A Chef's Life

On a short hiatus from the book tour, Vivian takes the twins to pick persimmons and learns about the different varieties of the fruit. She then takes that knowledge to Atlanta where she cooks for an event. Back in Kinston, Vivian gets a pudding lesson from chef Bill Smith.

Vivian plans a respite from the road during the holidays, but finds herself equally busy in Kinston. She volunteers at a soup kitchen, does one last book signing, visits Sunburst Trout Farms, and prepares a Feast of the Seven Fishes dinner at the restaurant where trout shines.

Vivian visits one of her favorite farmers and an eastern North Carolina restaurant known for its fried livers. She learns that not all livers are created equal, but are equally good for you. Back at home, Mrs. Scarlett prepares a humble, old-school dish of beef liver and onions, which inspires Vivian to introduce a fancy, controversial liver dish to the restaurant's menu.

Vivian explores cornbread while filming for a morning tv show. She stops by a Kinston institution known for their "pig and a puppy" sandwich and creates her own version for a charity dinner. Then Vivian, Mrs. Scarlett, and Ms. Lillie share their takes on cornbread.