FEBRUARY – SOLD OUT Yes, you read it right. Join me in my kitchen in my happy place, Bald Head Island for the first of its kind, sure to be unforgettable, tip-top-of-the-line weekend workshop. We will cook our little hearts out. We will learn a lot. We will laugh. We will imbibe. We may even craft. Cause I like crafting. What to expect? We’ll cook together for a picnic lunch, knead biscuits in the morning for breakfast, chop, blend and jar our own take-home condiment pantry, stoke the fire for a traditional Eastern North Carolina oyster roast and pair the fruits of our laughter-filled labor with tasty beverages selected by one of my favorite people on the planet, advanced sommelier, Inez Ribustello. Throughout the weekend, photographer Baxter Miller — she shot my last cookbook, This Will Make it Taste Good — will be on hand to offer tips, tricks, and instruction on how to take better food and nature photographs. So, if photography is your thing, bring your camera (iphones too!). You’ll go home with a bevy of Viv approved tips in the kitchen, a heart warm with new friends, a pile of tasty treasures, a few surprises and more than likely a lot of great stories to tell. Capped at 12-people max, this three-night, four-day intensive workshop includes accommodations at The Inn at Bald Head Island, on-island transportation, all meals and drinks. Hit the link in my bio to learn more.
Y’all always ask me for help around the cooking holidays, so this year I’m teaming up with @francis_lam and @splendidtable to answer all your burning culinary questions. Send your questions via *voice memo* to [email protected], or call 1-800-537-5252 and leave a voicemail. I’ll let y’all know when the episode airs.
Okay, let’s do two more this spring, shall we? March and April Weekends at Vivian’s are now available — with and without accommodations. And yes, please ignore the @vivs_fridge tomato soup on my shirt.
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Two days in Tulsa. 1) Chef Abe & me at the event where I debuted my emcee skills & he articulated the menu beautifully 2) one of many top notch things I picked up @antoinettetulsa 3) pickle pie worth noting @zasaspizza 4) Catoosa blue whale on Route 66. 5) Will Rogers & me. 6) fountain soda that made me unusually excited. 7) sandwich I did not order or even taste but I watched someone else do both and will do that next time time @chickenandthewolf
Serving up some holiday realness in my latest Country Accent in @gardenandgun. Click the link in my profile to read online, then swipe to see how it’s going so far in my living room. 🙃 illustrations by the fantastic @jkroik. • “You probably know how all this hope and hyperbole ends up. Over the course of December, I quietly quit all the extra projects I had assigned myself and instead resign to do the bare minimum of what the “mom at Christmas” job description requires. So at 1:00 a.m. on Christmas Day, I’m in the living room wrapping some presents but ultimately decide to just unbox most, positioning them under our pre-lit, white-tinsel tree. When the kids wake me on the sofa, still dressed from the potluck dinner the Howards cobbled together the night before, I’m a ghost and a grinch and I decide that for Christmas this year, I am giving myself the gift of not having to make homemade biscuits. One slap of a Pillsbury Grands can on the counter later, and my present is unwrapped.”
Serving up some holiday realness in my latest Country Accent in @gardenandgun. Click the link in my profile to read online, then swipe to see how it’s going so far in my living room. 🙃 illustrations by the fantastic @jkroik. • “You probably know how all this hope and hyperbole ends up. Over the course of December, I quietly quit all the extra projects I had assigned myself and instead resign to do the bare minimum of what the “mom at Christmas” job description requires. So at 1:00 a.m. on Christmas Day, I’m in the living room wrapping some presents but ultimately decide to just unbox most, positioning them under our pre-lit, white-tinsel tree. When the kids wake me on the sofa, still dressed from the potluck dinner the Howards cobbled together the night before, I’m a ghost and a grinch and I decide that for Christmas this year, I am giving myself the gift of not having to make homemade biscuits. One slap of a Pillsbury Grands can on the counter later, and my present is unwrapped.”
“When I resolve to do something, I say it out loud. Not out loud in my shower or in earnest for the mirror, but out loud, boldly to another person, often multiple people on separate occasions. It’s an uncontrollable tic of mine that has served me extremely well in some circumstances and shamed me painfully in others.” My latest installment of Country Accent for @gardenandgun is now online for your Sunday reading pleasure. Linked in bio. The always wonderful illustrations are by the inimitable @jkroik.
Blame it all on my roots — I showed up with soup! Yep, soup’s on at @vivs_fridge and no I didn’t ice it down in my bathtub this time. @Kim_glitterpastry turned @handyandhot’s beer and cheese bread that you all loved so much into mini breadsticks and they are really something special. So is this sweater from @eolasstore. ❤️💗
Put it on my story but decided I needed @tinatootinturnip dressed like her mom in the hard feed. I had nothing to do with it btw, but was thrilled to see this little striped sausage in the flesh.
#WallabyPartner For a long time I tried to make my own vanilla flavored yogurt by taking plain yogurt and adding vanilla and honey, but my kids could see right through that. The vanilla @WallabyYogurt is top notch and their absolute favorite because it tastes like real Vanilla. It also has the right level of sweetness to heighten the sweet potatoes’ natural sweetness without making the dish a cloying, sweet tooth ache. This one’s a total no brainer. Twice Baked Sweet Potatoes Recipe 2 medium sweet potatoes ½ cup Wallaby Organic Vanilla Whole Milk Greek Yogurt Zest and juice of one medium orange ¼ cup extra virgin olive oil, or pecan oil for all of you who want to go above and beyond, divided 1 tsp ground cumin ½ tsp kosher salt, divided ¼ tsp ground black pepper ½ cup rolled oats 3 tbsp brown sugar ¼ cup dried cranberries, roughly chopped 1 tsp chopped sage ½ cup pecans, roughly chopped Roast your sweet potatoes at 350°F for about 40-60 minutes, until tender when pierced with a fork. Let them cool enough to handle and then scoop out the interior while maintaining the skin’s integrity. In a small bowl, mash the sweet potato into a puree. Add the yogurt, orange juice, orange zest, 1 tablespoon of oil, cumin, ¼ teaspoon salt, and black pepper. In another bowl, carefully toss your potato skins with 1 teaspoon of olive oil and ⅛ teaspoon salt. Spoon the sweet potato puree mixture back into the shells. In the same bowl, to save yourself some dishes, mix together the oats, brown sugar, remaining olive oil, remaining ¼ teaspoon salt, cranberries, sage, and pecans. Spoon that on top of your potatoes. Store in your refrigerator until you’re ready to bake. When ready to bake, roast the filled potatoes in your oven for 15 minutes at 350°F, or until heated through and the top is golden brown. #WallabyOrganic
#WallabyPartner For a long time I tried to make my own vanilla flavored yogurt by taking plain yogurt and adding vanilla and honey, but my kids could see right through that. The vanilla @WallabyYogurt is top notch and their absolute favorite because it tastes like real Vanilla. It also has the right level of sweetness to heighten the sweet potatoes’ natural sweetness without making the dish a cloying, sweet tooth ache. This one’s a total no brainer. Twice Baked Sweet Potatoes Recipe 2 medium sweet potatoes ½ cup Wallaby Organic Vanilla Whole Milk Greek Yogurt Zest and juice of one medium orange ¼ cup extra virgin olive oil, or pecan oil for all of you who want to go above and beyond, divided 1 tsp ground cumin ½ tsp kosher salt, divided ¼ tsp ground black pepper ½ cup rolled oats 3 tbsp brown sugar ¼ cup dried cranberries, roughly chopped 1 tsp chopped sage ½ cup pecans, roughly chopped Roast your sweet potatoes at 350°F for about 40-60 minutes, until tender when pierced with a fork. Let them cool enough to handle and then scoop out the interior while maintaining the skin’s integrity. In a small bowl, mash the sweet potato into a puree. Add the yogurt, orange juice, orange zest, 1 tablespoon of oil, cumin, ¼ teaspoon salt, and black pepper. In another bowl, carefully toss your potato skins with 1 teaspoon of olive oil and ⅛ teaspoon salt. Spoon the sweet potato puree mixture back into the shells. In the same bowl, to save yourself some dishes, mix together the oats, brown sugar, remaining olive oil, remaining ¼ teaspoon salt, cranberries, sage, and pecans. Spoon that on top of your potatoes. Store in your refrigerator until you’re ready to bake. When ready to bake, roast the filled potatoes in your oven for 15 minutes at 350°F, or until heated through and the top is golden brown. #WallabyOrganic
My latest for @gardenandgun is now out online and so is my secret: I need a hobby. “Don’t get me wrong: I like to do things. I’m just not listicle-level proud of all of them. Imagine a Hinge profile that reads, “If I’m not fighting my personal war on aging with lasers, microcurrents, or the full spectrum of LED lights, you’ll find me rearranging small items around my house until their new position improves my overall mood. If we like each other, I could do all of this at your house.” Or consider swiping right on this one: “I rescue healthy orchids with dead spikes from office buildings and windowsills all over North Carolina. I’d love to save you, too.” See what I mean? My hobbies aren’t exactly nectar for romance.” Incredible illustrations by @jkroik
My latest for @gardenandgun is now out online and so is my secret: I need a hobby. “Don’t get me wrong: I like to do things. I’m just not listicle-level proud of all of them. Imagine a Hinge profile that reads, “If I’m not fighting my personal war on aging with lasers, microcurrents, or the full spectrum of LED lights, you’ll find me rearranging small items around my house until their new position improves my overall mood. If we like each other, I could do all of this at your house.” Or consider swiping right on this one: “I rescue healthy orchids with dead spikes from office buildings and windowsills all over North Carolina. I’d love to save you, too.” See what I mean? My hobbies aren’t exactly nectar for romance.” Incredible illustrations by @jkroik
Of all the photos she’s taken of me, how silly is it that this mirror selfie is the best photo of @baxmiller and me together? Looking forward to sharing the mic with one of my best friends and favorite collaborators next weekend at @vertandvogue’s happy hour. She’ll probably be wearing some shoes that irritate me and I’ll probably wear lavender because it’s her favorite color. Would love to see you if you’re in Durham on Friday. RSVP to @vertandvogue.
Answering all your thanksgiving questions on @splendidtable with @francis_lam. Just trust me on rosemary pine needle brine. Episode out now wherever you get your podcasts. @priyaparker
#wallabypartner As soon as that first cold snap hits, I crave the taste of fall — apples, rosemary, peanuts, warm spices hit those comforting notes on my palate. I’ve been experimenting with mousse as of late because it’s super easy to throw together, requires no baking and as far as the dessert canon goes, it’s one I love serving my family. I’ve made mousses like this with silken tofu, which gives volume and a smooth texture. But here, @wallabyyogurt not only provides that creamy texture, but brings a sweetness and tang that compliments the peanut butter, too. Layer this mousse in a trifle like I do, use it as a tasty dip for fruits of all kinds, throw it in a graham cracker crust pie shell, drizzle with chocolate and freeze for an easy icebox pie or eat it by the spoonful! Recipe 1 ½ cups Wallaby Organic Vanilla Whole Milk Greek Yogurt ½ cup creamy peanut butter 1 Tbsp powdered sugar, optional ⅛ tsp salt, optional 1 large apple, chopped into small chunks 2 tsp rosemary, finely minced ¼ cup dry roasted peanuts, roughly chopped 3 Tbsp maple syrup In a strainer over a bowl of your choice, strain the Wallaby Organic Vanilla Bean Yogurt overnight or for at least three hours in your fridge. Add peanut butter and strained yogurt to a bowl and beat with an electric mixer on high for one minute. The mousse should double in volume. Optional: blend in 1 tablespoon powdered sugar and a pinch (⅛ teaspoon) of salt. Dice one large or two small apples into small chunks to yield ⅔ cup. In a small bowl, add the chopped apples, minced rosemary, and chopped peanuts. Toss with maple syrup. In one large bowl or several individually sized cups, create layers with your mixtures bottom to top: mousse, fruit mixture, mousse, fruit mixture. Drizzle the top with any leftover maple syrup from your apple mixture. #wallabyorganic
#wallabypartner As soon as that first cold snap hits, I crave the taste of fall — apples, rosemary, peanuts, warm spices hit those comforting notes on my palate. I’ve been experimenting with mousse as of late because it’s super easy to throw together, requires no baking and as far as the dessert canon goes, it’s one I love serving my family. I’ve made mousses like this with silken tofu, which gives volume and a smooth texture. But here, @wallabyyogurt not only provides that creamy texture, but brings a sweetness and tang that compliments the peanut butter, too. Layer this mousse in a trifle like I do, use it as a tasty dip for fruits of all kinds, throw it in a graham cracker crust pie shell, drizzle with chocolate and freeze for an easy icebox pie or eat it by the spoonful! Recipe 1 ½ cups Wallaby Organic Vanilla Whole Milk Greek Yogurt ½ cup creamy peanut butter 1 Tbsp powdered sugar, optional ⅛ tsp salt, optional 1 large apple, chopped into small chunks 2 tsp rosemary, finely minced ¼ cup dry roasted peanuts, roughly chopped 3 Tbsp maple syrup In a strainer over a bowl of your choice, strain the Wallaby Organic Vanilla Bean Yogurt overnight or for at least three hours in your fridge. Add peanut butter and strained yogurt to a bowl and beat with an electric mixer on high for one minute. The mousse should double in volume. Optional: blend in 1 tablespoon powdered sugar and a pinch (⅛ teaspoon) of salt. Dice one large or two small apples into small chunks to yield ⅔ cup. In a small bowl, add the chopped apples, minced rosemary, and chopped peanuts. Toss with maple syrup. In one large bowl or several individually sized cups, create layers with your mixtures bottom to top: mousse, fruit mixture, mousse, fruit mixture. Drizzle the top with any leftover maple syrup from your apple mixture. #wallabyorganic
There are many places in this great city you can work alongside professionals embedded in the F&B industry, but there’s only one place you’ll get to work with @chefandthef. Enjoy the benefits of a big corporate structure like health insurance, vacation pay, sick pay, 401k and really insane Marriott travel benefits across the globe which include extremely deep discounts. For someone who is looking for a balance of earnest work, creativity and security, this is a great gig. Email us at [email protected] to apply.
