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A Chef's Life

WETA TV 26 Logo

Sat., April 1, 2017
11:00 am
(30 minutes)

What's Your Beef?  

Vivian's whole cow program hits some speedbumps; Flo is upset when Mrs. Scarlett shows Vivian how to make a classic cubed steak; and Vivian travels to New York to meet the new editor for her cookbook.

WETA TV 26 Logo

Sat., April 8, 2017
11:00 am
(30 minutes)

One Potato, New Potato  

Vivian serves as a judge at a barbecue festival alongside two finicky judges: Mrs. Scarlett and Ms. Lillie; Vivian shares a barbecue recipe that features crisp potato salad; and the Avett Brothers stop by the restaurant for dinner.

Full Episodes

Season 4, Episode 10: Mayo -- The Mother Sauce

Season 4, Episode 10: Mayo -- The Mother Sauce

As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.

Season 4, Episode 9: Heavenly Hocks

Season 4, Episode 9: Heavenly Hocks

A view behind-the-scenes reveals the hot and cold of curing ham.

Season 4, Episode 8: All Sunchoked Up

Season 4, Episode 8: All Sunchoked Up

Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.

Season 4, Episode 7: More Than One Way to Skin a Catfish

Season 4, Episode 7: More Than One Way to Skin a Catfish

Vivian gains an enlightened perspective on the farm-raised catfish industry.

Clips

Cabbage

Cabbage

Vivian visits the famous Skylight Inn to talk cabbage and see how they make coleslaw.

Peas

Peas

Vivian explores the origins of dried peas and their place in Southern food culture.

Watermelon

Watermelon

Watermelon isn't typically an ingredient to cook with, but it works with creams and fats.

Spring Onions

Spring Onions

Vivian loves spring onions and shows how she plans to use them in an upcoming event.

Previews

Preview: Season 4, Episode 10: Mayo -- The Mother Sauce

Preview: Season 4, Episode 10: Mayo -- The Mother Sauce

Vivian holds a mayo blind taste test and a surprise brand takes top prize.

Preview: Season 4, Episode 9: Heavenly Hocks

Preview: Season 4, Episode 9: Heavenly Hocks

A view behind-the-scenes reveals the hot and cold of curing ham.