Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
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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