After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over with the stress of staffing adjustments, testing new menu concepts, and the enormous task of putting 500 pounds of blueberries to good use.
Join Vivian for a taste of the holidays as she serves up the best of her Southern cooking.
Vivian’s invitation to cook at the prestigious James Beard House becomes a reality.
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
