A Chef's Life S02E11 · Chicken Lickin'

Overview

As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.

Torrents

Subtitles

Episodes

1. 1 1. Blueberries and Boiling Over2014-10-05 · 30mAfter a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over wi
2. 2 2. Shrimp Sells2014-10-12 · 30mVivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with a bit of friendly competition with her older sisters. Frogmo
3. 3 3. R-E-S-P-E-C-T the Butterbean2014-10-19 · 30mBurgers. Oysters. Beer. Hallelujah! Vivian and Ben are on the cusp of opening their new restaurant, the Boiler Room, and they are facing a new challenge: how to make a veggie burge
4. 4 4. Don't Tom Thumb Your Nose at Me! (Part 1)2014-10-26 · 30mVivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations necessary for her big luncheon at the Southern Foodways Alliance symposium in Oxfor
5. 5 5. Don't Tom Thumb Your Nose at Me! (Part 2)2014-11-02 · 30mExcitement turns into heightened emotion and real nerves for Vivian as she faces one challenge after another in the prep kitchen before her big SFA luncheon. Vivian is glad to have
6. 6 6. Apples2014-11-09 · 30mAs Vivian returns from her Mississippi road trip to the fall harvest, she confronts her long absence from the dinner service at Chef and the Farmer. She travels to an heirloom appl
7. 7 7. The Fish Episode, Y'all2014-11-16 · 30mVivian presents a few of the many ways fish makes its appearance in Southern cooking, from dried mullet roe to a friendly fish stew competition with Warren Brothers’ buddies. Vivia
8. 8 8. Obviously, It's Pecans2014-11-23 · 30mIt’s November ya’ll and that means it’s busy at Chef and the Farmer. Vivian is feeling the stress of both work and home as she juggles running the restaurant after suspending her s
9. 9 9. Turnips: The Roots2014-12-21 · 30mThe heady heyday of hot Summer vegetables are over and rainy winters can bring some dull varieties. Few are more unglamorous than the turnip. Nevertheless, Vivian is determined to
10. 10 10. Turnips: The Greens2014-12-28 · 30mLate winter brings “run-up” turnip greens, which Vivian sees as central to her approach to southern food, capturing both the spirit and the letter of what Chef and the Farmer is al
11. 11 11. Chicken Lickin'2015-01-11 · 30mAs Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounde
12. 12 12. Ramp-ing up to Spring2015-01-18 · 30mVivian hunts for ramps—an Appalachian wild leek—with renowned bacon purveyor Alan Benton near his home in the Tennessee countryside. The restaurant world goes wild over ramps, afte
13. 13 13. Eggs A Dozen Ways2015-01-25 · 30mVivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Bear
14. 14 14. Eggs Two Dozen Ways2015-02-08 · 30mBen and the kitchen team pack up the van and hit the road for New York. A month of planning and preparation peak as Vivian’s invitation to cook at the prestigious James Beard House