Somewhere South | Shows

Premieres March 27

Chef and author Vivian Howard digs deeper into the lesser known roots of Southern food, Southern cooking, and Southern living. Her curiosity has made her beloved by the millions of people who watched her grow into an award-winning television host, best-selling author, and celebrated chef over five seasons of “A Chef's Life.”

With “Somewhere South,” Howard serves as both student and guide, exploring cross-cultural dishes through the professional and personal relationships she has with southerners of many backgrounds. Each episode of “Somewhere South” explores the connectivity of a single dish, and the ways people of different backgrounds interpret that dish while expressing the complex values, identities, and histories that make up the American South.

“Somewhere South,” lets viewers meet their neighbors while exploring the foods that bind and define the American South — one dish at a time.

Episodes

American as Hand Pie As Vivian tries to mass produce hand pies, she learns the historical ties between this convenience food, labor and migration.
Porridge for the Soul At a dinner honoring Edna Lewis, Vivian gives porridge the royal treatment and honors African American contributions to Southern food.
Dumpling Dilemma Vivian quickly learns that while dumplings are hard to define, they stretch our ingredients and our imagination.
What a Pickle Vivian ponders how so many meals are brightened by pickles, including achaar, kimchi and escabeche.
It’s a Greens Thing Vivian travels from North Carolina to Georgia to learn the roots of Southern hospitality and the goodness greens provide.
How Do You ‘Cue? Vivian knows North Carolina whole hog barbecue but trips to Florida and Texas expands her idea of what barbecue is and how it’s done.