At the Carolina Meat Conference, Vivian dubs rabbit “the meat of the future.” As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipating the additional strain.
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For North Carolina barbecue fans, 2019 has brought two worthy additions for their cookbook collection: “Whole Hog BBQ,” by Sam Jones and “Southern Smoke” by Matthew Register. Fans of “A …Read More