A Chef's Life

Don't Tom Thumb Your Nose At Me! Part 1

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Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the preparations necessary for her luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. At the center of her generation-spanning meal is the Tom Thumb, a pungent and rich sausage stuffed into a pig's appendix. As preparations get underway, the sheer math of the moment is astounding: four courses for 400 food writers and Southern food enthusiasts - 1,600 plates in the span of 90 minutes. Vivian greets this honor with terror and sheer force of will, leaving a long prep day with a sense of pride and excitement.
 
Saturday, July 30, 10:30 a.m. on Vermont PBS

More...

  • Season 3, Ep. 13: One Potato, New Potato
  • Season 3, Ep. 12: What’s Your Beef?
  • Season 3, Ep. 11: Gone Clamming, Part II
  • Season 3, Ep. 10: Gone Clamming, Part I
  • Season 3, Ep. 9: They Call ‘em ‘Bagas
  • Season 3, Ep. 8: Honey, I’m Home!
  • Season 3, Ep. 7: A Casserole Says Plenty
  • Season 3, Ep. 6: If You Can’t Beet Em ...
  • Season 3, Ep. 5: Prickly Business
  • Season 3, Ep. 4: Pickle Perfect
  • Season 3, Ep. 3: Gettin’ Figgy With It
  • Season 3, Ep. 2: Pretty In Peach
  • Season 3, Ep. 1: Stop, Squash and Roll
  • Season 2, Ep 14: Eggs Two Dozen Ways
  • Season 2, Ep 13: Eggs A Dozen Ways
  • Season 2, Ep 12: Ramp-ing up to Spring
  • Season 2, Ep 11: Chicken Lickin’
  • Season 2, Ep 10: Turnips: the Greens
  • Season 2, Ep 9: Turnips: The Roots
  • The Holiday Special
  • Season 2, Ep 8: Obviously, It’s Pecans
  • Season 2, Ep 7: The Fish Episode, Y’all
  • Season 2, Ep 6: Apples
  • Season 2, Ep 5: Don’t Tom Thumb Your Nose at Me! (Part 2)


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