chef's life
Don't Tom Thumb Your Nose at Me! Part 1

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.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 204


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Wed, Jul 24 8:30 A.M. Ramp-Ing Up to Spring     NH EXPLORE
Thu, Jul 25 8:30 A.M. Eggs A Dozen Ways     NH EXPLORE
Fri, Jul 26 8:30 A.M. Eggs Two Dozen Ways     NH EXPLORE
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Tue, Jul 30 8:30 A.M. Pretty In Peach     NH EXPLORE
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Thu, Aug 1 8:30 A.M. Pickle Perfect     NH EXPLORE
Fri, Aug 2 8:30 A.M. Prickly Business     NH EXPLORE
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Tue, Aug 6 8:30 A.M. A Casserole Says Plenty     NH EXPLORE
Wed, Aug 7 8:30 A.M. Honey, I'm Home!     NH EXPLORE
Thu, Aug 8 8:30 A.M. They Call 'em 'bagas     NH EXPLORE
Fri, Aug 9 8:30 A.M. Gone Clamming, Part I     NH EXPLORE


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