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Preview: Season 4, Episode 9: Heavenly Hocks

Season 4 Episode 9 | 30s

A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of NC seasoning meats --the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.

Extras
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.
Flo and Theo’s school class visits the restaurant for a meal where manners are the focus.
The Boiler Room welcomes a new manager, much to Ben’s delight.
Vivian reckons with handing over the restaurant reins to John and Justise.