A CHEF’S LIFE

HEAVENLY HOCKS

SATURDAY, APRIL 15 @ 4:30PM & 10:30PM

A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of NC seasoning meats –the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.

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