t Tom Thumb Your Nose at Me! (Part 2)
Vivian almost reaches her breaking point, but everyone pulls together for the big event.
Don’t Tom Thumb Your Nose at Me! (Part 2)
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
The Fish Episode, Y’all
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
Obviously, It’s Pecans
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Turnips: The Roots
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Turnips: The Greens
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.
Chicken Lickin’
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
Ramp-ing up to Spring
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
Eggs A Dozen Ways
Vivian’s invitation to cook at the prestigious James Beard House becomes a reality.
Eggs Two Dozen Ways
Join Vivian for a taste of the holidays as she serves up the best of her Southern cooking.