Season 4 Episode 9 | 24m 40s Video has closed captioning.
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of North Carolina seasoning meats --the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.
Aired: 11/04/16
Expires: 05/29/20
Preview: Season 4, Episode 9: Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham.
Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
Vivian romps around the city before firing up the BBQ cabbage at Feast Portland.
More Than One Way to Skin a Catfish
Vivian gains an enlightened perspective on the farm-raised catfish industry.
Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
Now Showing
As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.
A Chef's Life
Discover how James-Beard-nominated chef Vivian Howard is exploring classic Southern ingredients. Get recipes from the show featured at Chef & The Farmer.
Meet Vivian
