Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry picking excursion and Vivian and a friend develop a recipe for Coconut Cornbread Strawberry Shortcake with Basil whipped cream.

The restaurant gears up for a practice service where the new equipment and new menu will be tested in real time – but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.

Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything – including the skin – and shows us, upon her father's recommendation, how to make her version of sweet potatoes with cracklins.