After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over with the stress of staffing adjustments, testing new menu concepts, and the enormous task of putting 500 pounds of blueberries to good use.
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Despite the crazy spring weather where warm fronts were followed by late freezes, the strawberry crop survived and pick-your-own strawberry farms are now open.“We are looking at a very good y…Read More