Ep 1. Onions and Avetts

In the premiere episode of A Chef's Life season 4, titled "Onions and Avetts," viewers are taken on a culinary journey through the streets and farms of Eastern North Carolina. Vivian Howard, the host and chef of the show, showcases the freshness and versatility of two basic ingredients – onions and avetts.

The episode starts with Howard visiting an onion field outside of Kinston, North Carolina, where she meets John Knox, a local farmer who has mastered the art of growing sweet onions. Howard picks a bunch of onions and takes them to her kitchen, where she demonstrates various onion-centric dishes, such as onion rings, onion dip, and onion tarts. She also experiments with caramelizing onions and adds them to a goat cheese quiche, with fantastic results.

As the episode progresses, Howard takes a trip to Charlotte, North Carolina, to attend a concert by the Avett Brothers, a popular folk rock band. She meets the band backstage and talks about their passion for music and food. The Avett Brothers share some of their favorite recipes, including a shrimp and grits dish, and Howard prepares it in her kitchen, adding her own twist with some grilled avocado.

The next day, Howard visits an avocado farm in the neighboring town of Pink Hill, where she learns about the challenges of growing avocados in the humid climate of the Southeast. She picks some fresh avocados and uses them to make a guacamole dip and an avocado and crab salad.

Throughout the episode, Howard's Southern charm and wit shine through, as she shares anecdotes and memories related to the featured ingredients. She also pays tribute to the people who work hard to produce quality produce and takes time to appreciate North Carolina's farmers and food culture.

The episode ends with a montage of Howard's onion and avocado dishes, accompanied by the Avett Brothers' music. The visuals and sound capture the essence of the South and its cuisine, reminding viewers why A Chef's Life is a show worth watching.