In A Chef’s Life, go inside the life of chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town eastern North Carolina. Each episode follows Howard out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her seasonal menus. Using a chef’s modern sensibilities, she explores Southern cuisine, past and present — one ingredient at a time. A celebration of true farm to table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.
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 farmer’s market.
Vivian’s Cooking Demo