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They Call ‘em ‘Bagas

Season 3 Episode 9 | 24m 40s

Lillie shows Vivian three different ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with thoughtful holiday gifts as they prepare a New Year’s menu that blends Italian and Eastern North Carolinian influences. A hectic New Year’s Eve at the restaurant ends in a toast and a smile, despite brewing tension.

Aired: 10/30/15
They Call ‘em ‘Bagas
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The arrival of Vivian's cookbook sparks a well of emotions.
Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
Vivian’s plate is full of everything. Except tomatoes.
Vivian films a segment for a morning TV show where cornbread takes center stage.
Extras
Vivian visits one of the largest sweet potato farms in the country.
Vivian visits neighbor Marty Harper’s peanut farm just before and during harvest.
Vivian travels to meet with Glenn Roberts to learn about Carolina Heirloom Rice.
Vivian heads on an adventure to Feast Portland.
After being away from the restaurant all summer, Vivian returns to an unfamiliar staff.
Peaches! Get a look at how Vivian unlocks the secret to canned peaches.
Get a sneak peek at Season 3 of this award-winning series, featuring chef Vivian Howard.
Vivian’s summer picks up with a 14-day photoshoot as she preps for a trip to Portland.
Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.