Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
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 and the restaurant go wild over ramps, after a winter of few fresh vegetables.
