As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.
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No one may know more about eastern North Carolina history than David Cecelski, an accomplished historian who has spent his entire career focused on the place where he grew up. A Chef’s Life f…Read More