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A Chef's Life
Gone Clamming, Part I
Season 3
Episode 10
Vivian heads to the Charleston’s Wine and Food Festival, the South’s premiere gathering of world-class chefs and food folk. Her jam-packed schedule includes the prestigious “perfectly paired” dinner at Frank Lee’s High Cotton Restaurant. A clamming trip with lowcountry legend, “Clammer Dave” adds a bit adventure to her everyday.
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24:33
Vivian films a segment for a morning TV show where cornbread takes center stage.
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24:34
Vivian visits one of her favorite farmers and a restaurant known for its fried livers.
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24:33
Vivian plans a respite from the road during the holidays, but finds herself busy at home.
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24:32
Vivian takes the twins to pick persimmons and learn about the fruit's different varieties.
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24:33
Dinner at Maker’s Mark in Vivian’s honor turns into an American history lesson.
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24:33
Vivian heads to NYC where her book launch means a full itinerary.
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24:33
The arrival of Vivian's cookbook sparks a well of emotions.
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24:33
Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.
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24:33
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
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24:34
Vivian’s plate is full of everything. Except tomatoes.
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24:40
As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.
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24:40
A view behind-the-scenes reveals the hot and cold of curing ham.