Chef Vivian Howard and her husband, Ben, open a restaurant in North Carolina; unfortunately, a setback threatens their business.

Vivian and Ben rebuild their restaurant; picking strawberries; coconut cornbread shortcake with basil whipped cream.

Vivian and Ben's Deer Run restaurant prepares for a practice service; she uses grits in four different ways.

Vivian goes about christening the restaurant's new no waste program with two pigs from Warren Brothers' farm; she uses everything, including the skin, in her meal that also featured her version of sweet potatoes with cracklins.

Vivian's plate is full of everything except tomatoes; Vivian embarks on a fruitless search for the season's first ripe tomatoes to serve at the restaurant's birthday party.

Vivian goes to Cedar Island to explore the culture surrounding farm-raised oysters; she and Ben share plans of opening an oyster bar across the street from Chef & the Farmer; Vivian and her dad plan a family oyster roast.