Jump to content

Season 4 Discussion

It was on Thursday night here. An episode about scallions with an Avett brother tossed in.

1

Share Post


Link to post

I think Thurs are for new episodes, even though my dvr isn't showing the star beside the listing. I am recording the onion episode tmrw. Then it repeats a couple of times. Next Thurs shows a watermelon episode, again no star to show it as a new episode. The PBS site does say that the onion episode is the first of season four. 

0

Share Post


Link to post

The onion episode was the first of Season 4.  My DVR refuses to record the Thursday night one, but does the Sunday afternoon repeat. Get it together, PBS! 

0

Share Post


Link to post

http://www.vivianhoward.com/deep-run-roots/

http://www.vivianhoward.com/deep-run-roots/

 

This is Vivian's website. I spent some time looking at Ben's art in the link to the Greenville, NC gallery (in the Vivian and Ben bio section). He is pretty pricey for his art and has sold a bunch of them. Also, if I am reading it correctly, in Oct and Nov of this year Vivian is doing a food truck road trip. NC, VA, GA, KY, Chicago, New York are some of the places she is going. I found the schedule in the Deep Run Roots cookbook section. 

Edited by stewedsquash.
1

Share Post


Link to post
17 minutes ago, Pickles said:

The 92 year old woman on the pea episode looked amazing!

No kidding! I decided one of the things I like best about this show is the cinematography.

0

Share Post


Link to post

I just loved when Vivienne did her typical "I want you to show me how to cook them," she looked at her as if she was crazy and said "boil them in water with some salt pork" and even when they went into the kitchen she just boiled the peas with some salt pork.

2

Share Post


Link to post

Was there a legal issue somewhere? Vivian made a few comments like "you won't sue my will you"?  

0

Share Post


Link to post

I think Vivian mentioned that unintentional plagiarism was on her mind as she worked to complete her cookbook.

0

Share Post


Link to post

I heard her say she wasn't reading any cookbooks while writing hers so she didn't subconsciously plagiarize a recipe. I think (because I wasn't watching that closely), her "sue me" remark was sarcasm/attempt at humor.

0

Share Post


Link to post
3 minutes ago, chessiegal said:

I heard her say she wasn't reading any cookbooks while writing hers so she didn't subconsciously plagiarize a recipe. I think (because I wasn't watching that closely), her "sue me" remark was sarcasm/attempt at humor.

As was her friends response that if he sued her would depend on how many how many books she sold.

0

Share Post


Link to post

I might have sat down and cried if that'd been me about to serve 1200 people with those problems. Good on her to keep going, but I guess that's all you can do. 

0

Share Post


Link to post

She seemed really unprepared & unprofessional to me in the 2nd cabbage episode. She didn't specify the correct equipment she needed, she just assumed it would be correct, based on past experience she knew the cornmeal wouldn't be correct, yet she didn't bring any with her like she should have, & she only asked one person to come with her & then had to scramble to get people around the place to help her out at the last minute. This wasn't the first festival she had ever worked, but from how she prepared, it could have been. 

2

Share Post


Link to post

Eh she told the organizers the recipe and they should know that lame ass fryer.

I mean I think the entire story was bullshit, you don't go from a tiny ass fryer to a decent size fryer in moments and the drama over the charcoal not immediately ask for the help. was straight up ridiculous. 

0

Share Post


Link to post

Did anyone watch the rabbit episode? I turned it off as soon as they talked about "stunning" the rabbits. I don't need to see that.

2

Share Post


Link to post
7 hours ago, Pickles said:

Did anyone watch the rabbit episode? I turned it off as soon as they talked about "stunning" the rabbits. I don't need to see that.

Huh, my DVR didn't record it. 

EDITED: I found the episode on OnDemand, no idea why it didn't record. I only sort of watched it because I'm not into killing or eating rabbits. I don't know how Vivian can pet them & look at the babies & then cook them for the restaurant.

I thought it was interesting that it was Halloween during the episode, they must film the show a full year before it gets broadcast.

Edited by GaT.
0

Share Post


Link to post
19 hours ago, GaT said:

Huh, my DVR didn't record it. 

EDITED: I found the episode on OnDemand, no idea why it didn't record. I only sort of watched it because I'm not into killing or eating rabbits. I don't know how Vivian can pet them & look at the babies & then cook them for the restaurant.

I thought it was interesting that it was Halloween during the episode, they must film the show a full year before it gets broadcast.

You can get a sense of the timeline by looking at Vivian's Twitter account. I expect next fall's episodes to cover the book media tour. 

That was a tough episode to watch and I chose to mostly listen to the episode in the background.

On one hand, I can understand why the two chefs argue for the popularization of rabbits as a more sustainable, environmentally meat. But rabbits are so much more than just 'cute.' I know a lot of bunny people and their rabbits are incredibly personable, intelligent companions. Rabbits who own their "hoomans" more than the other way around.

I already feel some measure of guilt for enjoying beef, pork and poultry. Why popularize another awesome animal into the American diet when the chefs' ultimate objective is for us to cut down on our overall meat consumption? So I respect Vivian for taking a potentially unpopular stand but I have to disagree with her position. Fingers crossed the experiments to create healthier, affordable lab-meat work out.

Regarding the other story line, I was sorry to see John preparing to leave the restaurant. He and Justise were a fun pair in the kitchen. I'm curious how long Vivian had to work the line before they found another suitable sous chef.

Dishing With Executive Chef John May of Piedmont Restaurant

Edited by halopub. Reason: spelling
0

Share Post


Link to post

Is anybody else having trouble with recording this season? I don't know if the station has just stopped showing the show, or the description in the guide is screwy, but I'm not getting the recordings, I have to keep remembering to watch it on OnDemand.

3

Share Post


Link to post

For me, my guide is not showing any of the shows as new so I have to manually set the dvr for an episode. My only options are New Only and All, or the set an event option (how I wish I still had DirectTV and their superior technology). So I see the title of the new episode for Thurs, then set the dvr to record it on the repeat showing on Sunday. I don't record on Thurs because the stupid show I record at 8:30 has a carry over of one minute and that messes up my 9 recordings. I don't know why the guides aren't designating the episodes as new this year.

I have only watched about three episodes so far and noticed that Ben is not featured as much.

0

Share Post


Link to post

Thanks! I totally forgot that I had seen a few episodes this season and haven't seen one in a few weeks.

0

Share Post


Link to post

They aired the sunchoke episode in Chicago today. Vivian struggles (what else is new?) with serving steak and pork chops on the menu (big proteins) but at least she got to serve the steak with a sunchoke relish she made. Okay. After all the time spent on Ben's art show last season, maybe he got done with cameras in his face? (Sorry, sounds to me like something Vivian would say.)

0

Share Post


Link to post

Either they never aired the sunchoke episode here, or the guide isn't showing it as new because I watched it on OnDemand.

0

Share Post


Link to post

Because I live in the middle of nowhere, I have to pay for the local channels. I get two PBS stations, and one plays this show at 1:30 a.m. and the other doesn't play it at all, I have to watch it online at PBS.com.

I'm not enjoying this season that much. She seems overly dramatic and whiny, or something. I can't quite put my finger on what it is that is annoying me, but the problem is, a lot of it seems manufactured. The rabbit episode, for instance, had her speaking about how using rabbit meat is controversial, which I have never heard here in Ohio, and it turns out it was a few PETA protesters, who protest all meat, nothing specific to rabbit. I know it isn't a common protein, but neither is goat or lamb in my area. Others have already addressed the cabbage episode shenanigans, which also seemed to be manufactured drama and she didn't walk away looking good, to me.

I also haven't been that impressed with the food. That's not really her fault or the fault of the show, they just haven't made anything that I really wanted to try. The farmer's episode, for instance, had her making a meal based around onions. I don't like the taste of onions, and was thinking how I would have starved if I was there because I wouldn't have been able to choke anything down. I attended a festival in Albuquerque that had green chiles in every dish, another flavor I don't like, and I paid $50 and went home hungry. At least that money went to a good cause and my boyfriend ate his and some of mine. 

1

Share Post


Link to post
2 hours ago, Christina said:

I'm not enjoying this season that much. She seems overly dramatic and whiny, or something. I can't quite put my finger on what it is that is annoying me, but the problem is, a lot of it seems manufactured. 

I think the difference with this season is that the previous seasons were about Vivian & her husband running the restaurant. This season she's all about the cookbook & hasn't spent much time in the restaurant at all, & when they lost their sous chef, she had to go back & she wasn't happy about it. 

1

Share Post


Link to post

The mayo episode. I did not think the fish salad looked too appetizing, but I am not a huge fish person. I wonder how the new chef, Brian, will work out. It looks a little awkward right now, but Vivian probably just needs to let him settle in. He seems knowledgeable and certainly looks serious.

Crazy how Vivian was going to Mexico with a girlfriend and her daughter got sick, the hotel burned down and her flight was cancelled! But, she was still going! Lol.

1

Share Post


Link to post

And she forgot all about having Valentine's Day dinner with her husband at her own restaurant. 

2

Share Post


Link to post

The sunchoke episode was on today.  I sort of do understand where Vivian is coming from, yet this was a perplexing show.  She wanted to use sunchokes as they were a winter crop that was in season and she said that really was something close to her heart.  OK...  She went to see a friend who knew how to prepare them in a better way than she could.  OK...  She did not prepare them exactly as he did and made a few changes.  She decided to use the sunchokes in a relish type mixture. 

Unfortunately for poor Vivian, the only way to use and get rid of the relish was to put in on top of a steak.  She just had a cow (!) over the fact that she was going to have to add steaks to the menu.  She kept saying that the 'problem' was that if they were on the menu, everyone would order one!  I know she wants to push the unusual and seasonal food she really likes, but to have such problems because an item on your menu would REALLY sell well was weird. 

She mentioned that her 'husband and business partner' Ben told her he felt it would be a good idea to include the steaks even though Vivian did not like the idea.  Not surprisingly, he said it would be quite helpful business wise to have an item that would sell really well.  Vivian was upset that some of her more local, regional, unusual things were not being ordered by patrons.  She told her staff even though steak is on the menu, to please try to get customers to order other things.  She then did a post dinner talk that said, as she feared most people ordered steaks...  Sigh.......

I know she likes to use rather quirky or different ingredients.  But if she wants to be able to maintain and grow or just keep the restaurant open and thriving, she need to realize that many patrons want what THEY want and not necessarily what SHE wants them to eat.  She also mentions that the menu changes with the seasons.  I wonder how that sits with patrons.  I understand having some seasonal food added to the menu, but it seems that the entire menu changes at times from week to week.  If you really liked something she was offering, returned a few months later to find that it was not longer available, that sure could affect some folks from becoming steady diners. 

I know the reasons she had to open the restaurant in the North Carolina area.  But it still makes we wonder if her ideas are not ones that fit in with the community where it is located.  It feels like she is battling and fighting over her menu choices all the time as they don't seem to be what her patrons really want.

3

Share Post


Link to post
3 minutes ago, freeser said:

I know she likes to use rather quirky or different ingredients.  But if she wants to be able to maintain and grow or just keep the restaurant open and thriving, she need to realize that many patrons want what THEY want and not necessarily what SHE wants them to eat.  She also mentions that the menu changes with the seasons.  I wonder how that sits with patrons.  I understand having some seasonal food added to the menu, but it seems that the entire menu changes at times from week to week.  If you really liked something she was offering, returned a few months later to find that it was not longer available, that sure could affect some folks from becoming steady diners. 

Not to mention that steak really doesn't have a season. I think a lot of restaurants do this. It's one of my major grips about Panera Bread, my favorite soup, lemon chicken orzo, is only available during the summer because it's "seasonal". Since when does orzo have a season? I think it just comes down to some places give their customers what they want them to want, & not necessarily what they really want.

2

Share Post


Link to post

Is Season 4 over? I've had repeats for the past two weeks, anyone else?

0

Share Post


Link to post
5 hours ago, Janc said:

Is Season 4 over? I've had repeats for the past two weeks, anyone else?

I don't see anything new on OnDemand either, The show's web site shows only 8 episodes for season 4, but I don't know if that means there will only be 8 episodes, or if it means only 8 episodes have aired so far. I found this on the FB page:

Quote

Give the gift of #AChefsLife this holiday season! We've got something special for your someone special. Your purchase goes to support Season 5, premiering Fall 2017! 

so it doesn't sound like it was canceled.

1

Share Post


Link to post

It's a little strange that she doesn't want to have steak on the menu, especially if the gripe is that it'll sell. What I was taught in the business class in culinary school is that you want your "bread and butter" items, the guaranteed sellers. Those are the items that will keep the doors open. The rest of the menu can be esoteric, seasonal, and local, but you have to have that steak, the mashed potatoes, whatever on the menu. 

1

Share Post


Link to post

Wondering how long it will be before we hear whispers of Ben &Viv separating? He seems to be left out lately. Siting her mad dash to Mexico.

0

Share Post


Link to post

I hope they won't separate. I think they are changing courses career wise on what they are going to be doing. From the beginning they have been shown to be happy with food but unhappy in a restaurant setting. I also think Ben isn't comfortable being on tv and noticed from the first couple episodes that he wasn't shown as much. His passion is his art and I think he is pursuing that more since last season. I haven't even watched this whole season yet so I don't know if he is on more later. 

Edited by stewedsquash.
0

Share Post


Link to post

According to the January 2017 "Chef's Life," e-mails I get  from PBS/Create TV, Pennsylvania viewers have to wait until October to watch those new season 4 episodes .....don't think I can wait that long......anybody know if PBS streams them on their website?

Sorry, I meant Season 5!

0

Share Post


Link to post
2 hours ago, honeydo7 said:

According to the January 2017 "Chef's Life," e-mails I get  from PBS/Create TV, Pennsylvania viewers have to wait until October to watch those new season 4 episodes .....don't think I can wait that long......anybody know if PBS streams them on their website?

Sorry, I meant Season 5!

I checked my PBS app, and it is showing Season 4, Episode 10 as the latest show. I think they are not releasing them until they air somewhere. I didn't check the PBS or the show's website.

0

Share Post


Link to post

I agree with the comments above about the patron wanting what they want.  I do see how Vivian wants to educate the diner.  It likely thrills her to excite the unsophisticated palate with her variations on old, tried and true dishes, HOWEVER, imo, there are some things that just do not need to be redone, deconstructed, modified or changed. Sometimes, just a  plain old bowl of pinto beans is fine.  Add some chopped onion on the side and some corn bread. You don't have to mess around with it.  lol  I was born and raised in NC (Triangle) and I have no idea how she makes a living in Kinston.  They must do an excellent job, considering that it's not the regular fare. 

I do wonder if she would do better in Raleigh or Charlotte, though, I understand that it's not really up to her.  It was an odd venture for sure and I wonder if it's brought any resentment or hard feelings. 

0

Share Post


Link to post

Vivian and her husband must be doing fine. Their restaurants are flourishing and they built a new house. I've read that Kinston is benefitting from their restaurants, with other businesses opening.

0

Share Post


Link to post
1 hour ago, chessiegal said:

 I've read that Kinston is benefitting from their restaurants, with other businesses opening.

It's probably like Waco, Tx benefitting from the "Fixer Upper" show, their business seems to be flourishing & with all the tourists coming in to go to their store & stay in their vacation house, other businesses are opening to take advantage of the publicity.

0

Share Post


Link to post

Re Episode 10:  So did anyone catch which mayo came out on top? Was it Hellemans/Best Foods or Blue Plate?  Or was it Dukes?  I know it wasn't Miracle Whip (ee gads...)

0

Share Post


Link to post

They built the house  what the builders called a dentist office what four years ago?  Yes they have opened more businesses, more than they say.  

Her parents made a ton of money from tobacco tax benefits.  Her father built a folly mountain cabin on his land where he lived while Vivian and her so called husband who doesn't like her suffered living in her parents house while the dentist office was being built.  It's a compound like the  Kennedy's. Her privilege makes me ill.

2

Share Post


Link to post

I forgot to say I just saw a new episode where she picked green onions out of a farm she said she owned and showed up to introduce herself for the first time. 

0

Share Post


Link to post

http://www.forbes.com/sites/meggentaylor/2016/03/28/a-chefs-life-celebrity-chef-vivian-howard-launches-her-brand-on-william-sonoma-today/#28b499972cd9

http://gardenandgun.com/slideshow/inside-vivian-howards-modern-farmhouse/list/

I love her house. It is a wonderful mix of southern farm, funky eclectic, trendy all mixed in together in a modern frame. I want to give her a hug for not putting granite in her kitchen, but butcher block on the counters.  Around here, in the rural south, it is common for families to have homes on the same land, rich or poor. I would consider myself to be upper medium (haha) and my husband and I have three 20 plus acre parcels of land for each of our sons to live on, all within less than a half a mile between us. We also have more land, for future grandkids. 

The first article showcases her accomplishments. I often think about emailing her (at her site) and asking if she would ever consider being on Top Chef. This past season would have been perfect for her because it was in Charleston and there was a lot of James Beard stuff being thrown around all season.

Edited by stewedsquash. Reason: top chef
1

Share Post


Link to post

http://www.pbs.org/food/features/a-chefs-life-episodes/

Here is a listing of the season 4 episodes. They aired back last fall. I am getting repeats on Sunday's at 1:00 pm and also earlier season's on Monday nights. If you go to the PBS site, and put in your local channel, you can find out when it is airing in your area. It was weird this season because on my guide (StarTV cable, I don't recommend it to anyone) the new episodes were on Thursdays but they weren't designated as such. I usually taped the Sunday repeat episode anyway because Top Chef/The Blacklist/Mom take up my Thursday lineups and I didn't want to chance it not recording any of those shows (because of the stupid way they go over a minute to mess with recording stuff).  

0

Share Post


Link to post
2 hours ago, stewedsquash said:

http://www.pbs.org/food/features/a-chefs-life-episodes/

Here is a listing of the season 4 episodes. They aired back last fall. I am getting repeats on Sunday's at 1:00 pm and also earlier season's on Monday nights. If you go to the PBS site, and put in your local channel, you can find out when it is airing in your area. It was weird this season because on my guide (StarTV cable, I don't recommend it to anyone) the new episodes were on Thursdays but they weren't designated as such. I usually taped the Sunday repeat episode anyway because Top Chef/The Blacklist/Mom take up my Thursday lineups and I didn't want to chance it not recording any of those shows (because of the stupid way they go over a minute to mess with recording stuff).  

Hmm maybe I'm thinking of season 5. At some point it seemed like my local PBS station stopped airing the episodes, but they showed up on OnDemand, so I was always confused as to what was new & what was a repeat.

0

Share Post


Link to post

Vivian has a new look. I came across this article in my local paper about Vivian's Daddy. I was reading and looking at the picture and thought to myself, I know this old lady. Then Wait! That's Vivian's Mama. There's Ben! Double take double take looks really close. Whoa. Vivian has a new look. 

http://ncfarmfamilies.com/2017/02/16/john-c-howard-inducted-in-the-nc-pork-hall-of-fame/

And she is nominated for a James Beard Award:

https://www.jamesbeard.org/blog/meet-the-2017-restaurant-and-chef-award-semifinalists

Cool, now her cookbook:

http://www.newsobserver.com/living/food-drink/article132446684.html

I wonder if she would be a good fit for Top Chef/Bravo TV?

Edited by stewedsquash.
0

Share Post


Link to post

I don't think it's a very good look for her.  It's not the hair so much as the outfit she's wearing.   

Glad to hear she and her family are doing well though.  I'd love to see the twins.   

1

Share Post


Link to post

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now