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A Chef's Life
Season 3 • Episode 10 • Gone Clamming, Part I
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A Chef's Life Season 3, Episode 10: Gone Clamming, Part I
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. Watch A Chef's Life Season 3, Episode 10 Gone Clamming, Part I in HD free online. Enjoy high-quality streaming of A Chef's Life Season 3, Episode 10 and share your thoughts in the comments below!
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Episodes
13 episodes
Stop, Squash and Roll
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 Johna over a Southern classic: squash and onions. Despite nerves, Vivian plays it cool on camera, as Ben and all of Kinston anticipate her appearance on The Today Show.
30 min
Pretty In Peach
Vivian's mother shares the secrets of Gramma Hill's canned peaches as well as memories from her childhood. Vivian also sweats through a Thanksgiving-in-July photo shoot, and there's a major mix-up at the restaurant.
30 min
Gettin' Figgy With It
Vivian has three days to write a book chapter on figs. The resulting stress leads to a fig-honey-bourbon slushie tasting; and a fig preserves session. In other events, Vivian and Ben decide to charge for bread at the restaurant.
30 min
Pickle Perfect
Vivian visits a friend, who serves homemade pickles, chicken salad and chocolate cake. Ben and Vivian also audition a new chef.
30 min
Prickly Business
Vivian learns that picking okra is a prickly business and receives a crash course in food styling during a photo session for her cookbook. Scott Barton, Vivian's mentor, visits the restaurant and they discuss the African roots of okra.
30 min
If You Can't Beet 'Em...
Vivian learns to make pickled beets. She also incorporates beets into an unconventional chocolate cake for Ms. Mary's 89th birthday.
30 min
A Casserole Says Plenty
A new manager signs on at the Boiler Room; and a family reunion features an impressive spread of home-cooked casseroles.
30 min
Honey, I'm Home!
Vivian makes chicken livers drizzled with hot honey. Ben preps for his art show in Durham, N.C. and Vivian checks out the city's restaurants.
30 min
They Call 'Em 'Bagas
Vivian learns to bring out the bitter and sweet in rutabagas. She also showers her team with gifts while they prepare a holiday menu and, despite brewing tension, a busy New Year's Eve at the restaurant ends in a toast and smile.
30 min
Gone Clamming, Part I
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.
30 min
Gone Clamming, Part II
Conclusion. Charleston, S.C., is visited. Included: the Waffle House Smackdown; the proper way to open a clam; and clam hash.
30 min
What's Your Beef?
After some initial hiccups, Vivian’s whole cow program finds its groove. Mrs. Scarlett shows her how to make a classic cubed steak, inciting an epic tantrum from Flo. Vivian nervously heads to New York to meet her new editor as work on her upcoming cookbook continues.
30 min
One Potato, New Potato
Vivian judges the Southern Sides competition at the annual BBQ Festival alongside Mrs. Scarlett and Ms. Lillie, who prove to be finicky judges. Vivian follows up with a take on the BBQ plate, featuring a crispy potato salad. When the Avett Brothers stop by the restaurant for dinner, the entire staff, including Vivian, serve up a side of girly giddiness.
30 min