Season 1 Episode 3 | 24m 40s
The restaurant gears up for a practice service where 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.
Aired: 09/30/13
Expires: 05/29/20
Video has closed captioning.Chef Vivian and her husband leave NYC to open a restaurant in her North Carolina hometown.
Vivian and Ben rebuild their restaurant against the Southern harbinger of Spring.
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The restaurant gears up for a practice service — but nothing is going as planned.
Vivian launches the restaurant’s new “whole animal, no waste” program with two pigs.
You Say Heirloom, I Say Old Timey
Vivian preps for a Southern Foodways Alliance luncheon with the ultimate tomato sandwich.
Vivian travels to meet with Glenn Roberts to learn about Carolina Heirloom Rice.
Baked Cheese Grits and Sausage Ragu
Vivian shows her favorite grits recipe - a Southern favorite.
