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- After his sister's disappearance, a brother is determined to find the truth no matter the cost.
- A CHEF'S LIFE takes viewers inside the life and kitchen of Chef Vivian Howard.
- Oklahoma Cop Deanna was kidnapped by Robbie, her estranged husband, and beaten in the cab of his truck over a harrowing four-day journey. They were pulled over by police and she was taken to the hospital. In spite of Deanna's devastating injuries, Robbie was not arrested. Private Violence, a feature-length documentary, follows Deanna's journey as she rebuilds her life and fights to place Robbie behind bars. Accompanying Deanna is Kit Gruelle, a domestic violence victim turned advocate who navigates the complex world of domestic violence courts, shelters, and law enforcement.
- Vivian Howard takes viewers on a quest for a broader understanding of dishes that bind and define the modern American South.
- ROAD TO RACE DAY gives viewers unrivaled access to the intense and unique world of Hendrick Motorsports, NASCAR's winningest team.
- Chef Ricky Moore steers his own ship - finding treasures in unsung stories and creating inspired seafood. In this half-hour special, we trace the journey of bonefish from ocean to plate. What results is a fish fry honoring restaurants that offered safe haven to Black travelers in the Jim Crow south, and a celebration of the maritime eats and techniques Chef Ricky loves. There are plenty of fish in the sea, but The Hook takes a deep dive into uncharted waters. The result is the funkiest fish show on the planet. The Hook is a production of Markay Media, the production team behind Emmy and Peabody-award winning docuseries A Chef's Life. It is co-directed by Saleem Reshamwala and Shirlette Ammons and features Chef Ricky Moore.
- Chef Ricky Moore steers his own ship - finding treasures in unsung stories and creating inspired seafood. In this half-hour special, we trace the journey of bonefish from ocean to plate. What results is a fish fry honoring restaurants that offered safe haven to Black travelers in the Jim Crow south, and a celebration of the maritime eats and techniques Chef Ricky loves. There are plenty of fish in the sea, but THE HOOK takes a deep dive into uncharted waters. The result is the funkiest fish show on the planet. The Hook is a production of Markay Media, the production team behind Emmy and Peabody-award winning docuseries A Chef's Life. It is co-directed by Saleem Reshamwala and Shirlette Ammons and features Chef Ricky Moore.
- Vivian's crash course in mass producing hand pies inspires her to revisit the applejacks of her youth. Her journey includes a trip to West Virginia for a taste of their signature pepperoni rolls and a look at the world's most popular hand pie - the empanada.
- In 1987, Ron and Margie Pandos awake to find their daughter Jennifer missing from her bedroom. Decades later, Jennifer's older brother Stephen believes their parents are responsible for her disappearance and has the investigation re-opened.
- With the police focus on Ron and Margie, investigators scrutinize Ron's past as a Vietnam veteran and his criminal record. Margie is offered immunity in exchange for testimony against Ron. After decades of estrangement, Stephen confronts his father. But when new information emerges, the investigation goes in an unexpected direction.
- A trove of Jennifer's personal writings paints a picture of a struggling teenage girl. The re-appearance of lost evidence refocuses the investigation on an original person of interest. Stephen continues to believe his mother holds the key to the truth.
- As the police investigation heats back up, Stephen learns about secret legal proceedings and a police subpoena regarding someone from Jennifer's past. New evidence takes an emotional toll on Stephen and his family.
- Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
- Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry picking excursion and Vivian and a friend develop a recipe for Coconut Cornbread Strawberry Shortcake with Basil Whipped Cream.
- The restaurant gears up for a practice service when 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.
- Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything - including the skin - and shows us, upon her father's recommendation, how to make her version of sweet potatoes with cracklins.
- 2013–201825mTV-G8.3 (7)TV EpisodeMary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich."
- Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from Chef & the Farmer in hopes it will be a place that adds character and variety to the tiny town's "dining scene." Vivian and her dad orchestrate their family's first-ever oyster roast and are blown away by how much everyone enjoys it.
- Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.
- Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina Heirloom Rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on how to make the Chicken and Rice she grew up eating.
- 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 introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner featuring first-of-the-season sweet potatoes.
- Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male family tradition of making collard kraut. Vivian visits Warren at Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the Cabbage Collard. Vivian prepares for an event called Terra Vita, where she will serve three courses to 100 people and make collards the star they deserve to be.
- Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy's manager and the noise Ben makes while savoring his cup of the thick liquid annoys his wife. The couple attempt to shoot the twin's Christmas card picture in the family's in-ground pool turned turnip patch while Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn.
- Vivian visits Broad Slab Distillery where they talk about the art and soul of white lightning. The restaurant's mixologist works moonshine into several new drinks while the restaurant staff struggle through the holiday party season. They end the season with a party of their own at Ben and Vivian's new house with AppleJack Moonshine Cocktails making a guest appearance.
- After 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 with the stress of staffing adjustments, testing new menu concepts, and the enormous task of putting 500 pounds of blueberries to good use.
- Vivian 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. Frogmore Stew, cooked outside at the beach of course. She visits a fish camp and learns the heads and tails of fresh shrimp. Back in Kinston, the devil is in the details as Vivian and Ben prepare to open a second restaurant.
- Burgers. 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 burger stand out. Vivian waxes romantic about the beloved butter bean and chooses it as the star of her new burger, but quickly learns that the butter bean is a straight up diva when it comes to growing conditions.
- 2013–201825mTV-G8.0 (7)TV EpisodeVivian, 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 Oxford, Mississippi. Vivian take the women in her life as inspiration for her menu, honoring those who have made her the woman she has become.
- Excitement 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 Chef Jason Vincent to lend some street cred. Rice almost brings Vivian to her breaking point but everyone pulls together for the big event and her parents join her on stage for an emotional and watershed moment for her.
- As 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 apple tree collector, Creighton Leigh, the Johnny Appleseed of the Southern apple, who grows 800 varieties in the rolling hills of North Carolina's Piedmont. Savory and sweet heirloom apples are in grits with cheddar and ham and triple-decker apple pie with a crust made from fresh-rendered lard makes an appearance on the menu. Vivian tries her hand at drying apples and her neighbor schools her on a sweet Southern snack called Applejack. Vivian, Ben, Theo and Flo don boots and shovels to plant their very own Southern apple tree on their Deep Run property.
- Vivian 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. Vivian gets schooled on the rules of a good Eastern NC fish stew: Make it a social event. Use whole hog bacon. Resist your urge to stir! And most importantly, start crackin' eggs and don't forget a side of white bread.
- It'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 sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run in with Uncle Dwight's wild boar.
- Having spent most of her adult life in the kitchens of highly-lauded restaurants, Vivian has rarely celebrated the holidays during busy Decembers. This year, she and her husband Ben Knight are determined to give their toddler twins a traditional holiday experience, cooking, laughing, and yes, crying their way through Southern traditions new and old. In this holiday special, Vivian discovers that mistletoe is traditionally shot out of a pecan tree, experiences her first hog killing, and leads a "tacky Christmas sweater" night with the restaurant staff at Chef and the Farmer.
- The 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 showcase the sexiness of this seemingly vanilla root vegetable. Unlike the bitter, earthy purple-top variety, Warren and Lilly show Vivian how to cook the tender, silky Hakurei turnip.
- Late 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 all about. Miss Scarlett helps out by procuring greens from a local produce stand, washing them four times, and discussing the how-to of buying and cooking good turnips to satisfy her "southern people."
- 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.
- Vivian 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, after a winter of few fresh vegetables. Vivian's "ramp dealer" brings her his freshest stash, foraged from the North Carolina mountains. Theo and Flo show off a piglet and a baby goat at the ag show.
- Vivian 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 Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
- Ben 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 becomes a reality. Back in New York, she reflects on the beginning of her journey as a professional chef. Warren Brothers, his wife Jane, and other friends for Kinston bring their particular brand of Eastern NC charm.
- Spring onions kick off the season in high gear as Vivian takes a break from penning her first cookbook to prepare a benefit dinner at a training ground for beginning farmers. Even though The Avett Brothers make an appearance, the underdog onion steals the show, playing both star and support.
- The heat is high and watermelons are ripe for the picking. After being away from the restaurant all summer, Vivian returns to a staff of unfamiliar faces and works to build camaraderie with the newbies while accepting inevitable changes. As her cookbook capers continue, Vivian employs an avid home cook to put recipes from her forthcoming book to the test.
- As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise. A tutorial in "beatin' peas" delivered by a 92 year-old expert is an entertaining and therapeutic history lesson.
- Vivian preps for a first-time trip to Feast Portland. Sam Jones and Miss Lillie share old-school cabbage recipes that influence the dish she prepares for festival goers. While on the road, she trusts John and Justise to hold down the fort back home.
- With squash season in full effect, trouble with the twins, staffing issues at the Boiler Room and a new cookbook overloading her plate, Vivian seeks motherly advice from Mrs. Scarlett and her sister Johnna over a Southern classic: squash and onions.
- Mrs. Scarlett teaches Vivian the secrets of Gramma Hill's canned peaches and shares memories from her own childhood. Vivian sweats through a Thanksgiving-in-July photo shoot while a major mix-up leaves the restaurant team scrambling.
- Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting and a fig preserves session. After much debate, Vivian and Ben decide to charge for bread at the restaurant.
- Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad and chocolate cake. Ben and Vivian audition a new chef to offer Ben some relief and much-needed time to focus on his art.
- Vivian's mentor, Scott Barton, stops by the restaurant and shares the African roots of okra. Vivian learns that picking okra is a prickly business and gets a crash course in food styling during a photo session for her upcoming cookbook.