A Chef's Life - 5 ª Season

Chef and the Farmer turns 10 years old. Vivian embarks on a fruitless search for the season's first ripe tomatoes to serve at the restaurant's birthday party. She concocts a menu that represents a decade of professional growth, and then seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish that "kills hungry."

With summer heat high and rain levels low, Vivian struggles to scrounge up enough green beans to add to the menu at Chef the Farmer. Her kitchen capers continue as she stumbles to find her rhythm with a new chef firmly in place. Mrs. Tessie Mae offers levity by giving Vivian a golf cart tour of her garden, an intro to pickled pork, and a lesson in snapping pole beans.

Vivian preps peppers for a trip to Lambstock, a party where chefs, food, and music converge. Even with Warren behind the wheel, the road provides unexpected woes. Before hitting the highway, Holley's grandmother offers a lesson in stuffing peppers and delegating authority.

Vivian, her parents, and Flo pluck pears from a tree that's been in the family for 100 years. The arrival of Vivian's cookbook sparks a well of emotions as the reality of wheeling a food truck around the country sets in. In order to get a better handle on the truck, Vivian and her crew do a practice run at the farmer's market and serve up Tom Thumb with pear relish -- a dish that pleases most but leaves a bad taste in Ms. Lillie's mouth.

Vivian heads to NYC where her book launch means a full itinerary. A celebration dinner at Bon Appétit Kitchen follows her appearance on the Rachael Ray Show where Vivian finds that a shot of bourbon goes a long way. Back at the shop, Ben and crew ready the food truck for its first stop in Nashville. While there, a lack of rain leads Vivian on a challenging hunt for broccoli.