Vivian Howard, the chef whose television show and cookbook have spread the word

Vivian Howard, the chef whose television show and cookbook have spread the word

Syracuse, N.Y. – Vivian Howard, the chef whose television show and cookbook have spread the word about chicken-and-rice bogs, seasoning meats, run-up turnips and other Eastern North Carolina traditions, is coming to town in November.

Howard, who owns Chef & The Farmer and stars in “A Chef’s Life,” will speak at WCNY’s Taste of Fame fundraising dinner on Nov. 8. Richard Blais, who headlined the event last year, is returning to emcee this year’s fourth-annual dinner at the Oncenter in Syracuse.

Basic tickets for the dinner are $150 each, though there are early-bird discounts for WCNY members through July 22. Howard will plan the menu and oversee Oncenter chefs. Other ticket options allow attendees to spend time with Howard (see below).

Howard and her husband, Ben Knight, opened Chef & the Farmer in 2005 in Kinston, North Carolina. In 2012, she and her filmmaker friend, Cynthia Hill, began making a documentary series about the restaurant and Eastern North Carolina foods.

Each episode highlights an ingredient: tomatoes, corn, butterbeans, turnips (roots and greens). The shows also present the challenges and routines of running and opening restaurants. “A Chef’s Life” runs on PBS and has won a Peabody, a Daytime Emmy and a James Beard award.

Howard now runs four restaurants: Chef & the Farmer, The Boiler Room and Handy & Hot (all in Kinston) and Benny’s Big Time Pizzeria in Wilmington, North Carolina.

Howard’s cookbook, “Deep Run Roots: Stories and Recipes from My Corner of the South,” was published in 2016 by Little, Brown & Co. It was nominated for James Beard award and was named ‘Cookbook of the Year’ by the International Association of Culinary Professionals.