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A Chef's Life
Season 4 • Episode 9 • Heavenly Hocks
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A Chef's Life Season 4, Episode 9: Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of North Carolina seasoning meats --the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn. Watch A Chef's Life Season 4, Episode 9 Heavenly Hocks in HD free online. Enjoy high-quality streaming of A Chef's Life Season 4, Episode 9 and share your thoughts in the comments below!
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Episodes
10 episodes
Onions and Avetts
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 Lomax Farm in Cabarrus County, NC. Even though The Avett Brothers make an appearance, the underdog onion steals the show, playing both star and support.
30 min
My Watermelon Baby
After a summer away, Vivian returns to the restaurant and a staff of new faces. She also asks a favor of an avid home chef: test her cookbook recipes.
30 min
Peas, Please
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.
30 min
Stand by Your Cabbage
Vivian’s summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Sam Jones and Miss Lillie share old-school cabbage recipes that influence what Vivian prepares for the festival.
30 min
Cabbage's Last Stand
Vivian explores Portland, Ore., prior to preparing the BBQ cabbage for Feast Portland.
30 min
Rabbit
Vivian demonstrates rabbit processing during a visit to the Carolina Meat Conference; and is depressed at the prospect of losing a cherished staff member at the restaurant.
30 min
More Than One Way to Skin a Catfish
Vivian learns about farm-raised catfish; and a staff member's last day at the restaurant arrives.
30 min
All Sunchoked Up
Flo and Theo's pre-school class visits the restaurant, but slow service makes everyone antsy. In other events, Vivian turns to an old friend for help when a sunchoke dish doesn't work.
30 min
Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of North Carolina seasoning meats --the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.
30 min
Mayo - The Mother Sauce
Vivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, her diminishing role at the restaurant becomes clearer. Vivian’s long-held vacation plans are stifled by a series of strange events.
30 min