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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Future Broadcast times for "Chef's Life": (show all)

Sat, Nov 17 10:30 A.M. Obviously, It's Pecans     NH CREATE
Sat, Nov 17 10:30 P.M. Obviously, It's Pecans     NH CREATE
Sun, Nov 18 12:30 A.M. Peas, Please     NH EXPLORE
Sun, Nov 18 8:30 A.M. Don't Tom Thumb Your Nose at Me! Part 2     NH CREATE
Sun, Nov 18 4:30 P.M. Obviously, It's Pecans     NH CREATE
Mon, Nov 19 8:30 A.M. Stop, Squash and Roll     NH EXPLORE
Tue, Nov 20 8:30 A.M. Pretty In Peach     NH EXPLORE
Wed, Nov 21 8:30 A.M. Gettin' Figgy with It     NH EXPLORE
Wed, Nov 21 8:30 A.M. Apples     NH CREATE
Wed, Nov 21 2:30 P.M. Apples     NH CREATE
Thu, Nov 22 8:30 A.M. Pickle Perfect     NH EXPLORE
Fri, Nov 23 8:30 A.M. Prickly Business     NH EXPLORE
Sat, Nov 24 11:30 A.M. Tomatoes....You Say Heirloom, I Say Old Timey     NH CREATE
Sat, Nov 24 11:30 P.M. Tomatoes....You Say Heirloom, I Say Old Timey     NH CREATE
Sun, Nov 25 12:30 A.M. Stand By Your Cabbage     NH EXPLORE


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